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Aloo tikki (Indian potato cakes) recipe
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Crispy, flavorful mashed potato patties with fresh herbs and spices, served with garlic yogurt sauce. Perfect as a side or starter for an Indian meal.
Ingredients:
  • 500g washed even-sized white potatoes (such as coliban), unpeeled
  • 20g (1 ⁄3 cup) panko breadcrumbs
  • 20.00 gm cornflour
  • 40.00 ml chopped fresh coriander leaves
  • 1 ⁄2 long fresh green chilli, deseeded, finely chopped
  • 1 tsp garam masala
  • 2.00 tsp finely grated fresh ginger
  • 1 ⁄4 tsp chilli powder or cayenne pepper
  • Vegetable oil, to shallow fry
  • 1 ⁄2.50 gm ground cumin
  • 1 ⁄250.00 ml fresh mint leaves, plus extra, to serve
  • 1 ⁄250.00 ml fresh coriander leaves
  • 1 small garlic clove
  • 1 ⁄2 long fresh green chilli, deseeded, coarsely chopped
  • 260g (1 cup) Greek-style yoghurt
Instructions:
  • In a saucepan, cover the potatoes with water and bring to a boil. Cook for 15-20 minutes until tender when pierced with a knife. Drain and let cool completely.
  • While waiting, prepare the raita. Toast cumin in a small frying pan over medium heat for 1-2 minutes until fragrant. Transfer to a small food processor. Add mint, coriander, ginger, garlic, and green chili. Pulse until finely chopped. Mix in yogurt and blend until smooth. Season with salt and refrigerate until serving.
  • Remove and discard the potato skins, then place the potato in a large bowl. Roughly mash the potato using a fork or potato masher. Add breadcrumbs, cornflour, coriander, green chili, garam masala, ginger, and chili powder or cayenne. Season with salt and mix until well combined.
  • Shape heaped spoonfuls of the potato mixture into balls, then gently flatten into 5cm diameter patties.
  • Pour oil into a large non-stick pan, filling it about 1.5cm up the side. Heat over medium-high heat. Cook the potato cakes for 2-3 minutes on each side until golden, working in batches if needed. Be patient and avoid turning too early to prevent sticking. Place on paper towel-lined plate to drain. Enjoy warm with raita and fresh mint leaves.

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