Aloo Tikki
Crispy potato patties with cumin seeds and garam masala, flecked with ginger and green chilli. Serves 4.
800g
2,000ml
10g
2piece
15g
1tsp
0.5tsp
0.5tsp
1tsp
30g
60ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 800g | — | — | |
| 2 | | 2,000ml | — | — | |
| 3 | | 10g | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 15g | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | 1tsp | — | — | ||
| 8 | | 0.5tsp | — | — | |
| 9 | 0.5tsp | — | — | ||
| 10 | | 0.5tsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 30g | — | — | |
| 13 | | 60ml | — | — |
Put the whole, unpeeled potatoes into a large saucepan.
Waxy potatoes · 800 g
Pour in enough cold water to cover the potatoes by a couple of centimetres.
Water · 2,000 mlBring to a boil over high heat, then reduce to a steady simmer and cook until a skewer slides through the largest potato with no resistance.
Tip the potatoes into a colander and drain away all the cooking water.
Leave the potatoes in the colander until cool enough to handle comfortably.
Peel away the skins from the cooled potatoes and discard them.
Transfer the peeled potatoes to a large mixing bowl.
Mash the potatoes thoroughly with a masher until completely smooth with no lumps remaining.
Scrape the skin from the ginger with the edge of a peeler.
Ginger · 10 gFinely chop the peeled ginger into a fine mince.
Scrape the chopped ginger into the bowl with the mashed potato.
Finely chop the green chillies, discarding the stalks.
Green chilli · 2 pieceAdd the chopped green chilli to the bowl.
Gather the coriander into a tight bunch and finely chop the leaves and tender stems.
Fresh coriander · 15 gAdd the chopped coriander to the bowl.
Tip the cumin seeds into a small dry frying pan.
Cumin seeds · 1 tsp
Set the pan over medium heat and toast the seeds, stirring constantly, until they darken a shade and smell fragrant.
Tip the toasted cumin seeds straight into the bowl.
Add the coriander powder to the bowl.
Add the garam masala to the bowl.
Garam masala · 0.5 tspAdd the amchur powder to the bowl.
Add the red chilli powder to the bowl.
Chilli powder · 0.5 tspAdd the salt to the bowl.
Salt · 1 tspAdd the cornflour to the bowl.
Cornflour · 30 gMix everything together firmly until the spices, cornflour and aromatics are completely combined into a uniform dough.
Divide the mixture into 8 equal portions directly in the bowl.
Turn the portioned mixture out onto the kitchen counter, spacing the portions apart so you can work with each one.
Roll each portion between your palms into a smooth ball, then press it between your hands into a flat, round patty about 1.5 cm thick, setting them on the counter as you go.
Pour the oil into a large frying pan.
Vegetable oil · 60 ml
Set the pan over medium-high heat and warm the oil until it shimmers and a tiny piece of mixture sizzles immediately on contact.
Carefully lower the shaped patties into the hot oil, fitting them in a single layer without crowding — work in 2 batches if needed.
Fry undisturbed until the underside is deep golden-brown and the patty releases cleanly from the pan.
Slide a spatula under each patty and flip it over in one confident movement.
Fry the second side until equally golden and crisp all over.
Lift the cooked tikki onto a plate and serve immediately while crisp.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 800 g | | Put the whole, unpeeled potatoes into a large saucepan.⏱ 10sResultWaxy potatoes |
| 2 | 2,000 ml | | Pour in enough cold water to cover the potatoes by a couple of centimetres.⏱ 10sResultWaxy potatoes and water |
| 3 | — | | Bring to a boil over high heat, then reduce to a steady simmer and cook until a skewer slides through the largest potato with no resistance.⏱ 30 minResultBoiled potatoes |
| 4 | Boiled potatoesstep 3 | | Tip the potatoes into a colander and drain away all the cooking water.⏱ 15sResultDrained boiled potatoes |
| 5 | — | | Leave the potatoes in the colander until cool enough to handle comfortably.⏱ 15 minResultCooled boiled potatoes |
| 6 | — | | Peel away the skins from the cooled potatoes and discard them.⏱ 1 minResultPeeled boiled potatoes |
| 7 | Peeled boiled potatoesstep 6 | | Transfer the peeled potatoes to a large mixing bowl.⏱ 10sResultPeeled boiled potatoes |
| 8 | — | | Mash the potatoes thoroughly with a masher until completely smooth with no lumps remaining.⏱ 1 minResultSmooth mashed potato |
