Pakistani Aloo Tikki | Quick Potato Cutlets

Aloo Tikki | Crispy potato cutlets served with mint chutney and tomato ketchup.

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Pakistani Aloo Tikki | Quick Potato Cutlets

Pakistani Aloo Tikki, or Potato Cutlets, are crispy on the outside and soft and fluffy inside. These tikkis are made by combining mashed potatoes with spices and herbs, shaping them into patties, dipping them in egg wash, and frying them until golden. Serve cutlet with tomato ketchup and mint chutney for a tea-time snack.

Prep Time15

Cook Time10

Course: Appetizer, Snack

Cuisine: Pakistani

Diet: Gluten Free

Servings:

Calories: 119kcal

Author: Kushi

Equipment

Skillet

Ingredients

2 Potatoes medium-sized boiled or microwaved and mashed
Salt to taste
¼ teaspoon Turmeric powder
¼ to ½ teaspoon Garam masala powder
¼ to ½ teaspoon Chaat masala powder amchur
2 to 3 Green chilies chopped
1 teaspoon Ginger grated
1 Onion small chopped, optional
2 to 3 tablespoon Coriander leaves chopped
1 egg whisked for egg wash, check tips
Oil as needed for pan frying.

Instructions

In a bowl, add the mashed potatoes, salt, turmeric powder, garam masala powder, chaat masala powder, green chilies, ginger, onion, and coriander leaves, and mix well until everything is well combined.
2 Potatoes, Salt, ¼ teaspoon Turmeric powder, ¼ to ½ teaspoon Garam masala powder, ¼ to ½ teaspoon Chaat masala powder, 2 to 3 Green chilies, 1 teaspoon Ginger, 1 Onion, 2 to 3 tablespoon Coriander leaves
Form patties or tikkis of the desired size from the mixture and keep it aside.
Heat 1 to 2 tablespoon of oil in the pan.
Oil
Dip the patties in egg wash and place them in the pan based on the size of the pan.
1 egg
Drizzle oil if needed. When the bottom becomes golden brown and crisp, flip and cook on the other side until it becomes golden brown and crispy.
Serve hot with hot tea, tomato ketchup, and mint chutney, and enjoy.

Video

Notes

I generally peel the skin of potatoes, cut them into cubes, and microwave them for such recipes as they are quick and eliminate any moisture.
If you want this tikki vegan and eggless, skip the egg wash. The tikki will still be crispy on the outside and will be more like Indian style aloo tikki.
For the best texture, use potatoes like russet.
Adjust the spices to your taste.
Don't be in a rush. Fry on medium flame.
You can also shape the tikkis and freeze them. Use as and when needed.

Nutrition