Tasty Vegetarian bites – Aloo Tikka’s


Aloo tikka’s are a favourite throughout India and are commonly eaten as a street food or late afternoon snack.  I think they work well as a starter in the context of modern dining or a side dish…  The Aloo tikka’s in my picture contain gardens peas as a variation on the theme or you could also add cooked chickpeas.


200g king Edwards or maris piper potatoes, peeled and quartered

2 strands spring onions – finely chopped

½ tsp salt or to taste – definitely add whilst the potatoes are boiling

1 tsp roasted cumin seeds

¼ tsp turmeric

½ tsp green chillies – finely chopped

1 tsp finely chopped ginger

2 tsp toasted sesame seeds

½ tsp chaat masala (optional)

1 tbsp lemon juice

A generous handful of chopped fresh coriander

30g garden peas – optional

5 tbsp panko or normal breadcrumbs to coat before frying

2 tbsp oil to fry

Cooking Instructions:

  1. Boil the potatoes in salted water until cooked, drain.  When cooled enough to handle peel and grate (not mash – the texture becomes too sloppy) then place in a bowl.
  2. Add the spices, ginger fresh chillies, lemon juice and herbs including the spring onions, mix well and season to taste.
  3. Divide the filling into equal sizes portions and shape into cookie sized discs, around 4 cm diameters by 1cm thick.  Dust a little breadcrumb over them and place them on a tray in the fridge for about 30 minutes to set and firm up.
  4. When you’re ready to cook them, heat a few tbsp of oil in a non stick pan and when the oil is warm place in them.  Fry on a medium heat for about 5-8 minutes on each side until they are crisp and golden.
  5. Serve with a chilli and mango dressing or hot and spicy tomato chutney.

Cooks Tip 1:  You could try adding some cooked chickpeas to the filling to add texture and sweetness as an alternative to the peas.  Just mash them up a little before adding! 


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