Aaloo Ki Tikkiyan – Spicy Potato Cutlets
These potato cutlets are bursting with flavour, thanks to the array of spices and fresh coriander. You can play around with the spices if you so wish – use the following spices and their amounts as a guideline and get creative in the kitchen! This is a great recipe to have on hand when you are short on ingredients but still want to make something more than a standard meal.
Servings Prep Time
6cutlets 10minutes
Cook Time
Servings Prep Time
6cutlets 10minutes
Cook Time
  • 1large potato, peeled and chopped
  • 1/2small onion
  • 2cloves garlic, minced
  • 1tsp salt(or to taste)
  • 2tsp ground coriander powder
  • 1.2tsp cumin powder
  • 0.5tsp red chilli powder
  • 0.5tsp chat masala
  • 0.5tsp garam masala
  • 1handful chopped fresh coriander
  • 1tsp butter or ghee (optional)
  • 1 whole egg
  • oil, for shallow frying
  1. Steam or boil the potatoes until tender, about 20-30 minutes depending on how thick they have been chopped. Refrain from over-cooking the potatoes.
  2. Once cooked, drain and mash the potatoes
  3. Add the rest of the ingredients (except the last two) and mix in, making sure to evenly distribute the spices. Don’t be afraid to use your hands!
  4. Fom 6 equal cutlets (tikkiyan) from the potato mixture
  5. Refrigerate for a few hours. This step is optional but I find it helps the cutlets firm up and prevents them from breaking during the flipping process when cooking
  6. When ready to cook, beat one egg in a bowl and set aside. Heat a pan on medium-low heat with a light spray of oil.
  7. Dip each cutlet into the egg mixture and place on the pan. Allow to cook on medium-low heat for about 5 minutes. Gently flip and let the other side cook, again for approximately 5 minutes.
  8. Your aaloo ki tikkiyan are ready! Serve however you want – these go lovely with rice and lentils, or on their own with chutneys.

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