Aloo Tikki

Potato Cutlets (Aloo Tikki)

There are several variation for this appetizer. This is what my family prefers.


  • 4 large potatoes boiled
  • 2 tsp. turmeric powder^
  • 4 cloves garlic diced
  • 1 Tbsp. red chilie powder^
  • 1 large red onion diced
  • 2 tsp. roasted cumin powder^
  • 2 tsp. roasted coriander powder^
  • 2 tsp. garam masala
  • 2 Tbsp. fresh chopped coriander
  • Bread crumbs to coat the cutlets
  • Olive oil as needed for roasting
  • Salt to taste

  • Method:

Coarsely shred the boiled potatoes. Add the rest of the ingredients except for the oil and bread crumbs. Mix and roll the potato mixture to that of a medium-sized lime. Flatten it out to a circle. Coat on both sides with bread crumbs.

Take a non-stick pan. After it warms, pour a few tsps. of oil. Place a couple of the breaded tikkis. Roast on both sides. Serve with fresh red onions and coriander, mint chutney or ketchup.

^ Please contact me for help with any of these ingredients or utensils.

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