Aloo Tikki


  • Boiled aloo (potatoes)-3 large
  • Salt or as per taste-1 tsp
  • Ground black pepper-1/4th tsp
for the filling:
  • Matar (green peas) cooked or frozen peas defrosted- 2/3rd cup
  • Scrapped and minced ginger- 1/2 tbsp
  • Garam masala- 1/4th tsp
  • Salt or to taste -1/4th tsp
  • Red chili powder to taste (optional)
  • Coarsely ground dry-roasted cumin seeds- 1tsp
  • Oil for pan-frying.


  • Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
  • Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
  • Divide it into 10 equal portions.
  • Now wash and dry your hands and rub them with little oil.
  • Take each portion of potato mixture and make a ball. Now
  • Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
  • Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
  • Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
  • Serve aloo tikki hot with chutney and stirred curd.

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