Aloo Tikki

Name: Aloo Tikki
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 700g Potatoes, boiled and peeled; 1/2 cups Bread Crumbs, or crushed poha (pressed rice); 2 tbsp Cornflour, cornstarch; 1 tsp Ginger, grated; 1 1/2 Green Chilis, finely chopped; 2 tbsp Coriander, fresh, finely chopped (cilantro); 1 tsp Chaat Masala; 1/2 tsp Red Chili Powder; 1/2 tsp Garam Masala; 1/4 tsp Turmeric; 3/4 tsp Salt; 100g Green Peas, boiled and coarsely mashed; 1 tsp Oil; 1/2 tsp Cumin Seeds; 1/2 tsp Ginger, grated; 1 Green Chili, finely chopped; 1 tsp Coriander Powder; 1/2 tsp Amchur, dried mango powder; 1/4 tsp Red Chili Powder; 1/4 tsp Garam Masala; 1/2 tsp Salt; 5 tbsp Oil, for shallow-frying; 1/2 cups Green Chutney, coriander-mint; 1/2 cups Tamarind Chutney; 1 cup Plain Yogurt, whisked; 1 small Red Onion, finely chopped; 1/2 cups Sev; Some Fresh Coriander, chopped

Crispy, golden Aloo Tikki are spiced potato patties with a soft, comforting center and a crunchy exterior — perfect as a snack or a chaat base. They combine earthy peas and warming spices, then get pan-fried until beautifully crisp and served with tangy chutneys, creamy yogurt and crunchy sev for contrast. Bright herbs and a sprinkle of chaat masala finish each bite with lively, layered flavors.

Crispy, golden Aloo Tikki are spiced potato patties with a soft, comforting center and a crunchy exterior — perfect as a snack or ... Show more

Traditional Indian Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

1 hr

Price

1,13 €

Calories

440 kcal

vegetarian

low calorie

meal prep

low fat

Method

Boil the potatoes

Put the Potatoes in a pot, cover them with water, and bring them to a boil. Simmer until a knife slides in easily, about 15–20 minutes. Drain them well, let them cool just enough to handle, peel if needed, and mash them while still warm until completely smooth.

Boil the peas

Put the Green Peas in a small pot, cover them with water, and simmer until just tender, about 4–5 minutes. Drain them well and mash them coarsely with a fork so they still have a little texture.

Cook the stuffing

Heat the Oil in a small pan over medium heat. Add the Cumin Seeds and let them crackle for a few seconds, then stir in the Ginger and Green Chili. Add the peas, Coriander Powder, Amchur, Red Chili Powder, Garam Masala, and Salt, and cook, stirring, until the mixture looks fairly dry and smells fragrant, 2–3 minutes. Spread the stuffing on a plate and let it cool while you make the potato mixture.

Mix the potato dough

In a large bowl, combine the mashed potatoes with the Bread Crumbs (or crushed poha), Cornflour, Coriander, Chaat Masala, Turmeric, the grated ginger, chopped green chili, red chili powder, garam masala, and salt. Mix gently until the mixture just comes together and feels soft but not sticky; if it still feels wet, add a little more bread crumbs or cornflour.

Stuff and shape

Divide the potato mixture into 8 equal portions. Flatten one portion in your palm, place a spoonful of the cooled pea stuffing in the center, and bring the edges up to seal it completely. Gently flatten it into a thick, smooth patty, then repeat with the rest.

Heat the skillet

Heat a thin layer of the remaining oil in a wide skillet over medium heat until it shimmers. You want the oil hot enough that the patties sizzle right away, but not so hot that they darken before the center warms through.

Fry the tikki

Carefully lay the patties in the hot oil without crowding the pan. Fry until the bottoms are deep golden and crisp, 3–4 minutes, then flip and cook the other side until golden brown and heated through, another 3–4 minutes. Work in batches and add a little more oil if the pan starts to look dry.

Serve with chutneys

Arrange the hot tikkis on plates and top them with Plain Yogurt, Green Chutney, and Tamarind Chutney. Scatter over the Red Onion, Sev, and Fresh Coriander, and serve right away while the crust is still crisp.