Aloo Tikki
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Aloo Tikki

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Level

moderate
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Cooking

22 min
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Preparation

50 min
Ingredients
Servings
3
FOR MEAT MIXTURE
Minced Chicken (or any meat of choice)100 g
Garlic Clove1
Garam Masala2 tsp
Chilli Powder2 tsp
Coriander Powder1 tsp
Salt & pepper
FOR MASH MIX
Potatoes450 g
Garlic Cloves2
Ginger, grated1 cm
Red Onion, minced1
Fresh Coriander1 stalk
Garam Masala1 tsp
Coriander Powder1 tsp
Turmeric Powder12 tsp
Chilli Powder12 tsp
Cumin Powder12 tsp
Salt & pepper1 tsp
Corn flour2 tbsp
FOR GARLIC-LIME YOGHURT
Greek Yoghurt140 g
Garlic Clove1
Lime12
FOR GARNISH
Fresh Coriander
How to cook
Step 1
  • Minced Meat Mix: Heat 2 tbsp of oil in a pan over med heat. Combine the minced chicken with all the other ingredients and fry for 4 – 5 mins or until the minced meat is dry. This will help to prevent the filling from adding more moisture to the potato mix.
Step 2
  • Add your potatoes into a pot and fill with enough water to submerge them. Place it over medium-high heat and bring to a boil. Reduce to a simmer until potatoes are fork tender, about 10 – 12mins depending on their size.
Step 3
  • Once cooked, drain the potatoes and remove the skin. Let the potatoes steam dry for 3 mins to remove excess moisture. Add in all remaining ingredients and mash the potato well.
Step 4
  • With lightly oiled hands, shape the mash into a circular puck shape at least 2 cm high. If adding fillings, make an indent in the center of the puck and add 2 tsp of filling. Fold the edges into the center to wrap the filling and pat it down to reshape it back into a puck.
Step 5
  • In a non-stick pan, add enough oil to cover the base of the pan for shallow frying over medium-high heat. Pan fry each side of the patty for 2 mins or until brown. Flip only when the bottom edges start to turn brown. Serve with garlic-lime yoghurt dip.
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