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Pakistani
Aloo Tikki
40 min total10 prep30 cook4 servings
ClassicVegetarianLow-CarbContains dairyContains egg
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.
Ingredients
pantry
- 2 mediumpotatoes, raw ((about 500g or 1.1lb))
- 1 tspsalt ((or to taste))
- 1.25 tspcumin seeds
- 0.5 tspchat masala (optional, adds a slight tang)
- 0.5 tspgaram masala (optional, adds richness)
- 1oil (for shallow frying)
produce
- 0.5 smallonion
- 2 clovesgarlic (minced)
- 2 tspground coriander powder
- 0.5 tspred chilli powder
- 1 smallhandful chopped fresh coriander
dairy
- 1 tspbutter or ghee (optional)
meat
- 1egg (for shallow frying)
Steps
- 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.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
