Recipe Card
15 Min
30 Min
6 Portion
Appetizers - Snack
India
If there’s one more integral dish of the Indian street food culture, it is the Aloo Tikki. These pan-fried potato cakes are crispy, savory and perfectly spicy!
Serve homemade aloo tikki with sweet curd (dahi), mint chutney, tamarind chutney, crisp papdi.
Ingredient
3 large (5 small/~1.5 lbs) russet potatoes
1 small onion, peeled and roughly chopped
1-2 Thai red or green chili peppers, stems removed and chopped in a few pieces
2 tbsp cilantro leaves
1-2 tbsp mint leaves
1 ½ tsp kosher salt, or to taste
pinch red chili powder, or more to taste
1 tsp lemon juice
1 egg, whisked
breadcrumbs, optional – if needed to help shape
Your Choice of one of the following Blends:
1½ tsp Chaat Masala
1½ tsp Garam Masala
To Pan-fry:
vegetable oil, as needed
1-2 eggs, whisked
breadcrumbs , optional
Instruction
To Cook the Potatoes:
Place the potatoes in a microwave safe plate (or just place on the microwave plate). Cook on high power for 5 minutes. Remove if fork tender. If not, use a tong to turn over and continue to cook in 2-minute increments until cooked through. Remove from the microwave, and cut in half to test if the potatoes have cooked fully. If not, microwave in 1 minute bursts until fully cooked. Allow to cool, then peel the potatoes and transfer to a medium bowl. Use a potato masher to mash them until no large lumps remain.
To Prepare Aloo Tikki
1
In a food processor, combine the rest of the ingredients except the egg. Use the pulse function to chop so that the onions are finely chopped but not blended (We don't want the onions to break down too much and end up releasing water). If you do notice any excess water in the mixture, tilt the food processor to drain it or dab with a paper towel.
2
Add the chopped onion mixture to the mashed potatoes and taste and adjust salt and seasoning. Lastly, add the egg and mix well. Ideally, allow this mixture to rest, covered, in the refrigerator for 20-30 minutes. If you feel that they are not holding the shape as much as you'd like, add breadcrumbs, if needed.
3
Using your hands, shape about 1/3 cup of the mixture into a flat, round patty about 2 ½ inches in diameter. Continue with the rest of the mixture. You should have 10-12 patties.
4
Place the egg and breadcrumbs (if using) in shallow bowls so that you can dip them as you cook. Heat a large skillet, frying pan, or cast iron pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan.
5
Dip both sides of each patty into the egg wash, and then the breadcrumbs, if using. Place 4-5 patties in the pan and allow them to cook for 3-4 minutes on each side, using a spatula to turn them over. Reduce heat as necessary.
6
Remove from the pan, and place on a plate lined with a paper towel to absorb any extra oil. Repeat until you have finished pan-frying all the patties. Transfer to a serving platter and serve with a side of raita or chutney. Enjoy! ❤️
Spices used in this recipe
Related Product
Chaat Masala
Dhs. 40.00
