Indian Potato Patties | Aloo Ki Tikki

Indian Potato Patties | Aloo Ki Tikki

Details

Potatoes, peas and mild Indian spices make up the base of these easy-to-prepare patties. Serve with a variety of chutneys, either as an appetizer or as a nice light meal with a side salad.
  • Serves: 10 to 12
  • Active Time: 30 mins
  • Total Time: 45 mins
  • Views: 94,369
  • Success: 100%

Steps

Step 1: Cooking the Potatoes

• 1 lb russet potatoes (approx. 2 large)
• 2 tsp sea salt
• 1 bay leaf

Method

Peel and cut the potatoes into about 1" -inch dice. For this recipe it is best to use starchier potatoes such as russets.

Place into a pot, cover with cold water and bring to a boil. Add the salt and bay leaf. Turn the heat down to a simmer and let cook until soft enough to mash, about 15 minutes or so. Alternatively, the potatoes can be steamed.

Meanwhile, go ahead and cook the peas.

Step 2: Cooking the Peas

• 1 cup fresh or frozen peas
• 1/2 tsp sea salt

Method

To cook the peas, bring a pot of cold water to a boil. Once the water boils, add the salt and peas and cook for about 2 to 4 minutes or until just cooked through. Drain, rinse under cold water and set aside while you check the potatoes.

Step 3: Checking the Potatoes

Method

Once the potatoes are just cooked through (soft enough to mash, but not mushy), drain and add them back to the hot pot. Set aside. The hot pot will help to dry out the potatoes a bit while you prepare the rest of your mise en place.

Step 4: Preparing the Mirepoix

• 1/2 red onion
• 1 inch piece ginger
• 1 to 2 green chilies (or serrano)

Method

To prepare the mirepoix, finely dice the onions, ginger and green chilies. If you like things spicy, add both chilies with or without the ribs and seeds. Set this all aside while you mash the potatoes.

Step 5: Mashing the Potatoes

Method

Once the potatoes have dried a bit (but are still warm), mash them using a fork or potato masher. Do not use a potato ricer. This will make the potatoes too fine. By mashing with a fork, a few little chunks of potato here and there will add nice texture.

Transfer this to a large bowl and set aside while you fry the mirepoix.

Step 6: Frying the Mirepoix

• 2 tbsp grapeseed or vegetable oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp garam masala

Method

To fry the mirepoix, heat a fry pan over medium high heat. Once hot, add the oil, followed by the onions, ginger and chilies. *Note: If desired, omit the oil and dry-sauté the mirepoix with a bit of vegetable stock or water.

Let cook for about a minute until the onions just start to soften. Then add all of the spices and let cook for a few seconds until aromatic.

Step 7: Mixing the Patties

• 2 tbsp chickpea flour (also called - besan, chana, or gram flour)
• 1/2 fresh lemon (1 tbsp lemon juice)
• 1 to 2 tbsp fresh cilantro

Method

To mix the patties, gently fold together the potatoes, peas, onion-spice mixture, chickpea flour and lemon juice. If adding the cilantro, finely chop it and add it to the mix.

Step 8: Forming the Patties

Method

To form the patties, measure approximately 1/8 cup and form into golf ball-like rounds. Then gently press them flat to form even patties.

Once all the patties are formed, cover them with plastic wrap and store in the refrigerator for about 30 minutes or until completely cooled. Note: cold patties will stay together better during frying. The patties can be made several hours ahead.

Step 9: Frying the Patties

• 3 tbsp grapeseed or vegetable oil *

Method

To fry the patties, heat the oil in a non-stick fry pan over medium heat. Once the oil is hot, add the patties. Fry until golden brown before gently turning over. Continue to cook on the other side until golden brown and heated through. Once done, place onto a rack.

*Note: If desired, omit the oil and place the patties onto a baking tray lined with parchment and bake in a 350°F oven (175°C) for 10 to 15 minutes, or until golden and heated through. Gently flip the patties halfway through baking.

Step 10: Serving the Patties

• 1/2 cup tamarind, tomato or mint chutney
• See Below for Links to Chutney Recipes

Method

Serve the patties either warm or at room temperature with tamarind, tomato, or mint chutney (recipe links below).

If desired, sprinkle the tops of the patties with a bit of chat masala (see note below).

Chef's Notes

**Chat masala is an Indian spice blend that is often used as a finishing seasoning. It adds a nice flavor and just a bit of saltiness.

Serve these potato patties with the following chutney recipes:

Tamarind Chutney Recipe
Sweet Tomato Chutney Recipe
Mint and Coriander Chutney Recipe

12 Comments

  • Evelyn jane G
    Evelyn jane G
    I am a "lifer" and yesterday I made your potato pancakes (above). I used one Serrano pepper minus most (but not all) of the seeds. It was plenty spicy enough for me (and I love spices). The recipe itself was delicious and I LOVED it!. Thanks for the great recipe!
  • Dawn T Rouxbe Staff
    Dawn T
    I have added the recipes for the chutneys to go with these patties! The recipes are at the bottom of this recipe and here:


    Tamarind Chutney:

    http://rouxbe.com/recipes/1894


    Sweet Tomato Chutney:

    http://rouxbe.com/recipes/1893


    Mint and Coriander Chutney:

    http://rouxbe.com/recipes/1892
  • Chester 4
    Chester 4
    Would it be ok to replace it with all purpose flour?
  • Dawn T Rouxbe Staff
    Dawn T
    Yes, although it's not traditional, it will still work. as it is such a small amount, the flour just binds everything together, so you should be ok.
  • Shirley P
    Shirley P
    This is good!
  • Khurram M
    Khurram M
    Its not difficult at all to obtain chickpea flour from Main or Fraser 45th to 55 Ave (India/S.E.Asia Market) Safeway, buylow food and Superstores also carry it. I do not recommend all-purpose flour for this recipe because when you eat you'll definitely feel (dense) floury taste in your mouth. If you cannot use chickpea flour then simply bind these potato patties with breadcrumbs and/or eggs (you may use both) Try both ways with all-purpose flour or the method I explained you'll feel the difference Good Luck Khurram
  • Clumsychef W
    Clumsychef W
    Has anyone tried making these up to step 8, then freezing for later? Or would that make them too watery? Thank you!
  • Dawn T Rouxbe Staff
    Dawn T
    I have not tried it but I think you are right they may become watery if frozen. Your best bet is to try it with a few (cook them from frozen) and see if you like the result. Cheers!
  • Donal M
    Donal M
    Hi to all I made these yesterday 6 patties 110 grams each looked great till went to fry them then they fell apart very disappointed as a lot of work went into the making but on the positive side the taste on what I rescued was exquisite I do like your site and I'm not being a moaner just need a bit of help and would like to make them again any tips
  • Dawn T Rouxbe Staff
    Dawn T
    Donal, there could be a few reasons why this has happened...without more details here is my feedback. Perhaps the potatoes you used were not starchy enough. Also, if the potatoes are too big when forming the patties this can cause the patties to fall apart. When cooking, if the patties start to fall apart try refrigerating them for 30 mins to an hour, the cold will help them to stay together better when frying. Another thing, when frying the patties do not touch them too much as this could also cause them to fall apart. Leave them to cook on the one side to form a nice crust and then gently flip them over. Hope this helps. Cheers!
  • Debbie L
    Debbie L
    Wondering if the link to the Mint & Coriander Chutney recipe is broken or if this recipe is no longer available?
  • Ken R Rouxbe Staff
    Ken R
    Hi Debbie - The link is live... try this: http://rouxbe.com/recipes/1889-mint-and-coriander-chutney/text

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