Aloo Tikki with Amchur, Fennel and Cumin
Lalkila Kitchen · Lalkila · Vegetarian · Plant based · Snacks · North Indian cooking · Pan cooking
Cooled potato mash becomes crisp, unstuffed tikkis with cornstarch binding and a fragrant spice mixture.
Ingredients
- 4 medium potatoes
- Water for boiling
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground fennel
- ½ teaspoon chilli powder
- 1 teaspoon amchur
- ¼ teaspoon dried ginger
- ½ teaspoon chaat masala
- 2–3 tablespoons cornstarch
- 2–3 tablespoons oil for frying
- Salt to taste
Method
- Boil potatoes until tender. Drain, peel while warm and mash; cool completely.
- Mix in spices, salt and 2 tablespoons cornstarch. Add the remaining starch only if needed to bind.
- Form firm, flattened patties.
- Heat oil in a shallow frying pan. Cook in uncrowded batches, turning once the underside is golden and firm. Brown both sides and serve hot.
Cooking notes
Drain mash thoroughly. Let a crust form before turning. Chickpea curry and chaat assembly are separate.
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Source and adaptation
Adapted from Dassana Amit’s aloo tikki component in Aloo Tikki Chole, Dassana’s Veg Recipes. Original recipe.
Standalone tikki adaptation; chole and chaat toppings omitted.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.