Serves 4
45 min
Aloo Tikki
Recipe GLPR8672e43c7697ad
Crispy golden Indian potato patties infused with warm spices, fresh herbs, and vegetables. These savory cakes are pan-fried until golden and served with your favorite sauce or chutney for an authentic street food experience.
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Ingredients
3 large potatoes, peeled and boiled
½ large onion, finely chopped
¾ cup frozen peas
1 jalapeno pepper, minced
1 tablespoon grated fresh ginger
1 handful fresh cilantro or parsley, chopped
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon chili powder
4 tablespoons all-purpose flour
2 tablespoons panko breadcrumbs
Oil for shallow frying
Directions
Boil the potatoes in salted water until tender, about 12–15 minutes. Peel and mash them in a large bowl until smooth.
Stir in the chopped onion, frozen peas, minced jalapeño, grated ginger, and fresh cilantro or parsley until evenly combined.
Add the garam masala, ground cumin, chili powder, flour, and panko breadcrumbs. Mix gently but thoroughly until the mixture holds together.
Divide the mixture into 8 large patties or 10 smaller ones, shaping them into firm, compact cakes with your hands.
Heat a thin layer of oil in a large skillet over medium-high heat until shimmering.
Carefully place the patties in the hot oil and fry for 3–4 minutes on each side until deep golden brown and crispy on the exterior.
Transfer the cooked tikki to a paper towel–lined plate to drain excess oil. Cool for a few minutes before serving.
Serve warm with your choice of chutney, yogurt sauce, or other condiment.
