Food & Drink Magazine

Indian Spiced Potato Cutlets (aloo Tikki)

By Rachel Kelly @MarmadukeS

indian spiced potato cutlets (aloo tikki)

 indian spiced potato cutlets (aloo tikki)

I am pretty sure that I love snacking more than anything else. (My shame, sorry!)  Most of my favorite snacks are probably Asian. However, my mother used to make these potato cutlets or patties as a way of using up leftover mash and veggies. I suspect she learned some of this when we were living in the Far East. In those days, it never occured to me that they were snacks. It is no wonder that they are a few of my favorite things.
These days I can't wait for the "leftovers" and love to make them from scratch. They are the perfect party food too with your favorite dips or chutneys.

Serves 4 or more as party nibbles
Skill level: Easy

3 medium baking potatoes (about 400g), peeled and roughly chopped
3 tbsp dried breadcrumbs, plus more to coat
70g peas, cooked
70g sweetcorn, cooked
1 carrot, very finely chopped, cooked
1 shallot, very finely sliced
2 garlic cloves, very finely chopped
1 tsp fresh ginger, very finely chopped
2 green chillies, roughly chopped
1 tsp garam masala
half tsp ground cumin
a pinch of asafoetida (optional)
2 tbsp fresh coriander, roughly chopped
salt, to taste
vegetable oil


  1. Simmer the potatoes in lightly salted water for 20 minutes. Drain well before mashing smooth. Tip into a large bowl together with 3 tablespoons of breadcrumbs. Stir well. Set aside to cool.
  2. Heat a little oil in a frying pan. Gently fry the shallot for 5 minutes. Add the garlic and ginger. Continue to cook for 2 minutes.
  3. Tip the mixture into a blender together with the chillies, spices and 1 tablespoon of coriander. Blend to a smooth paste.
  4. Heat 1 tablespoon of oil in a frying pan. Gently fry the chilli paste for about 30 seconds.
  5. Add the spice paste to the potato mixture and combine well. Taste for seasoning. Add more salt if required.
  6. Add the cooked vegetables and remaining chopped coriander. Combine well.
  7. Form the potato mixture into patties. (A cookie cutter is ideal if you want uniform sizes.) Lay the patties on a baking tray and refrigerate to firm up for about 30 minutes.
  8. Sprinkle more breadcrumbs over the patties before frying.
  9. Heat a little vegetable oil in a large frying pan. Gently fry the patties in batches for about 1-2 minutes on each side until golden-brown. Set aside on kitchen towel to drain.
  10. Serve with tamarind or coriander chutney.
  • These both reheat well and freeze well too.

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