Crispy Stuffed Aloo Tikki Recipe
Prep Time:
39 minutes
Cook Time:
38 minutes
Servings:
6 Servings
Ingredients
  • 1 ¼ pounds medium russet potatoes, unpeeled
  • ½ teaspoon ground cayenne
  • 1 teaspoon finely chopped green chile
  • ½ teaspoon garam masala
  • ½ teaspoon ground coriander
  • 1 tablespoon grated ginger
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped cilantro
  • ¾ teaspoon salt
  • ¼ cup breadcrumbs
  • 1 tablespoon cornstarch
  • 1 cup frozen peas
  • ¼ teaspoon ground cayenne
  • 1 teaspoon finely chopped green chile
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1 tablespoon grated ginger
  • ½ teaspoon lemon juice
  • 2 tablespoons finely chopped cilantro
  • ¼ teaspoon salt
  • Oil for frying
Directions
  1. Place the potatoes in a medium pot and cover them with about 1 inch of water.
  2. Bring the water to a gentle boil and let the potatoes cook for 15-20 minutes until fork tender.
  3. When the potatoes are finished, drain them and place them on a dish or cooling rack. Let them cool until they can be easily handled.
  4. While the potatoes are cooling, make the pea stuffing. Bring a small pot of water to a boil, add the peas, and boil for 2-4 minutes until tender.
  5. Drain the peas, place them in a medium bowl, and roughly mash them with a fork.
  6. Add the pea stuffing ingredients -- cayenne, green chile, coriander, cumin, ginger, lemon juice, cilantro, and salt -- and mix well. Taste and adjust for salt or other seasonings. Set aside.
  7. Peel the potatoes with a paring knife.
  8. Place the potatoes in a mixing bowl and mash them with a fork or potato masher until smooth. Set aside to cool completely, about 15 minutes.
  9. Add the potato mixture ingredients -- cayenne, green chili, garam masala, coriander, ginger, lemon juice, cilantro, salt, breadcrumbs, and cornstarch -- and mix well. Taste and adjust for salt or other seasonings. The dough shouldn't be too dry or too sticky.
  10. Shape the potato mixture into 6 balls of equal size. The dough may crack, especially if it is too dry. You can repair the cracks by pressing the dough back together, moistening the area with a very small amount of water if needed.
  11. Shape each ball into a cup shape with a depressed center.
  12. Spoon about 2 tablespoons of filling into each potato cup.
  13. Push the sides of the potato cups up to cover the stuffing and seal the tops.
  14. Gently roll the potato balls to smooth them out and then flatten them into patties.
  15. Heat a shallow layer of frying oil in a frying pan until hot.
  16. Place the patties in the oil in batches and fry, undisturbed, for 4-5 minutes until the underside is golden and crispy.
  17. Flip the patties and fry for an additional 4-5 minutes until the other side is golden and crispy. Remove from the heat and place on paper towels to absorb extra moisture.
  18. Serve immediately with chutney, if desired.