Aloo Tikki with Chutney
Indian Recipe

In India, street vendors fry spicy aloo tikki on portable charcoal grills. The wafting aroma can draw hungry customers from miles around! Serve these as a party snack with an array of chutneys for dipping.


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Serves 36+ tikkies
1 pound potatoes, mashed
1 medium onion, minced
1 1-inch piece fresh ginger, peeled and minced
2–3 Thai chiles, chopped
1 egg, beaten
1/2 teaspoon red chili powder
3/4 teaspoon ground cumin
1/4 teaspoon garam masala
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup flour
~ vegetable oil for frying
~ cilantro for garnish
1 recipe tamarind chutney *
 1  recipe cilantro chutney

*Tamarind chutney is available at Indian grocery stores if you don't want to make it yourself.


1. Combine the mashed potatoes, onion, ginger, chiles and egg in a medium-sized mixing bowl.

2. Add the chili powder, cumin, garam masala, salt and pepper and mix well.

3. Form the mixture into cakes 1 ½ inches in diameter by ½ inch high.

4. Lightly dust the potato cakes with flour.

5. Heat 2 tablespoons of oil in a heavy, flat-bottomed pan over a high heat until almost smoking.

6. Place 3–4 cakes into the pan and lower the heat to medium high. Allow them to sear and form a golden brown crust. Flip the cakes over and brown the other side.

NOTE: Do not use too much oil for frying; the cakes will absorb it and lose their texture. The aloo tikki should be lightly fried, not deep fried.

7. Remove the potato cakes and place them on a warm platter lined with paper towels. Blot any excess oil. Continue to fry in batches, adding more oil as needed. Hold the finished cakes in a warm oven until you have fried the entire recipe, then serve immediately with tamarind or cilantro chutney.

Preparation Time: 
25–30 minutes.