Aloo Tikki (Potato Patties) with Chutneys

Crispy and flavorful potato patties served with a medley of tangy and spicy chutneys, a popular Indian street food snack.

Prep Time

20 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.36/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

500gPotatoes(Boiled, peeled, and mashed)

£0.50

2Green Chilies(Finely chopped (adjust to taste))

£0.30

1tspGinger(Grated)

£0.15

0.3cupCilantro(Finely chopped)

£0.40

2tbspMint Leaves(Finely chopped)

£0.30

1tspGaram Masala

£0.10

0.5tspAmchur (Dry Mango Powder)

£0.20

0.5tspCumin Powder

£0.05

To tasteSalt

2tbspCornstarch or Rice Flour(For binding (adjust as needed))

£0.05

As neededOil(For shallow frying)

£0.15

To serveMint-Cilantro Chutney(Recipe to follow or store-bought)

£1.50

To serveTamarind Chutney(Recipe to follow or store-bought)

£1.75

Total Cost

£5.45

£1.36 per serving

Instructions

1.
In a large bowl, combine the mashed potatoes, green chilies, ginger, cilantro, mint leaves, garam masala, amchur, cumin powder, and salt. Mix well.
2.
Gradually add cornstarch or rice flour, mixing until the mixture comes together and can be formed into patties. Be careful not to add too much, as it can make the patties dense.
3.
Divide the mixture into equal portions (about 8 patties). Shape each portion into a round or slightly flattened patty.
4.
Heat oil in a frying pan or skillet over medium heat.
5.
Carefully place the aloo tikkis in the hot oil. Do not overcrowd the pan.
6.
Fry the aloo tikkis for 4-5 minutes per side, or until golden brown and crispy.
7.
Remove the aloo tikkis from the pan and place them on a paper towel-lined plate to drain excess oil.
8.
Serve hot with mint-cilantro chutney and tamarind chutney.

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My Notes

Nutrition Information

Nutrition per serving (180g)

350 kcal / 1464 kJ

Carbs

50g

19% of RDA

Fat

15g

21% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

4 g

4% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For extra crispy tikkis, you can refrigerate them for about 30 minutes before frying.

If the mixture is too sticky, add a little more cornstarch or rice flour. If it's too dry, add a teaspoon of water.

You can also add other ingredients like boiled peas, grated paneer (Indian cheese), or cashew nuts to the potato mixture for added flavor and texture.

For a healthier option, you can bake the tikkis in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until golden brown.

Cooking Equipment

Large Bowl

Frying Pan or Skillet

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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