Aloo Tikki | Aloo Kabab | Aloo Ki Tikki
These potato cutlets are bursting with flavour, thanks to the array of spices and fresh coriander. You can play around with the spices if you so wish - use the following spices and their amounts as a guideline and get creative in the kitchen! This is a great recipe to have on hand when you are short on ingredients but still want to make something more than a standard meal.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium potatoes, raw ((about 500g or 1.1lb))
- 1/2 small onion
- 2 cloves garlic (minced)
- 1 tsp salt ((or to taste))
- 2 tsp ground coriander powder
- 1.25 tsp cumin seeds
- 0.5 tsp red chilli powder
- 0.5 tsp chat masala (optional, adds a slight tang)
- 0.5 tsp garam masala (optional, adds richness)
- 1 small handful chopped fresh coriander
- 1 tsp butter or ghee (optional)
- 1 egg (for shallow frying)
- oil (for shallow frying)
Instructions
- 1
Cook your potatoes as per your preference (boil, steam, roast, microwave etc). Refrain from over-cooking the potatoes if you are steaming or boiling them.
- 2
Once cooked, peel and mash the potatoes
- 3
Add the rest of the ingredients (except the egg and oil for frying) and mix in, making sure to evenly distribute the spices. Don't be afraid to use your hands!
- 4
Fom 6 equal cutlets (tikki) from the potato mixture
- 5
Refrigerate for a few hours. This step is optional but I find it helps the cutlets firm up and prevents them from breaking during the flipping process when cooking
- 6
When ready to cook, beat one egg in a bowl and set aside. Heat a pan on medium heat with a light spray of oil.
- 7
Dip each cutlet into the egg mixture and place on the pan. Allow to cook on medium heat for about 5 minutes. Gently flip and let the other side cook, again for approximately 5 minutes. You may need to adjust the flame if you find the cutlets are browning too much or too little.
- 8
Your Aloo Tikki is ready! Serve however you want - these go lovely with rice and lentils, or on their own with chutneys.