- 2 large potatoes (450g) boiled and peeled
- 2 bread slices, crumbed
- 1 tablespoon cornflour
- 1 teaspoon ground cumin
- 1/2 teaspoon chat masala/amchur (dried mango powder)
- 1/2 teaspoon red chilli powder (optional)
- 1 teaspoon grated ginger
- 1/2 long green cayenne chilli, deseeded and finely chopped
- 1/4 cup fresh coriander leaves, chopped
- 1/2 teaspoon sea salt flakes or to taste
- plain flour, to dust
- oil, for pan frying
- Place boiled potato in a large bowl. Mash with a potato masher until quite smooth.
- Add fresh breadcrumbs, cornflour, cumin, chat masala, red chilli powder (if using), ginger, green chilli, coriander and salt. Using your hand, mash and mix well until thoroughly combined and a soft dough is formed.
- With clean hands, take about half a cup of mixture in your palm. Shape into a round ball and then flatten to form a half-inch thick disc or patty. Place on a plate lined with baking paper. Repeat with the remaining mixture.
- Heat oil in a medium shallow frying pan on medium heat. Ensure that the oil covers the base of the pan (You will need about 1.5 tablespoons for a small-medium frying pan).
- Scoop a couple of tablespoons of plain flour in a small shallow bowl.
- Dust each potato patty on either side with the plain flour and place in the hot pan. Cook on medium-low heat for approximately 6-7 minutes on each side. If it starts to brown too quickly, reduce the heat and continue cooking. Repeat with all the aloo tikkis.
- When cooked through and golden on both sides, remove aloo tikkis to a plate and serve hot with green chutney or ketchup.
Make It Gluten Free – Use gluten-free bread slices.
It is important to cook the patties on low-medium heat, adjusting the heat frequently to avoid burning. The longer cooking time on a lower heat ensures a patty that is perfectly cooked, crispy and golden on the outside. When the patty is hot, it will be soft. When it cools, it will become tougher and easier to hold.
Aloo tikkis can be cooked and stored in the fridge for up to 3 days. They can be quickly reheated in the microwave or airfryer. The aloo tikki mixture can also be prepared in advance and stored in the fridge for up to 2 days.