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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!
Course lunch
Cuisine Indian
Keyword potato cutlet
Prep Time 25 minutes
Cook Time 4 minutes
Total Time 29 minutes
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!