Aloo Tikki
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Aloo Tikki

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Level

moderate

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Cooking

22 min

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Preparation

50 min

Ingredients

Servings

3
For Meat Mixture
Minced Chicken
or any meat of choice
100 g
Garlic
finely minced
1
Garam Masala
2 tsp
Chilli Powder
2 tsp
Coriander Powder
1 tsp
Salt
to taste
Pepper
to taste
For Mash Mix
Potatoes
450 g
Garlic
grated
2
Ginger
grated
1 cm
Red Onion
minced
1
Fresh Coriander
finely chopped
1 stalk
Garam Masala
1 tsp
Coriander Powder
1 tsp
Turmeric Powder
12 tsp
Chilli Powder
12 tsp
Cumin Powder
12 tsp
Corn flour
2 tbsp
Salt
to taste
1 tsp
Pepper
to taste
For Garlic-lime Yoghurt
Greek Yoghurt
140 g
Garlic
grated
1
Lime
juiced & zested
12
For Garnish
Fresh Coriander

How to cook

Prepare meat mixture

  • Heat oil in a pan over medium heat.
  • Combine the minced chicken with all the other ingredients and fry for 4–5 mins or until the minced meat is dry.
  • This will help to prevent the filling from adding more moisture to the potato mix.

Prepare potatoes

  • Add potatoes into a pot and fill with enough water to submerge them.
  • Place it over medium-high heat and bring to a boil.
  • Reduce to a simmer until potatoes are fork tender, about 10-12 mins depending on their size.
  • Once cooked, drain the potatoes and remove the skin.
  • Let the potatoes steam dry for 3 mins to remove excess moisture.
  • Add in all remaining ingredients and mash the potato well.

Start cooking

  • With lightly oiled hands, shape the mash into a circular puck shape at least 2 cm high.
  • If adding fillings, make an indent in the center of the puck and add 2 tsp of filling.
  • Fold the edges into the center to wrap the filling and pat it down to reshape it back into a puck.
  • In a non-stick pan, add enough oil to cover the base of the pan for shallow frying over medium-high heat.
  • Pan fry each side of the patty for 2 mins or until brown.
  • Flip only when the bottom edges start to turn brown.
  • Serve with garlic-lime yoghurt dip.
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