aloo ki tikki - recipe

INGREDIENTS (for one):

● 3 large (5 small/~1.5 lbs) russet potatoes
● 1 small onion, peeled and roughly chopped
● 1-2 Thai or Serrano green chilli peppers, stems removed and
chopped in a few pieces
● 2 tbsp cilantro leaves
● 1-2 tbsp mint leaves
● 2 tsp kosher salt, or to taste
● ½ tsp each black pepper powder, red chilli flakes, coriander
powder, and cumin powder
● pinch red chilli powder, or more to taste
● ½ tsp cumin seeds
● ¼ tsp chaat masala or garam masala, optional
● 1 tsp lemon juice
● 1 egg, whisked
● breadcrumbs (I use gluten-free), optional – if needed to help
shape

To pan-fry

● neutral oil, as needed

● 1-2 eggs, whisked
● breadcrumbs (I use gluten-free), optional
INSTRUCTIONS

To Cook the Potatoes

​ 1. Place the potatoes in a microwave safe plate (or just place

them on the microwave plate). Cook on high power for 5
minutes. Remove the fork tender. If not, use a tong to turn
over and continue to cook in 2-minute increments until
cooked through. Remove from the microwave, and cut in half
to test if the potatoes have cooked fully. If not, microwave in 1
minute bursts until fully cooked. Allow to cool, then peel the
potatoes and transfer to a medium bowl. Use a potato masher
to mash them until no large lumps remain.

To prepare the aloo ki tikki

​ 2. In a food processor*, combine the rest of the ingredients except

the egg. Use the pulse function to chop so that the onions are
finely chopped but not blended. You don't want the onions to
break down too much and end up releasing water. If you do notice
any excess water in the mixture, tilt the food processor to drain it
or dab with a paper towel.
​
​ 3. Add the chopped onion mixture to the mashed potatoes and
taste and adjust salt and seasoning. Lastly, add the egg and mix
well. Ideally, allow this mixture to rest, covered, in the refrigerator
for 20-30 minutes (though I often skip this step). If you feel that
they are not holding the shape as much as you'd like, add
breadcrumbs, if needed.
​
​ 4. Using your hands, shape about 1/3 cup of the mixture into a flat,
round patty about 2 ½ inches in diameter. Continue with the rest
of the mixture. You should have 10-12 patties.
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​ 5. Place the egg and breadcrumbs (if using) in shallow bowls so
that you can dip them as you cook. Heat a large skillet, frying pan,
or cast iron pan over medium-high heat. Add enough oil to lightly
coat the bottom of the pan.
​
​
​ 6. Dip both sides of each patty into the egg wash, and then the
breadcrumbs, if using. Place 4-5 patties in the pan and allow them
to cook for 3-4 minutes on each side, using a spatula to turn them
over. Reduce heat as necessary.
​
​ 7. Remove from the pan, and place on a plate lined with a paper
towel to absorb any extra oil. Repeat until you have finished
pan-frying all the patties. Cook any leftover egg in the remaining
oil and serve with the patties.
​
​ 8. Serve on a plate or a serving platter and enjoy.
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