Aloo Tikki

    25 mins

    This is the famous stuffed potato cutlet that you get at chaat haunts in Punjab. Good for a snack or as a meal with white chane, I can eat it any time of the day with Imli or Pudina chutney.


    Delhi, India
    5 people made this

    Serves: 2 

    • 4 medium sized potatoes, boiled, peeled, mashed
    • 1 slice white bread, soaked in water and squeezed
    • salt to taste
    • 1 tsp finely chopped ginger
    • 1 tsp sliced green mirchi
    • 1 tsp coriander powder
    • 1 tsp garam masala
    • Breadcrumbs
    • Oil for deep frying

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Mix all the ingredients except breadcrumbs. Take a golf ball sized lump of this mashed potato mixture. Shape it in an oval or round shape. Roll it in breadcrumbs. If you can't find them, pulse 2-3 slices of old bread in a mixie to a powder form. Breadcrumbs add crispiness to the tikki.
    2. Heat oil in a kadhahi. Deep fry each cutlet. Cook each piece till it's golden brown on both sides. Drain on kitchen towels. Serve.

    Make it healthier

    For a variation: Soak 2 tbsp chana dal overnight or if you don't have time, soak it in warm water for 1/2 hour. Heat oil in a pan and cook dal over medium heat with salt for 5 minutes, till it's just tender. Add this to the aloo mixture. It makes the tikki healthier and the dish also looks very good. You can also add boiled sweet peas instead.

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