Aloo Tikki (Potato Cutlets)
Published June 14, 2024
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 to 16 tikkis or cutlets
- 4medium russet potatoes
- 1medium yellow onion, finely chopped
- 1½teaspoons Kashmiri red chile powder
- 1½teaspoons cumin seeds
- 1½teaspoons garam masala
- 1teaspoon chaat masala (optional)
- 2tablespoons chopped cilantro leaves and tender stems
- 1½teaspoons salt
- 5Thai green chiles, chopped (see Tip)
- ¾cup bread crumbs
- ½cup vegetable oil, for coating hands and brushing cutlets
- Mint or mango chutney, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)
157 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 3 grams protein; 235 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 450 degrees. To a large pot, add potatoes and enough water to submerge them by two inches. Boil on high until the potatoes are tender but still whole (not mushy or falling apart), and a fork stuck in the potatoes meets with minimal resistance, 20 to 30 minutes. Drain and run the potatoes under cold water until they are cool enough to handle, 30 seconds to 1 minute. Use your hands or a peeler to remove potato skins. Discard peelings and transfer potatoes to a large bowl.
- Step 2
Add onion, chile powder, cumin, garam masala, chaat masala (if using), cilantro, salt, green chiles and 2 tablespoons of bread crumbs to potatoes. Roughly crush and mix all the ingredients together with a potato masher, fork or by hand for a coarsely textured potato mixture. The consistency should be chunky and lumpy.
- Step 3
Lightly coat hands with water or oil to prevent the potato mixture from sticking while forming into cutlets. Form tikkis by hand into disks about 3 inches in diameter and ½ inch thick. (Using a 2-ounce ice cream scoop or ⅓ dry measuring cup may help portion and form the cutlets.) Place them in a single layer in a sheet pan.
- Step 4
Brush both sides of the cutlets with oil and generously sprinkle with bread crumbs to form a coating (not all the bread crumbs will make it onto the cutlets). Bake for 15 minutes, very carefully flipping halfway through using a flexible spatula and reshaping slightly as necessary. Remove from the oven when coating is golden brown and crisp. Rest in sheet pan for 5 to 7 minutes or until cutlets are firm. Serve with mint or mango chutney (see Tip).
Tips
- To avoid having the seeds of these tiny, potent chiles touch your fingers or a cutting board, hold by the stem directly over the bowl and use kitchen shears to snip the chiles into the potato mixture.
- Make ahead and freeze cutlets after step 4 for up to 3 months. To serve from frozen, fry them directly from the freezer in a small amount of oil or coat with oil and breadcrumbs and bake for 30 minutes at 450 degrees, flipping halfway through.
Private Notes
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Cooking Notes
Chef Jawn
Could these be made in an air fryer? If so, what would be good time and temperature settings?
Ph64n
I made them as per the recipe, and I think they are great. I don't have the green sauce one of our local Indian restaurants uses, but would love to know what goes into it. I do have a question on the freezing for later process. Do y'all mean to make ahead and freeze after Step 3?, or do you really mean to cook them once (through Step 4), freeze them, and then cook them completely again?
ScrarchCook
My Norwegian grandmother made “lefse” or potato pancakes with leftover mashed potatoes or from scratch. Her recipe includes flour and eggs as a binder. I remember grated onions also added. S&P really only seasoning. Her pancakes were about the size of an English muffin. Sautéed in bacon drippings from that coffee can on the stove. Great with butter/syrup.
Eve
My patties always fall apart. Any tips?
ShelleyW
I have made a lot of Indian food and NYT recipes. I wasn’t thrilled with this recipe. I cooked half using less spices — wasn’t happy with half of those so I used eggs per many recipes on line. I cooked the rest using eggs in the recipe. I think I would pass on this one.
Grandma Cate
Sixty to seventy years ago my mother made potato patties all the time to use up leftover mashed potato. She'd coat the patties in a bit of flour and fry them in bacon fat. The South Asian seasonings here look wonderfully nuanced, but they are also entirely optional, or to be varied as your own creativity suggests. One caution: if the mashed potatoes have been thinned with milk, the patties will be more apt to fall apart. This recipe will provide a more versatile, firmer patty.
Chef Jawn
Could these be made in an air fryer? If so, what would be good time and temperature settings?
JB
Probably 450 deg for about 15 minutes.
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