Aloo Tikki
Crisp Spiced Potato Patties with Coriander and Pomegranate Seeds
Golden shallow-fried potato patties with a crisp crust and soft, spiced centre. Serve them hot with tamarind or mint chutney for a filling tea-time snack.
Published 29 Sep 2026Updated Tested by Hina Ikram
Ingredients
Equipment: Large pot, potato masher, mixing bowl, non-stick frying pan or flat tawa, spatula
Method
Put the whole potatoes in a pot, cover with cold water and add a pinch of salt. Bring to the boil and cook until a knife slides in easily but the skins are not splitting.
Drain well, then leave the potatoes in the colander for 10 minutes so the steam escapes. Peel and grate or mash them until smooth with no lumps. Dry potatoes are the key to patties that hold together.
Add the coriander, green chillies, cumin, coriander seeds, chilli flakes, garam masala, chaat masala, salt, ginger and pomegranate seeds. Mix gently with your hands.
Sprinkle in the cornflour and knead lightly until the mixture holds together when pressed. If it feels sticky, add another spoonful of cornflour.
Divide the mixture into 10 equal portions. Roll each into a ball and flatten into a patty about 1.5 cm thick. Press the semolina onto both sides.
Heat 2 tablespoons of oil in a non-stick pan over medium heat. Place 4 to 5 patties in the pan without crowding.
Cook for 3 to 4 minutes until the underside is deep golden and crisp. Turn carefully and cook the other side for 3 minutes.
Lift onto a plate lined with kitchen paper. Add more oil to the pan and fry the remaining patties in batches. Serve hot.
Cooking tips
- Let the boiled potatoes dry before mashing. Wet potatoes make a soft mixture that breaks in the pan.
- Do not turn the patties until a crust has formed. If they stick, wait another minute and they will release.
- Shape the patties ahead and chill them for 30 minutes for a firmer crust.
- Keep the heat at medium so the outside browns while the centre heats through.
Substitutions
- Use rice flour or gram flour instead of cornflour.
- Use crushed cornflakes or panko instead of semolina for a coarser crunch.
- Swap fresh mint for coriander, or add a handful of boiled green peas.
- Use dried pomegranate seeds (anardana), lightly crushed, if fresh ones are unavailable.
Serve with
"Serve hot with tamarind chutney, mint-coriander chutney and a spoonful of whisked yogurt, alongside a cup of doodh patti chai. Sprinkle with a little extra chaat masala."
Storage
Keep cooled patties in an airtight container in the fridge for up to 2 days. Uncooked shaped patties can be frozen between sheets of baking paper for up to 1 month.
Reheating
Re-crisp in a hot oven at 200°C for 10 minutes, or in a dry pan over medium heat for 3 minutes per side, until hot throughout. Cook frozen patties from frozen, allowing a few extra minutes.
Nutrition per serving, estimated
Not shown for this recipe because it can’t be estimated reliably (for example, oil absorbed during deep frying varies a lot).
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