Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Tempting Tikkis ~ Alu Tikki (Potato Cutlets)

Alu Tikki with a slice of Tomato, Lettuce and Tomato Ketchup
Alu Tikki with a slice of Tomato, Lettuce and Tomato Ketchup

Dainty, miniature alu tikkis (Potato Cutlets) from India are a delicious and decent snack. Flavorful golden crust on alu tikkis make them irresistible to children as well as adults. The following recipe is kid friendly and can be put together in a short time.

(For eight to ten alu tikkis)

3 big Russet potatoes, scrubbed
1 tablespoon lemon or lime juice
½ teaspoon each – salt and garam masala powder
¼ teaspoon each – red chilli powder and turmeric
Ghee – 2 tablespoons or as needed


1. Place unpeeled potatoes in a pressure cooker or large pan of water. Bring to a boil and cook until the potatoes are tender. Drain. Peel as soon as possible, while potatoes are still hot but cool enough to handle. In a big vessel, mash the potatoes to smooth, without any lumps.

2. Sprinkle lemon/lime juice on mashed potatoes. Also add turmeric, salt, garam masala and red chilli powder. Combine thoroughly using a big spoon.

3. Divide the spicy mashed potatoes into lemon-sized equal rounds. Press and shape each portion into a round patty, about your palm size. Keep them side by side on a plate ready to cook.

4. Place a wide, flat skillet on stovetop. Keep the heat medium and season the skillet with ghee. When the skillet is hot, place potato tikkis side by side with gap between them for uniform browning. Cook each side for about 2 to 4 minutes on medium heat until a golden-brown crust forms on top. Remove and repeat the steps to cook remaining alu tikkis.

5. Serve with ketchup or sweet tamarind chutney. Using bread rolls or mini pita bread/naan and with some tomato slices and lettuce, you can also prepare alu tikki burger or an open faced alu tikki sandwich.

Open Faced Alu Tikki Sandwich with Mini Pita Bread and a Glass of Orange Juice ~ Our Midday Snack

Posted by Indira©Copyrighted in Potato (Tuesday March 13, 2007 at 9:54 am- permalink)
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