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Clay's Aloo Tikki

Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Appetizer, Lunch
Cuisine Indian


  • 3 Medium Sized Potatoes
  • 2 tbsp Rapeseed Oil
  • 1 tbsp Ginger
  • 1 cup Peas
  • 1 tbsp Coriander Powder
  • 1 tsp Garam Masala
  • 1 tsp Salt
  • 1 tsp Deggi Mirch or Chat Masala (optional)
  • ½ tsp Tumeric
  • 2 tbsp Breadcrumbs
  • Cornflour (to dust)


  • Peel your potatoes and run them under cold water for a few minutes and then pat dry. This takes some of the starch out of the potatoes. Next, boil them (with a little salt) until they become soft enough to mash. When you mash them don’t add any milk or butter, as you don’t want the mash to be too smooth.
  • Add the Oil, Ginger and Peas to a pan and saute for around 4-5 minutes. I used frozen peas so blanched them first (basically put them in a bowl and poured hot water over them and let them soak for 2-3 minutes).
  • Next, add the potatoes to the pan together with the remaining spices and mix well. Cook for a further 3-4 minutes.
    Aloo Tikki Ingredients
  • The next step is to add and combine the breadcrumbs and cook for a further couple of minutes. Remove from the heat and allow to cool a little.
  • Once your Aloo Tikki mixture has cooled a little shape into round patties. I got four good-sized ones out of there mixture. Depending on how big you make these you may get more (or less). Dust them with Cornflour, and at this stage, you could allow them to cool and then put them in the fridge for later, or move on to cooking them.
  • I would recommend doing these in a Cast-iron pan, with a glug of oil for 4-5 minutes each side. I will be trying these again on the grill so this may get updated moving forward. Once you get a nice golden brown colour on each side remove from the pan and enjoy. I just had these with some yoghurt but would go well with mango chutney or something like the Spiced Pineapple and Nigella Seed Chutney from The Smokey Carter.
Keyword Vegan, Vegan Burger