Main content

Aloo tikki with raita


  • For the aloo tikki

  • For the filling

  • For the vegetable raita


  • For the vegetable raita:

  • 1.

    Combine all ingredients and season to taste.

  • For the aloo tikki:

  • 1.

    Boil the potatoes (make sure they're not too soft), allow them to cool, then peel and grate them. Add the corn flour and a little salt, mix well.

  • 2.

    Divide into 12 equal portions and make balls.

  • For the filling:

  • 1.

    Boil peas until cooked, drain.

  • 2.

    Heat butter in pan, add cumin and sauté over medium heat until it begins to crackle. Add peas and stir for a minute.

  • 3.

    Add the remaining ingredients and stir for a further minute. Mash the peas.

  • 4.

    Flatten each ball of potato between the palms, place a little of the filling in the middle, make the balls again and flatten into ¾ inch thick patties.

  • 5.

    Heat butter in a non-stick pan and shallow fry the tikki over medium heat until golden brown and crisp on both sides. Remove and keep warm.

  • 6.

    Serve with vegetable raita.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Aloo tikki with raita.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings