Aloo tikki
- Portion size: Makes 8 patties
- Hands on time 20 min. Simmering time 20 min.
- Difficulty: easy
One of the most popular Indian street foods, these little spiced potato patties are the perfect bites to enjoy as a snack or as part of a larger spread of dishes. Maunika Gowardhan shares her recipe for perfect aloo tikki ahead of Holi – the Hindu ‘festival of colours’ that marks the end of winter – on 25 March.
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Ingredients
- 500g floury potatoes (such as maris piper, king edward, russet)
- 1 tsp cumin seeds
- 1 tsp mild chilli powder
- 1 tbsp finely chopped coriander, plus extra to serve
- 1 white bread slice
- Vegetable oil to fry
- Chutneys to serve (mint, tomato or tamarind – optional)
For the filling
- 80g red onion, finely chopped
- 2 tsp amchoor (see Know-how)
- 1 tsp ground coriander
- 1 tbsp finely chopped mint
- 1 tbsp finely chopped coriander
- 2cm piece ginger, finely chopped
- 1 bird’s-eye chilli, finely chopped
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Method
- Bring a pan of salted water to the boil. Add the whole potatoes and cook for 15-20 minutes, or until tender. Drain and leave to cool, then peel off the skin and coarsely grate into a bowl.
- Add the cumin seeds, chilli powder and coriander, along with a pinch of salt. Mix well. Soak the slice of bread in water for a few seconds, then squeeze out all the water and crumble it into the potato. Mix and knead everything for a minute until it’s evenly distributed.
- In a separate bowl, mix all the ingredients for the filling together. Divide the potato mixture into 8 balls, flatten a ball in your hand, then spoon roughly ½ tbsp of the filling into the centre and mould the potato mixture around it. Shape each tikki into a thick flattish patty. Reserve any leftover filling for serving.
- Pour a generous glug of oil into a frying pan over a medium heat. Working in batches if needed, fry the aloo tikkis for 2-3 minutes on each side until crisp and golden brown. Drain on kitchen paper, then arrange on a serving plate and scatter over coriander leaves.
Nutrition
- 90kcals Calories
- 2.7g fat (0.2g saturated) Fat
- 1.7g protein Protein
- 14g carbs (1.3g sugars) Carbs
- 1.5g fibre Fibre
- 0.1g salt Salt
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