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Recipe

Aloo Tikki

50 min · Serves 4 · Pakistani

Why make it

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.

Serves 4

You’ll need

  • 700 g floury potatoes (such as Desiree or local white potat…
  • 2 tbsp fresh coriander, finely chopped
  • 2 green chillies, finely chopped
  • 1 tsp cumin seeds, dry roasted and lightly crushed
  • 1 tsp coriander seeds, lightly crushed
  • 1 tsp red chilli flakes
  • ½ tsp garam masala
  • ½ tsp chaat masala

+ 6 more in the full recipe
1

Step 1 of 8

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.
2

Step 2 of 8

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.
3

Step 3 of 8

Add the coriander, green chillies, cumin, coriander seeds, chilli flakes, garam masala, chaat masala, salt, ginger and pomegranate seeds. Mix gently with your hands.
4

Step 4 of 8

Sprinkle in the cornflour and knead lightly until the mixture holds together when pressed. If it feels sticky, add another spoonful of cornflour.
5

Step 5 of 8

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.

The last 3 steps are in the full recipe.

Cook’s tip

Let the boiled potatoes dry before mashing. Wet potatoes make a soft mixture that breaks in the pan.

Ready to cook?

Aloo Tikki

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 Get the full recipe