Aloo Tikki (Indian potato patties)
These vegan Indian Aloo Tikki croquettes are a must try! Tender potatoes mixed with an abundance of spices fried to golden crispy perfection
Video
Ingredients
- 1.2kg / 2.6lb potatoes (NOTE 1)
- 1 tbsp salt for boiling the potatoes
- vegetable or canola oil for frying
Remaining ingredients
- ⅓ cup (25g / 0.9oz) finely chopped coriander / cilantro leaves
- 2 large (40g / 1.4oz) green chillies, finely chopped (NOTE 2)
- ⅔ cup (40g / 1.4oz) panko breadcrumbs (NOTE 3)
- ⅓ cup (45g / 1.5oz) cornflour or cornstarch
- 2 tsp ginger and garlic paste (NOTE 4)
- 1 tsp ground cumin seeds
- ½ tsp ground turmeric
- 1 tsp kashmiri chilli powder (or cayenne pepper) (NOTE 5)
- 1 tsp chaat masala (ok to omit) (NOTE 6)
- ½ tsp salt
Instructions
- Place the potatoes in a large pot and add enough water to cover them completely by 1 or 2 inches, then add in the tbsp of salt. Bring the water to a boil over high heat, then reduce the heat to medium-low and let the potatoes simmer. Cook for about 15-20 minutes or until the potatoes are tender when pierced with a skewer or fork. The potatoes should be firm yet tender, not overly soft and mushy.
- Drain the water and allow the potatoes to cool. Optional - place them in the fridge for 2 to 3 hours to firm up. Doing this will make the potatoes easier to grate. Grate the potatoes, there's no need to peel the potatoes before grating them, unless you want to.
- In a large bowl, combine the grated potatoes with all the remaining ingredients. Mix the ingredients thoroughly with your hands, shape into a dough, and cover with plastic wrap. Allow it to rest at room temperature for 20 to 30 minutes.
- Roll 1/4 cup of mixture into balls, then flatten into 7cm / 2.8in discs. Neaten the sides to smooth any cracks.
- Pour enough oil to a frying pan to cover the croquettes halfway. Heat oil over medium-high heat. You'll know the oil is ready when it sizzles upon adding a croquette. Fry in batches and 2 to 3 minutes per side or until golden, then remove and place on cooling rack.
Notes
(NOTE 1) Potatoes - Opt for starchy potatoes over the waxy kind, as the starch will help bind the ingredients together. Desiree, Sebago, Dutch Cream, Maris Piper, Yukon Gold, Russet, or any rounder potatoes would work. The potatoes initially weighed approximately 1.2kg, but after boiling and grating, they weighed 900gm / 2lb.
(NOTE 2) Green chillies - I used large green chillies instead of small ones to tone down the level of heat as the Kashmiri chilli powder I own is fiery hot. Despite this, my Aloo Tikki was still hot, but we love spicy food, so adjust the chillies to your liking.
(NOTE 3) Panko breadcrumbs - This is not a typical ingredient in Aloo Tikki, but I love how they add a crunchy texture to the potato croquettes, making them even more delicious. You can find Panko breadcrumbs in the Asian section of the supermarket or at an Asian grocer.
(NOTE 4) Ginger and garlic paste - Normally, I prefer fresh ginger and garlic, but I used their traditional jarred paste version. If you go to an Indian grocer, you can purchase a large jar for a decent price. To substitute for fresh ginger and garlic, mix equal amounts of minced ginger and garlic, but use a little less than what the recipe calls for as it's more pungent.
(NOTE 5) Kashmiri chilli powder is a vibrant red spice made from dried red Kashmiri chillies. The spiciness can vary from mild to hot, with fruity and smoky flavours. It is commonly used to add colour to various Indian dishes. Kashmiri chilli is available at Indian grocery stores, but you can use cayenne or chilli powder (ground dried chillies) as a substitute. Chat / Chaat masala is a popular spice blend used in Indian cuisine. It's tangy and savoury, made from a combination of ground spices such as cumin, coriander, dried mango powder (amchur), black salt, and chilli powder.
(NOTE 6) Chaat masala adds a unique and zesty flavour to dishes. Since my local Indian grocers didn't have any, I had to order my mine online. If you can't find any Chat masala, just leave it out.
Leftovers - Allow the Aloo tikki to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 5 days. When frozen, they'll keep for 3 months.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 PattyCalories: 142kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gSodium: 552mgPotassium: 335mgFiber: 2gSugar: 1gVitamin A: 161IUVitamin C: 16mgCalcium: 16mgIron: 1mg