Potatoes are a very staple ingredient in Indian cuisine. Many of our curries have potatoes in them, for both vegetarian and non-veg items.
But have you ever had a sandwich or appetizer where the star of the dish is the potato? This is where Aloo Tikki Patties come in. Aloo means “potato.”
Aloo Tikki Patties (Spiced Potato Patties) are spiced potato burgers or potato patties made with roughly mashed potatoes, fenugreek and many spices. The patties are then rolled into a flour batter and breadcrumbs and deep-fried till golden brown and crispy.
The result is a truly flavorful veggie burger or veggie patty that is so versatile in many Indian dishes. For example, you can eat these Aloo Tikki patties as a burger substitute and add your own condiments and toppings on it. (I highly recommend adding some mint, yogurt and garlic chutneys on your sandwich.) OR, you can top your aloo patty with some chickpea (chole) curry, crunchy gram noodles, diced onions, and some of your fave Indian chutney’s on top – making a really delicious and hearty appetizer or snack!
But, one of the simplest and still satisfying ways to eat Aloo Tikki Patties is just eating them alone with some tomato chutney or ketchup. They are absolutely perfect with or without sides and a true crowd pleaser at any table!
Aloo Tikki Patties (Spiced Potato Patties)
Servings: 8 patties
- For Patties:
- 1.5lbs of potatoes, (Cleaned, boiled and skin peeled) ~ 5 to 6 large potatoes
- ¼ cup fresh chopped coriander
- 2 tsp. ginger paste or grated ginger
- 2 tsp. garlic paste or minced garlic
- ½ cup of sweet peas (cooked)
- 1 or 2 green chilies, finely chopped or grated (remove seeds for less heat)
- 2.5 tsp. coriander powder
- 2.5 tsp. cumin powder
- 1 tsp. chili powder (add to taste)
- 1 tsp. turmeric powder
- 1 tsp. garam masala
- 1.5 tsp. salt (add to taste)
- Juice of 1 lemon
- 2 Tbsp. dried fenugreek leaves, crushed
- 4 Tbsp. gram flour or all-purpose flour
- 2-3 Tbsp. vegetable oil for shaping the patties
- 2 cups of unflavored breadcrumbs
- 1.5 to 2 quarts of oil for frying
- Sliced Lemon wedges for serving
- For Batter:
- 6 Tbsp. all-purpose flour
- 4 Tbsp. corn flour
- ½ tsp. pepper, crushed
- ½ tsp. salt
- ½ cup water
- In a large mixing bowl, add boiled potatoes and peas. Mash together till smooth and only with small chunks/pieces in it.
- Add in coriander, ginger, garlic, green chilies, coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, salt, lemon juice and dried fenugreek leaves. Mix all ingredients into the mashed potato-pea mixture. Use fork or hand to mix everything together till fully incorporated. (At this point, taste test and add more salt or spices, if needed.)
- Add in the flour and fold into the potato mixture once again till a soft dough-like consistency result. (A few potato and pea chunks is fine.)
- In a small bowl, mix all ingredients for the batter till smooth and liquid. Make sure no lumps are left in the batter. Set aside.
- In a large shallow pan or Dutch oven, add oil and heat to 350F.
- With extra 2-3 Tbsp. oil, lightly grease your hands and take out a large golf-ball size amount of potato mixture and shape into small burger like patties. Use both hands to make an even and round shaped patty 3-inch diameter and about ½ inch thick. Place each patty on a lightly oiled tray or plate so they do not stick when ready to fry.
- Roll in flour paste to get a light coating (Remove any excess batter) then into breadcrumbs.
- Once oil is hot, place 2-3 patties in oil and fry 3-4 minutes on each side or until golden brown in color. Stir occasionally to avoid any sticking to the bottom of the frying pan.
- Once cooked, remove from heat and place on napkin/parchment-covered plate or tray to drain any excess oil.
- Repeat cooking steps (Step 6 and Step 7) with remaining aloo patties till all are cooked.
- Transfer to serving platter and eat hot with lemon wedges and your favorite chutneys.
NOTE: May also be eaten as a “chaat” dish or with chole (chickpea curry).
For an idea on what the spices in this recipe look like, check out INDIAN SPICES on the homepage for more information.
And if you like this recipe, feel free to comment below or share your pics of this recipe on IG at @cmspiceculture.