L3: “Aloo means potato”



Plated up just in time for my siblings to attack this batch.

Aloo’s are a really versatile vegetable and this recipe is a testament to that.

Aloo Tikki roughly translates to a small parcel of potato, in this case, it’s a deliciously soft and lightly spiced hug to cure winter blues.

While this recipe sticks to a more original approach of frying the tikkis, you can opt to bake them for a lighter version. They are also a good vegetarian option for burgers and wraps.

Served up alongside my mum’s mint chutney (recipe coming soon) in the photos below but one of the best things about Aloo Tikki is pretty much goes with any sauce. Whether you choose imli, sweet & sour or even tomato ketchup will be a nice match.

Serves 8-10 people, I managed to make around 18-20 tikkis


  • 625g white potatoes (any type can be used)
  • 1 large sized white onion
  • 1 medium sized carrot (grated)
  • 1tsp coriander powder (known as daniya)
  • 1tsp cumin powder/seeds (known as jeera)
  • 1 tsp red chilli flakes
  • 1tbsp lemon juice
  • 1 tbsp salt
  • 5 green jalapeno chilli peppers (chopped finely with seeds)
  • 1 tbsp gram flour (a type of chickpea flour, available at most Asian supermarkets)
  • 1 large egg


  1. Start by peeling your potatoes and dicing them up into small pieces. Put on to boil under a high heat, note the smaller the potatoes pieces the faster they tend to boil. Leave for around 5-10 minutes, remove once your potatoes are completely soft.
  2. Whilst the potatoes boil, you can prep the rest of your ingredients. Finely grate your carrot and dice your onion into small pieces. You may be thinking to grate the onion as well but this will make your mixture too wet and the tikki doesn’t hold together as well when cooked.
  3. Now comes the fun and stress relieving part, mash your potatoes to almost oblivion (You don’t want a paste as it’s harder for the tikki to holds its shape that way). Add in your carrot and onion and mix with your hands.
  4. The all important spices and flavour are now added, in goes salt, jeera, daniya, chilli flakes, chopped jalapeno chilli peppers, lemon juice and gram flour. Gently combine everything together with your hands and taste. At this point, you can add more salt or chilli to taste, personalise it to how your prefer.
  5. Grab a friend to help for this part, the tikkis are going to be made. So the mixture doesn’t stick to your hands, spread a little oil on your hands before you start. Scoop a small piece and roll into patties similar in size to a burger.
  6. Heat a shallow pan with some oil (I used around 1-2 tbsp). Note that too much oil will mean a fast death for you Aloo tikkis as they can’t hold their shape and fall apart. Take your aloo tikki and dip in the lightly beaten egg mixture, make sure you coat the entire tikki and then fry. It should take around 1 minute on each side. There isn’t much to cook apart from the egg so this shouldn’t take too long.
  7. Plate up hot with the condiment or sauce of your choice. Garnish with chilli flakes and coriander and finally dig in 🙂

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