Aloo tikki

Name: Aloo tikki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 8 patties
Cuisine: Indian recipes
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

By: Maunika Gowardhan

Published: 1 Mar 24
Updated: 22 Mar 24

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.

Easy
April 2024

Test kitchen approved

Makes 8 patties
Hands on time 20 min. Simmering time 20 min.

Nutrition: Per tikki

Calories: 90kcals
Fat: 2.7g fat (0.2g saturated)
Protein: 1.7g protein
Carbohydrates: 14g carbs (1.3g sugars)
Fibre: 1.5g fibre
Salt: 0.1g salt

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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.

Recipe from April 2024 Issue

Nutrition

Nutrition: per serving

Calories: 90kcals
Fat: 2.7g fat (0.2g saturated)
Protein: 1.7g protein
Carbohydrates: 14g carbs (1.3g sugars)
Fibre: 1.5g fibre
Salt: 0.1g salt

delicious. tips

Amchoor is a powder made from dried green mangoes. It has a specific sour citrussy taste and is also used to tenderise meat. You can find it in Waitrose, Asian foodshops and online.