Recipe

Indian-Inspired Aloo Tikki with Mint Yogurt

Crisp-edged potato patties seasoned with cumin, coriander and ginger are paired with cool mint yogurt in this Indian-inspired street-food snack.

Golden aloo tikki potato patties served on a plate
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Ingredients

  • 800 g floury potatoes, peeled and cut into even 1 1/2-inch chunks
  • 3 tablespoons cornstarch (25 g)
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon mild chili powder
  • 1/2 teaspoon fine salt, divided
  • 2 tablespoons chopped cilantro (4 g)
  • 3 tablespoons neutral oil (45 ml), for shallow pan-frying
  • 200 g plain whole-milk yogurt
  • 2 tablespoons finely chopped mint (4 g)
  • 1 tablespoon fresh lemon juice (15 ml)

Instructions

  1. Put the potatoes in a saucepan, cover with cold water and bring to a simmer. Cook for 15 to 20 minutes until completely tender when pierced. Drain very thoroughly, return to the warm empty pan for 1 minute off the heat and shake gently to release steam.
  2. Mash without milk, butter or water. Spread the mash in a shallow dish and allow it to cool for about 15 minutes while preparing the seasonings; it should be barely warm, not steaming, when mixed. Refrigerate promptly if preparing further ahead.
  3. Mix yogurt, mint, lemon juice and a small pinch from the measured salt in a bowl. Cover and refrigerate until serving. Keep the remaining salt for the potato mixture.
  4. Fold cornstarch, ginger, cumin, coriander, garam masala, chili, remaining salt and cilantro into the cooled potato. Mix just until combined. If the mash is still very sticky, chill briefly rather than adding large amounts of starch.
  5. Divide into 8 equal portions. With lightly damp hands, form patties about 2 1/2 inches across and 1/2 inch thick. Smooth cracks around the edges so the patties are less likely to split when turned.
  6. Heat half the oil in a large nonstick skillet over medium heat. Add 4 patties without crowding and cook for 4 to 5 minutes per side until golden and hot throughout. Wait for a crust to form before turning with a wide spatula.
  7. Transfer the cooked patties to a rack or paper-lined plate. Cook the remaining 4 with the remaining oil, lowering the heat if the spices darken too quickly. Use enough cooking time for the center to heat rather than simply browning the surface.
  8. Serve two patties per person with one-quarter of the mint yogurt. Keep the dip separate until eating so the crisp surface does not become soggy.

Aloo tikki are satisfying potato patties with a crisp surface and a soft center. This home version uses a small amount of cornstarch to help hold the mash together, with ginger, cumin and coriander for flavor. A cool mint-yogurt dip gives a fresh contrast to the warm patties.

The key is dry, cooled potatoes rather than wet, freshly boiled mash. Allow the steam to escape before adding the starch and shaping. This is an Indian-inspired adaptation of a dish enjoyed across South Asia; the representative photograph shows a different regional serving.

Texture troubleshooting

Waxy potatoes, retained cooking water and shaping while hot can make fragile patties. Use a floury variety, drain well and allow cooling time. A potato ricer or ordinary masher is preferable to a food processor.

Storage and reheating

Refrigerate cooked patties and dip separately for up to 2 days. Reheat patties on a baking sheet or in a skillet until the center reaches 165 F (74 C), then serve with cold dip. Do not leave cooked potatoes unrefrigerated for extended periods.

Variations

Use a suitable plain plant-based yogurt for a dairy-free version. A little finely chopped green chili can replace the chili powder, but heat varies and the base recipe is deliberately mild.

Frequently asked questions

Can I bake the patties?

A brushed-oil oven version is possible, but the crust and timing will differ from this pan-fried recipe. The stated method and estimate assume all measured pan oil.

Why did a patty break when I flipped it?

The mash may have been too wet, the patty too thin, or the crust not yet formed. Let the first side brown and use a broad spatula that supports the whole patty.

Nutrition notes

Nutrition values are approximate editorial estimates per serving, not laboratory measurements or a verified nutritional analysis. Actual values vary with brands, portion size and substitutions. These original recipe drafts have not been kitchen-tested; cooking times are guides.

Estimate divides all potatoes, starch, yogurt and three tablespoons pan oil into four servings. Actual absorbed oil may be lower; no additional chutneys or toppings are included.

Allergen information: Milk (yogurt). Check all ingredient labels and individual dietary needs.

Illustrative photograph: Aloo tikki.jpg by Number55. CC BY-SA 3.0. Photograph included at the supplied resolution without additional visual edits; filename changed for organization. This is not a photograph of a test cook of this recipe. The source describes a Pakistani serving of this shared South Asian dish; not a test of this Indian-inspired adaptation. The photograph retains its stated license.

Per serving

Nutrition facts

Serving size: 2 potato patties with one-quarter of the mint yogurt (estimated nutrition)

Calories
320
Total fat
14 g
Saturated fat
3 g
Cholesterol
7 mg
Sodium
340 mg
Total carbohydrate
44 g
Dietary fiber
4 g
Total sugars
5 g
Protein
6 g

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