Photograph of the finished Aloo tikki

India · Bánh khoai tây chiên aloo tikki

Aloo tikki

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 600 g
  • Photograph of Cornstarch Cornstarch 60 g
  • Photograph of Peas Peas 120 g
  • Photograph of Cumin seeds Cumin seeds 8 g
  • Photograph of Coriander seed powder Coriander seed powder 8 g
  • Photograph of Chaat masala powder Chaat masala powder 8 g
  • Photograph of Garam masala Garam masala 4 g
  • Photograph of Ginger Ginger 12 g
  • Photograph of Chilli Chilli 2
  • Photograph of Coriander Coriander 20 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 120 g
  • Photograph of Salt Salt 12 g
  • Photograph of Oil Oil 100 ml

Method

  1. 1 Boil the potatoes for 20 minutes, let them cool completely, then mash them until smooth.
  2. 2 Mix potatoes with cornstarch, mashed peas, ginger, green chilies, cumin seeds, coriander powder, garam masala, salt, and cilantro.
  3. 3 Shape the dough into balls, then flatten them into cakes about 1.5 cm thick. Refrigerate for 15 minutes to firm up the cakes.
  4. 4 Fry the pancakes in a pan with oil over medium heat, 5 minutes on each side, until the crust is golden brown and crispy.
  5. 5 Arrange on a plate, drizzle with diluted yogurt, chutney, and sprinkle with chaat masala, then serve hot.

With an appliance

  • Air fryer 44 min

    Replace step 4: spray oil evenly on both sides of the potato patties, fry at 195 degrees for 12 minutes, flip at the 6th minute; the 15-minute cooling time in step 3 remains the same to prevent the patties from breaking.

Start cooking