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!