Potato Cutlet | Aloo Tikki
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!
Servings: 12 cutlets
- 2 large potatoes
- 1 tsp cumin seeds
- ½ tsp red chilli powder
- 1 tsp garam masala
- 1 1/2 tsp salt or to taste
- ½ onion finely chopped
- ½ to mato finely chopped
- green chilli optional
- 1-2 tbsp flour
- 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.
- Crush potatoes by hand to break them down but don’t mash finely.
- 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.
- Pour this spicy infused oil into the crushed potatoes.
- Add salt, tomatoes onion and flour and mix until you can form small balls of potatoes.
- 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.
- Serve hot with raita or sandwich it between two slices of bread or bun!
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!
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.