Aloo Tikki


5 people made this

About this recipe: 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.

Priyanka Delhi, India

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.

Similar recipes

Reviews (0)

Write a review

Click on stars to rate

More collections

My recently viewed recipes


Browse by