These humble Indian potato patties are made with mashed potatoes, herbs and simple spices. But it is totally up to you, to weave in more ingredients in this recipe like green peas, mixed vegetables or even stuff the potato cakes.
These potato patties have a crispy layer on the outside and soft texture on the inside. They are known as Aloo Tikki and are served as street food in the North of India!
Prep time - 15 min
Cook time - 15 min
Total time - 30 min
Yield - 15 packets
Ingredients
Dough
3/4 teaspoon salt
2 1/4 cups flour
6 tablespoons butter
9 tablespoons water
1/4 tsp cumin seeds
Patty mixture
1 1/2 pounds potatoes, peeled and cut into chunks
1 cup of corn and carrots, finely chopped
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon finely chopped garlic
1 1/2 teaspoons finely chopped fresh ginger
1/2 chili, minced
1/2 teaspoon all spice
1/2 teaspoon turmeric
1 teaspoon red chili powder
1 1/2 teaspoons salt
1/2 lemon, juiced
2 tablespoons chopped fresh coriander leaves
2 tbsp cornflour
Vegetable oil, for frying
Instructions
To make the dough: Mix the salt, cumin and flour in a medium bowl, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
To make the filling: Boil the potatoes until tender. Drain and set aside.
If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chili and cook for 2 minutes. Add the all spice, turmeric, chili powder, and salt and cook 2 minutes more.
In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, corn, lemon juice, corn flour and chopped coriander. Mix well.
To assemble the packets: Divide the dough into equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle into multiple strips.
Brush each strip with a little water. Make a generous ball of the filling and shape it into a rectangular box, place it on one of the strips. Wrap the strip along the potato patty and press the edges together to make a tight seal. Place the 1 strip wrapped patty over the other strip in a perpendicular manner. Wrap the patty once again and press the edges together to make a tight seal. Ensure you have the strip wrapped entirely around your patty in a cross shape. You can cut the ends of the strip using a scissor. Place the patty on a tray until ready to fry. Repeat with the remaining dough and patty mixture.
8. Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several patty at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve them hot.
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