Aloo Tikki | Aloo Kabab | Aloo Ki Tikki
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: 6 tikkis
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Ingredients
- 2 medium potatoes, raw (about 500g or 1.1lb)
- ½ small onion
- 2 cloves garlic minced
- 1 teaspoon salt (or to taste)
- 2 teaspoon ground coriander powder
- 1.25 teaspoon cumin seeds
- 0.5 teaspoon red chilli powder
- 0.5 teaspoon chat masala optional, adds a slight tang
- 0.5 teaspoon garam masala optional, adds richness
- 1 small handful chopped fresh coriander
- 1 teaspoon butter or ghee optional
- 1 egg for shallow frying
- oil for shallow frying
Instructions
- Cook your potatoes as per your preference (boil, steam, roast, microwave etc). Refrain from over-cooking the potatoes if you are steaming or boiling them.
- Once cooked, peel and mash the potatoes
- Add the rest of the ingredients (except the egg and oil for frying) and mix in, making sure to evenly distribute the spices. Don't be afraid to use your hands!
- Fom 6 equal cutlets (tikki) from the potato mixture
- 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
- When ready to cook, beat one egg in a bowl and set aside. Heat a pan on medium heat with a light spray of oil.
- Dip each cutlet into the egg mixture and place on the pan. Allow to cook on medium heat for about 5 minutes. Gently flip and let the other side cook, again for approximately 5 minutes. You may need to adjust the flame if you find the cutlets are browning too much or too little.
- Your Aloo Tikki is ready! Serve however you want - these go lovely with rice and lentils, or on their own with chutneys.
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