Aloo Tikki (Indian Potato Fritters) - Recipe
Aloo tikki are one of the classic street foods of India. Walking around Delhi, you will find vendors setting up shop on any street corner to sell these simple mashed potato fritters. Each aloo tikki walla has his own special technique, and loyal customers who will swear that this is the only one worth eating. I live for the day that America’s street food scene catches up to the rest of the world!
In the meantime, here is my version of this dish. Crispy on the outside, creamy on the inside, these little guys are just two bites of pure goodness. Try them with the Banana Raita on for an incredible combination of tastes.
Aloo Tikki (Indian Potato Fritters)
Vegan / Yields 10 / 20 minutes active (40 total)
- 1 pound russet or Yukon Gold potatoes (about 4 medium Yukon Golds)
- ½ cup peas (defrosted if frozen)
- 2 tablespoons homade breadcrumbs or panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- ¼ teaspoon fresh ground black pepper
- 2 teaspoons minced fresh ginger
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- oil for shallow frying
- flaky sea salt
- Put potatoes in large pot of cold salted water. Bring to a boil, cook until tender, drain, cool thoroughly, and peel.
- Lightly mash the potatoes (a potato ricer is ideal for this). Lightly mash the peas and mix in to the potatoes. Add the breadcrumbs, salt, turmeric, cayenne pepper, black pepper and ginger.
- In a small skillet, toast the coriander and cumin seeds over a medium-low flame until fragrant but not burned, about 1 minute. Grind in a mortar and pestle or spice grinder and add to the potato mixture. Mix everything thoroughly. Your hands are the easiest way to do this.
- Heat oil in a large skillet to a depth of about 1/8” over a medium-high flame. Moisten your hands. Form patties by taking a golf-ball sized piece of the potato mixture, and patting it flat and about 2 ½” around, ¾” thick. Go ahead and press fairly firmly so they don’t fall apart when frying. Fry until golden brown, about 2 minutes on each side. Remove to paper towels and finish with flaky sea salt.
