Aloo tikki is a popular Indian street food snack made with boiled potatoes, aromatic spices and herbs.
These patties are crispy on the outside and soft and aromatic on the inside. The peas stuffing really adds to the dish though often you find recipes that don’t include the peas.
Do not cut this corner.
They are absolutely moorish and your guests will have smiles all over.
Green peas and potatoes
4 to 5 large potatoes
1/2 c frozen baby peas
2.5 c water
For the stuffing
1/4 tsp red chilli powder or cayenne pepper
1/2 tsp coriander powder (ground coriander)
1/2 tsp fennel powder (ground fennel seeds)
1/2 teaspoon dry mango powder or ¼ to ½ teaspoon lemon juice
2 tsp finely chopped ginger
1 tsp finely chopped green chillies
2 tbsp finely chopped coriander leaves
2 pinches black salt
Salt as required
For the potato mixture
1/2 tsp red chilli powder
1/2 tsp Garam Masala
1 tsp ground coriander
1 tsp dry mango powder or 1 tsp lemon juice
1/2 tsp cumin powder
1/2 tsp black salt
Salt as required
1/4 c bread crumbs or add as required
1/4 c cornstarch (or as required)
2 tbsp chopped coriander leaves
4 to 5 tbsp oil for frying the tikki or as required
- Cook the potatoes and the peas: I cooked mine together with the potatoes boiling under a trivet holding the peas in a metal bowl. This got a bit complicated so I would recommend peeling the potatoes and boiling them in a pot until soft.
- Steam the peas in the microwave safe dish until soft. About 4 minutes.
- Green pea stuffing: Take the peas in a bowl and mash them to a coarse texture.
- To the peas, add red chilli powder or cayenne pepper, coriander powder, fennel powder, dry mango powder, finely chopped ginger, green chillies, coriander leaves, black salt and regular salt as per taste.
- Potato mixture: Meanwhile drain the water from the potatoes and let them become warm.
- When the potatoes are warm, mash or use a ricer. Let mashed potatoes cool completely.
- Add chilli powder, Garam Masala, coriander powder, dry mango powder, black salt and regular salt as per taste.
- Next add bread crumbs and cornflour and mix very well.
- Stuffing and shaping: Divide the mixture into small or medium shaped patties with a hollow center or cup shaped discs. You can apply some oil on your palms when making the patties or tikki.
- Place the green peas filling in the center.
- Bring the mashed potato edges on the top and seal them.
- Frying: Heat 2 tbsp oil on a heavy skillet (preferably cast iron) or frying pan till it is medium hot. Gently place the tikki and begin to pan-fry them
- When the base is crispy and golden, gently flip each tikki with a spatula.
- Fry the second side till crispy and golden. You can gently flip once or twice more till the aloo tikki are golden and crisp evenly.
- Remove and on paper towels. Fry all tikkis this way. Add 2 tbsp more oil when frying the second batch.
- Serve with coriander, chutney and yoghurt.