Aloo Tikki
Crisp-shelled, fluffy-hearted potato patties that exist purely to be eaten standing up. Cold mashed potato is the secret, so this is what leftovers are for.
- Total time
- 17 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Mix the cold potato with the cornflour, chilli, ginger, chaat masala, cumin, coriander and salt until it just comes together; do not overwork it.
Divide into 8 and shape each into a flat disc about 2cm thick, pressing the edges so they do not crack.
Heat the oil in a frying pan over medium heat until a crumb sizzles steadily, not violently.
Fry the tikki in batches for 4 minutes on the first side without touching them, then flip once and fry 3 to 4 minutes more until both sides are deep golden and crisp.
Drain on kitchen paper, sprinkle with a little extra chaat masala and serve hot with yoghurt or tamarind chutney.
Read all that and thought “absolutely not”?
Completely fair. Aloo Tikki is sitting in the Indian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Indian kitchen
Spice layered on spice until the room smells incredible.