In Indian, Pakistani, and Bangladeshi preparation, it is made of boiled potatoes, peas, and various curry spices.

The dish is served hot along with a side of saunth, tamarind, and coriander-mint sauce, and sometimes dahi (yogurt) or chickpeas.

Because of the broad geographical distribution of Indian people throughout the world, a number of variations on this dish exist.

The aloo tikki in this region is made of mainly locally grown spices such as turmeric, whereas in Bangalore, more coriander is used.

[citation needed] Some North Indian dhabas or café-style eateries will sandwich the aloo in bread.