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 minutesminutes
Cook Time 4 minutesminutes
Total Time 29 minutesminutes
Servings 12cutlets
Ingredients
2large potatoes
1teaspooncumin seeds
½teaspoonred chilli powder
1teaspoongaram masala
1 ½teaspoonsalt or to taste
½onion finely chopped
½ tomato finely chopped
green chillioptional
1-2tablespoonflour
Instructions
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 teaspoon 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!