How to make Poha Aloo Tikki -

Poha gives the much loved aloo tikki an additional crispness that is very pleasing

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pressed rice (poha) (पोहा), Medium potatoes

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Poha Aloo Tikki checkout Kanda Poha, Chuara Matar, Poha Egg Fried Rice, Rice Flake Fish . You can also find more Snacks and Starters recipes like Zucchini Wrapped Dates With Chilli Honey Dip BREAD PAKORA Fluffy Omelette- SK Khazana Masala Khakhra

Poha Aloo Tikki

Poha Aloo Tikki Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Poha Aloo Tikki Recipe

  • Pressed rice (poha) 1 cup

  • Medium potatoes boiled, peeled and mashed 4

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Green chillies chopped 2

  • Chaat masala 1/2 teaspoon

  • Lemon juice 1 tablespoon

  • Cornflour 1 tablespoon

  • Salt to taste

  • Cashewnuts crushed 2 tablespoons

  • Tomato ketchup to serve


Step 1

Put beaten rice in a strainer and keep it over a large bowl. Pour sufficient water over it and keep it aside for 10-15 minutes.

Step 2

Take mashed potatoes in another bowl, add red chilli powder, turmeric powder, cumin seeds, green chillies, chaat masala, lemon juice, cornflour, salt, crushed cashew nuts and the soaked poha and mix well.

Step 3

Heat sufficient oil in a kadai.

Step 4

Divide the mixture into equal portions and shape them into tikkis. Slide them into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 5

Arrange them on a serving platter and serve hot with tomato ketchup.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.