| 9 | 10 g | | Scrape the skin from the ginger with the edge of a peeler.⏱ 20sResultPeeled ginger |
| 10 | Peeled gingerstep 9 | | Finely chop the peeled ginger into a fine mince.⏱ 30sResultFinely chopped ginger |
| 11 | Finely chopped gingerstep 10 | | Scrape the chopped ginger into the bowl with the mashed potato.⏱ 5sResultFinely chopped ginger and smooth mashed potato |
| 12 | 2 piece | | Finely chop the green chillies, discarding the stalks.⏱ 30sResultFinely chopped green chilli |
| 13 | Finely chopped green chillistep 12 | | Add the chopped green chilli to the bowl.⏱ 5sResultFinely chopped green chilli and finely chopped ginger and smooth mashed potato |
| 14 | 15 g | | Gather the coriander into a tight bunch and finely chop the leaves and tender stems.⏱ 30sResultFinely chopped coriander |
| 15 | Finely chopped corianderstep 14 | | Add the chopped coriander to the bowl.⏱ 5sResultSmooth mashed potato mixture |
| 16 | 1 tsp | | Tip the cumin seeds into a small dry frying pan.⏱ 5sResultCumin seeds |
| 17 | — | | Set the pan over medium heat and toast the seeds, stirring constantly, until they darken a shade and smell fragrant.⏱ 1 minResultToasted cumin seeds |
| 18 | Toasted cumin seedsstep 17 | | Tip the toasted cumin seeds straight into the bowl.⏱ 5sResultSmooth mashed potato mixture |
| 19 | 1 tsp | | Add the coriander powder to the bowl.⏱ 5sResultSmooth mashed potato mixture |
| 20 | 0.5 tsp | | Add the garam masala to the bowl.⏱ 5sResultSmooth mashed potato mixture |
| 21 | 0.5 tsp | | Add the amchur powder to the bowl.⏱ 5sResultSmooth mashed potato mixture |
| 22 | 0.5 tsp | | Add the red chilli powder to the bowl.⏱ 5sResultSmooth mashed potato mixture |
| 23 | 1 tsp | | Add the salt to the bowl.⏱ 5sResultSmooth mashed potato mixture |
| 24 | 30 g | | Add the cornflour to the bowl.⏱ 5sResultSmooth mashed potato mixture |
| 25 | — | | Mix everything together firmly until the spices, cornflour and aromatics are completely combined into a uniform dough.⏱ 1 minResultAloo tikki mixture |
| 26 | — | | Divide the mixture into 8 equal portions directly in the bowl.⏱ 1 minResult8 equal portions of aloo tikki mixture |
| 27 | 8 equal portions of aloo tikki mixturestep 26 | | Turn the portioned mixture out onto the kitchen counter, spacing the portions apart so you can work with each one.⏱ 10sResult8 equal portions of aloo tikki mixture |
| 28 | — | | Roll each portion between your palms into a smooth ball, then press it between your hands into a flat, round patty about 1.5 cm thick, setting them on the counter as you go.⏱ 2 minResultShaped aloo tikki pattiesused in step 31 |
| 29 | 60 ml | | Pour the oil into a large frying pan.⏱ 5sResultVegetable oil |
| 30 | — | | Set the pan over medium-high heat and warm the oil until it shimmers and a tiny piece of mixture sizzles immediately on contact.⏱ 1 minResultHeated Oil |
| 31 | Shaped aloo tikki pattiesstep 28 | | Carefully lower the shaped patties into the hot oil, fitting them in a single layer without crowding — work in 2 batches if needed.⏱ 15sResultHeated oil and shaped aloo tikki patties |
| 32 | — | | Fry undisturbed until the underside is deep golden-brown and the patty releases cleanly from the pan.⏱ 4 minResultFirst-side-golden aloo tikki |
| 33 | — | | Slide a spatula under each patty and flip it over in one confident movement.⏱ 10sResultFlipped aloo tikki |
| 34 | — | | Fry the second side until equally golden and crisp all over.⏱ 4 minResultCrisp aloo tikki |
| 35 | Crisp aloo tikkistep 34 | | Lift the cooked tikki onto a plate and serve immediately while crisp.⏱ 15sResultCrisp aloo tikki |
| Total Time | 1 hr 13 min | ||
| Nutrient | Per serving |
|---|---|
| 317kcal | |
| 5g | |
| 14g | |
| 2g | |
| 44g | |
| 3g | |
| 5g | |
| 609mg |
Aloo Tikki
Crispy potato patties with cumin seeds and garam masala, flecked with ginger and green chilli. Serves 4.
What you’ll doYou will boil waxy potatoes until tender, then mash them smooth and mix with minced ginger, green chilli, fresh coriander, toasted cumin seeds, and ground spices into a dough. You will portion this into eight balls, flatten each into a thick patty, and fry them in batches in hot oil until both sides turn deep golden and crisp.
Ingredients
- Waxy potatoes800 g
- Water2,000 ml
- Ginger10 g
- Green chilli2 piece
- Fresh coriander15 g
- Cumin seeds1 tsp
- Coriander powder1 tsp
- Garam masala0.5 tsp
- Amchur powder0.5 tsp
- Chilli powder0.5 tsp
- Salt1 tsp
- Cornflour30 g
- Vegetable oil60 ml