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Indian Potato Cakes (Aloo Tikki)

Name: Indian Potato Cakes (Aloo Tikki)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 600 g potates (peeled and cut into chunks); 2 tsp salt; 4 spring onions (finely chopped); 2 - 3 bird's eye chillies (finely chopped with seeds); handful fresh coriander (finely chopped); 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp ginger powder; 3 tbsp breadcrumbs (panko or regular); vegetable oil (for frying); 1/2 cup plain or greek yoghurt; juice of half lemon; 1 tbsp sugar; 1/2 tsp ground cumin; pinch of salt; Mango chutney; 1 red chilli; Zingy Green Chutney; Tamarind Chutney

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Aloo Tikki, or Indian Potato Cakes, are a crispy and flavorful street food favorite. Made with mashed potatoes, fresh herbs, and a blend of spices, these golden patties are pan-fried to perfection. They can be served as a snack, appetizer, or part of a larger meal.

Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 cakes

Course: Appetizer

Cuisine: Indian

Ingredients Equipment Method

Ingredients

For the potato cakes

600 g potates peeled and cut into chunks
2 tsp salt
4 spring onions finely chopped
2 - 3 bird's eye chillies finely chopped with seeds
handful fresh coriander finely chopped
2 tsp ground coriander
1 tsp ground cumin
1 tsp ginger powder
3 tbsp breadcrumbs panko or regular
vegetable oil for frying

For the Indian Yoghurt Sauce

1/2 cup plain or greek yoghurt
juice of half lemon
1 tbsp sugar
1/2 tsp ground cumin
pinch of salt

To garnish

Mango chutney
1 red chilli
Zingy Green Chutney
Tamarind Chutney

Equipment

Grill Temperature

Surfaces

Method

For the pancakes

Setup your Egg for a direct cook at 180°C with just the stainless steel grid.
Place the potatoes and the salt in a pan of water . Pop the pan on the Egg and bring to the boil. You want to cook the potatoes until they are soft, then drain. Transfer to a large bowl to cool down. Alternatively, you could cook the potatoes indoors!
Add the spring onion, chillies, fresh coriander, cumin and ginger powder, and the breadcrumbs to the bowl. Mash all the ingredients together until well mixed.
Divide the potatoes mixture into 12 balls. Press and flatten each one.
Heat a cast-iron skillet on your Egg and when hot, add some oil and add 4 potato cakes to the pan. You'll need to cook them in batches. They will take about 3 minutes each side, you're looking for them to be golden brown and crisp.
Take them out of the pan and make another batch.
They are best served hot. We tried them with some mango chutney on the side.
Otherwise, you could serve with some vegetable masala or alternative indian chutneys.

For the yoghurt sauce

Place all the ingredients in a small bowl and whisk together.
You may need to add a touch of water to thin the sauce so the consistency is thin enough to drizzle.
Taste and add more lemon, sugar or salt to achieve a cool, sweet and citrusy as necessary.
To garnish, sprinkle with a pinch of ground cumin.

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