Vegan Masala Recipe
Aloo tikki
Aloo tikki are spiced potato patties that are crisp on the outside and tender within. They pair wonderfully with seasoned chickpeas, offering a delightful contrast in texture and warmth.
From the kitchen
What to expect
Aloo tikki bring memories of warmth and gatherings, where each bite takes you deeper into cherished flavors of home cooking.
Serving idea
Best served simply
Serve these crispy tikki with a side of tangy chutney and fresh salad for a complete meal.
Cook the recipe
Method
- 1
Place the 600g potatoes in a saucepan of water, add ½ tsp salt, and bring to a boil. Boil until soft, then drain and let cool in a large bowl. Once cooled, add 4 spring onions, 2–3 chillies, handful of coriander, 2 tsp ground coriander, 1 tsp crushed cumin seeds, 1 tsp ginger powder, and 3 tbsp breadcrumbs. Mash together until well combined. Divide into 12 equal portions, flattening each into a patty.
- 2
In a saucepan, heat 4 tsp sunflower oil over medium heat. Add 1 tsp cumin seeds; as they begin to sizzle, add 2 tsp grated ginger. Cook for 1 minute, then stir in 1 tsp red chilli powder, ½ tsp turmeric, 1 tsp salt, 2 tsp ground coriander, 5 tsp tomato purée, and 100ml water. Mix well before adding the 300g chickpeas. Simmer for 4–5 minutes, stirring occasionally to prevent sticking.
- 3
Heat 2 tsp sunflower oil in a frying pan over medium heat. Cook the aloo tikki in batches, about 3 minutes on each side, until golden brown and crisp. Serve hot alongside the chickpeas and your choice of tomato ketchup or tamarind chutney.
Gather everything first
Ingredients
- •600g/1lb 5oz potatoes, peeled and cut into chunks
- •1½ tsp salt, divided
- •4 spring onions, white and green parts finely chopped
- •2–3 small chillies (bird’s eye or similar), finely chopped, seeds in
- •handful fresh coriander, finely chopped
- •2 tsp ground coriander, divided
- •1 tsp cumin seeds, toasted and crushed
- •1 tsp ginger powder
- •3 tbsp panko breadcrumbs or any other breadcrumbs
- •2 tsp sunflower oil (for frying)
- •4 tsp sunflower oil (for chickpeas)
- •1 tsp cumin seeds (for chickpeas)
- •2 tsp finely grated fresh root ginger
- •1 tsp red chilli powder
- •½ tsp ground turmeric
- •5 tsp tomato purée
- •300g/10½oz tinned chickpeas, drained and rinsed
- •handful fresh coriander (for garnish)
- •tomato ketchup or tamarind chutney, to serve (optional)
A few useful notes
Notes
- •The texture of the aloo tikki should be crisp on the outside and soft within. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a hot pan to retain crispness.
- •The chickpea sauce can be made in advance and reheated, adding a little water if needed to maintain the desired consistency.
- •For a variation, consider adding some boiled peas or vegan cheese into the potato mixture before shaping into patties.
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