Aloo tikki (potato cutlet)


I would like to continue with the Vegetarian Week! It is lovely to explore different vegetarian delicacies. I would like to share the recipe of aloo tikki! It is an Indian snack and tastes great with a cup of tea or coffee, especially on a rainy day!! It is an easy recipe and can be made with the least possible ingredients.

  • Cuisine: Indian
  • Servings: 10 cutlets
  • Preparation time: 30 minutes
  • Cooking time: 15 minutes


  • Potatoes, boiled 3 large
  • Semolina 3 tablespoons
  • Coriander leaves, finely chopped 2 tablespoons
  • Oil 4 tablespoons
  • Turmeric 1 teaspoon
  • Cumin powder 1 tablespoon
  • Coriander powder 1 tablespoon
  • Paprika 1 teaspoon
  • Salt to taste

For the dip:

  • Yogurt 6 tablespoons
  • Cumin 1/2 teaspoon
  • Paprika 1/2 teaspoon
  • Salt to taste

For coating (Optional):

Semolina 2 tablespoons- for a crispy coating on the cutlets (as in picture 1) but the cutlets can also be made without the coating (as in picture 2)


1. Boil the potatoes until they are tender. Wash them in cold water and peel the skin. Mash the potatoes well and mix coriander leaves to it.

2. Add semolina, turmeric, cumin powder, coriander powder, paprika and salt to taste. Mix all the ingredients well.

3. Divide the potato mix into 10 equal parts and roll them into small balls. Flatten them gently, make patties and keep them aside.

4. Put 2 tablespoons of semolina on a plate and coat the patties with it.

5. Heat 1 tablespoon oil in a pan and shallow fry the patties till golden and firm on both sides. Drain them on a kitchen paper to remove excess oil.

6. Yogurt dip- put 6 tablespoons of yogurt and mix it with cumin powder, paprika and salt to taste.

Serve the patties with the yogurt dip with a cup of tea or coffee.

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