Aloo Tikki

  • 3 large boiled aloo (potatoes)
  • 1 tsp salt or as per taste
  • 1/4th tsp ground black pepper 
For Stuffing:
  • 2/3rd cup matar (green peas) cooked or frozen peas defrosted
  • 1/2 tbsp scrapped and minced ginger
  • 1/4th tsp garam masala
  • 1/4th tsp salt or to taste
  • Red chili powder to taste (optional)
  • 1tsp coarsely ground dry-roasted cumin seeds
  • Oil for pan-frying. 


  • Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside. 
  • Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed. 
  • Divide it into 10 equal portions. 
  • Now wash and dry your hands and rub them with little oil. 
  • Take each portion of potato mixture and make a ball. Now 
  • Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out. 
  • Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces. 
  • Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat. 
  • Serve aloo tikki hot with chutney and stirred curd. 

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

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