Spice up your Iftar meals with these crispy Aloo Tikkis, made with potatoes,spices and herbs shaped into the perfect patties. They pair well with a classic samosa/chana chaat, lamb biryani or even on its own.

PREP TIME: 30 MINUTES 

COOK TIME: 8-10  MINUTES

TOTAL TIME:  35 MINUTES 

YIELDS: 12 – 15

Process:

ALOO TIKKIS (Potato cutlets)

Maryam

Spice up your Iftar meals with these crispy Aloo Tikkis, made with potatoes,spices and herbs shaped into the perfect patties. They pair well with a classic samosa/chana chaat, lamb biryani or even on its own.

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Prep Time 30 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Asian, Indian, Pakistan

Servings 15 Tikkis

Ingredients

  

• 4 Large potatoes peeled, cubed and boiled
• ½ cup Panko breadcrumbs
• 2-3 Green chillies minced
• 4-5 Garlics minced
• ¼ cup Cornstarch
• 1 tsp Chilli flakes
• 1 tbsp Basaar
• ½ tsp Turmeric
• ½ tsp Salt
• 1 tbsp Chaat masala
• Oil for shallow frying
• Mint chutney & Yogurt sauce

Instructions

 

• Peel, cube and cut your potatoes into 1 inch cubes.
• In a large pot combine water, salt and potatoes. Bring to a boil over high heat, then reduce heat to maintain a steady simmer. Cook until potatoes are completely tender and offer little resistance when pierced with a paring knife, about 15 minutes.
• Strain potatoes and let drain, 1 to 2 minutes. Transfer to medium mixing bowl and set aside until cooled.
• To you potatoes add, breadcrumbs, green chillies, garlic, cornstarch, chilli flakes, basaar, turmeric, salt and chaat masala.
• Using a potato masher or fork, mash potatoes roughly, breaking up any large pieces; do not overmash, as you want some smaller unmashed potato bits in the final mix.
• Using clean hands, roll 3 tablespoons potato mixture into a ball between your palms, packing the mixture together much as you would a snowball.
• Flatten ball between the palms of your hands to form a puck, making sure that there are no cracks around the edges.
• Repeat with the remaining potato mixture; you should have between 12-15 medium sized patties.
• Let patties cool to room temperature, about 15 minutes.
• In a pan over medium heat, shallow fry and cook your patties until golden brown in colour, about 2 minutes on each side.
• Allow patties to cool slightly before serving, about 5 minutes.

Notes

Serve with any main meal of your choice (but really biryani)

Keyword Appetizer, Potato