Aloo tikki with chutney

For lunch on Sunday, D and I made aloo tikki, i.e., Indian fried potato patties.


  • six medium-large potatoes
  • one medium onion, chopped fairly small
  • 3-4 cloves garlic, minced or crushed
  • 2 tablespoons ginger, minced
  • 1 cup frozen peas
  • a handful of cilantro, chopped
  • 1/2 teaspoon mustard seed
  • turmeric, salt, red pepper

We cook the potatoes in the microwave until they are soft (about 20 minutes for us).  Then we peel the potatoes and mix everything together in a big bowl by hand.

Once everything is mixed, take a ball of the potato mix (say an inch and a half in diameter, or whatever) and press into a patty form, then pat in breadcrumbs.  Pan-fry the patties with plenty of oil over medium-high heat in a big skillet.  Serve hot.

In the past, I’ve had trouble with some of the tikki falling apart in the pan.  We did a few things differently this time and I didn’t have this problem: I used less oil at the beginning but added it more often as it got soaked up, I used a little higher heat than before, I used the wonderful cast-iron skillet my parents gave me, and D was responsible for pressing the tikkis into patties instead of me.  Perhaps only the last of these is really relevant.

The tikkis are good but not very exciting on their own, so serve them with your favorite chutneys.  We used ketchup and a fresh cilantro chutney.  To make the cilantro chutney, just blend cilantro, a hot pepper, juice from one lemon, a couple cloves of garlic, and a small onion.

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One Response to Aloo tikki with chutney

  1. David Lewis says:

    That cast iron skillet has been to graduate school in Ann Arbor, law school in New York, and fed you a lot of stuff when you were little, so it is well equipped to do this while you are at MIT.

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