Aloo Tikki
These crispy vegan aloo tikki are made with mashed potatoes, chickpeas, peas, fresh ginger, garlic and aromatic Indian spices. Golden and crispy on the outside, soft and flavourful in the middle, they're finished with crunchy chickpea sev and fresh coriander. Perfect as an Indian-inspired snack, starter or for making delicious aloo tikki chaat.
Servings: 12 patties
Calories:
Ingredients
- 500 g potatoes peeled and chopped
- 150 g cooked chickpeas drained and rinsed
- 100 g frozen peas
- 1 tbsp fresh ginger finely grated
- 3 garlic cloves minced
- 1 green chilli finely chopped
- 2 tbsp fresh coriander finely chopped
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp amchoor dried mango powder
- 2 tbsp chickpea flour besan
- 2 tbsp vegetable oil for shallow frying
- 30 g sev
Instructions
- Peel and chop the potatoes into evenly sized chunks. Add to a pan of boiling water and cook for approximately 15–18 minutes, or until fork-tender. Drain thoroughly and allow to steam dry for a few minutes.
- Cook the frozen peas according to the packet instructions. Drain and set aside. Roughly mash the chickpeas, leaving some texture.
- Transfer the cooked potatoes to a large mixing bowl and mash until smooth. Allow to cool slightly.
- Add the chickpeas, peas, grated ginger, garlic, green chilli and fresh coriander to the potatoes.
- Add the cumin, turmeric, ground coriander, garam masala and amchoor. Mix everything together until evenly combined. If the mixture feels too wet or difficult to shape, add the chickpea flour.
- Divide the mixture into approximately 12 equal portions. Shape into small balls and gently flatten into round patties.
- Heat the vegetable oil in a large non-stick frying pan over medium heat. Cook the patties in batches for approximately 3–4 minutes on each side, until golden and crispy. Avoid overcrowding the pan.
- Transfer to a serving plate and top with chickpea sev and fresh coriander. Serve warm with mint and coriander chutney or tamarind chutney.
Notes
Serve with - Mint and coriander chutney or tamarind chutney