Aloo tikki

Aloo tikki

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.

Aloo tikki

  • Serves icon Makes 8 patties
  • Time icon Hands on time 20 min. Simmering time 20 min.

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.

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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

  1. 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.

Buy ingredients online

Recipe By

Maunika Gowardhan

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