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Spicy Aloo Tikki Patties with Coriander Dip

Elina James
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizers
Cuisine Indian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For Aloo Tikki Patties:
  • 4 medium potatoes, boiled and mashed
  • 1/2 cup green peas (optional, boiled)
  • 1 small onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 2 tablespoons fresh coriander leaves, chopped
  • Salt, to taste
  • 2–3 tablespoons cornstarch or breadcrumbs (for binding)
  • 3–4 tablespoons oil, for shallow frying
  • For Coriander Dip:
  • 1 cup fresh coriander leaves
  • 1/4 cup mint leaves
  • 1 small green chili
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cumin powder
  • Salt, to taste
  • 2–3 tablespoons water, to adjust consistency

Instructions
 

  • Step 1: Prepare the Potato Mixture : Boil potatoes until tender, peel, and mash them in a large bowl. Add boiled peas, chopped onions, green chilies, ginger paste, garam masala, cumin, coriander powder, red chili powder, salt, and chopped coriander. Mix well. Add cornstarch or breadcrumbs if needed to help bind the mixture.
  • Step 2: Shape the Tikkis : Divide the mixture into 6–8 equal portions. Roll each portion into a ball, then flatten gently to form round patties about 1/2 inch thick.
  • Step 3: Cook the Tikkis : Heat oil in a non-stick skillet over medium heat. Shallow fry the patties for 3–4 minutes per side until golden brown and crisp. Remove and drain on paper towels to remove excess oil.
  • Step 4: Prepare Coriander Dip : In a blender, combine coriander leaves, mint leaves, green chili, lemon juice, cumin powder, salt, and water. Blend to a smooth, pourable consistency. Adjust water as needed.