• For the aloo tikki

  • 500g/1¼ lb potatoes

  • 25g/1 oz corn flour

  • Salt

  • Oil for frying

  • For the filling

  • 175g/6 oz green peas

  • 30g/2oz unsalted butter

  • 1 tsp cumin seeds

  • 3 tsp coriander powder

  • 1 tsp red chilli powder

  • For the vegetable raita

  • 1 peeled seeded and diced cucumber

  • 1 seeded and diced plum tomato

  • 1 small onion diced

  • 1 cooked potato diced

  • ½ tsp roasted cumin seed

  • 1 tbsp chopped mint

  • 425ml (3/4 pint) Greek yoghurt


  • 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.

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