Potato Cutlet | Aloo Tikki

Potato Cutlet | Aloo Tikki
Prep time
Cook time
Total time
Sandwich this Potato Cutlet (Aloo Tikki) between toast or bun with a good smear of yogurt raita, some pickled onions and tomato, and you've got yourself the ultimate Pakistani street food! This is good to have as an appetizer or a midday snack!
Serves: 12
  • 2 large potatoes
  • 1 tsp cumin seeds
  • ½ tsp red chilli powder
  • 1 tsp garam masala
  • 1½ tsp salt or to taste
  • ½ onion finely chopped
  • ½ tomato finely chopped
  • green chilli (optional)
  • 1-2 tbsp flour
  1. Quarter potatoes and boil them until fork-tender. I like to leave the skin on and peel after potatoes have boiled.They peel right off.
  2. Crush potatoes by hand to break them down but don’t mash finely.
  3. In a pan, add a a tsp of oil and add all the spices and cook for 30 seconds up to a minute on low heat. Be careful as spices have the tendency to burn very quickly.
  4. Pour this spicy infused oil into the crushed potatoes.
  5. Add salt, tomatoes onion and flour and mix until you can form small balls of potatoes.
  6. From the balls into patties and shallow fry in preheated oil. Make sure the oil is about an inch high and comes up the sides of the potato.
  7. Serve hot with raita or sandwich it between two slices of bread or bun!


  1. Hi Izza, I love your blog! My boyfriend who is Pakistani loved all the recipes I took from your site. Just a quick questions by red chili powder do you mean cayenne? Thanks!

    1. Hi Danielle, thanks for writing. So glad you’ve been trying my recipes and I hope your boyfriend finds them authentic. Typically for red chili powder, I use Kashmiri red chili (you can find those in South Asian grocery stores) but cayenne pepper would be a good substitute. Generally for Pakistani cooking, I try to always use Kashmiri red chilli but have substituted with cayenne pepper when I’m out.

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