Aloo Tikki Recipe

boil potatoes

Place the peeled potato chunks in a pot, cover with cold water, add 1/2 tsp salt and bring to a boil. Cook until very tender (15–20 minutes). Drain thoroughly and return to the hot pot for 1–2 minutes to dry out excess moisture.

mash and season

Mash the potatoes while still warm until smooth with no large lumps. Add cooked mashed peas (if using), chopped onion, green chili, cilantro, garlic paste, ginger paste, garam masala, ground cumin, amchur or lemon juice, 1 tsp salt and cornstarch or rice flour. Mix thoroughly to form a cohesive mixture. Taste and adjust seasoning.

shape tikkis

Divide the mixture into 8–10 even portions. With lightly oiled hands, flatten each portion into a round patty about 3¼ inches (8 cm) wide and 1/2 inch (1.2 cm) thick. Press edges so they don't crack.

pan-fry

Heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon oil and swirl. Place tikkis in the pan without overcrowding. Cook 3–4 minutes per side until golden brown and crisp, adding more oil (about 1–2 tbs total) as needed and reducing heat if they brown too fast. Transfer to a paper towel-lined plate and keep warm.

prepare marinade

In a blender or food processor, combine whisked yogurt, fresh mint leaves, cilantro, green chili, lemon juice, roasted cumin powder, 1/2 tsp salt and 1 tsp oil. Blitz to a smooth, slightly runny marinade. Adjust salt or lemon to taste.

marinate paneer

Place the paneer cubes in a shallow bowl or zip-top bag and pour the mint-yogurt marinade over them, gently tossing to coat. Marinate for at least 20 minutes at room temperature or up to 2 hours refrigerated. If refrigerating, bring to room temperature for 10 minutes before cooking.

pan-sear or broil paneer (two options)

Option A - pan-sear: Heat a nonstick skillet over medium-high heat with a teaspoon of oil. Shake off excess marinade and place cubes in the hot pan, searing each side 1–2 minutes until lightly charred and warmed through. Option B - broil/oven: Arrange marinated paneer on a lined baking sheet and broil at high for 4–6 minutes, turning once, until edges brown.

Place 1 aloo tikki on each serving plate. Top each tikki with 3–4 marinated paneer cubes. Drizzle with tamarind chutney and green chutney as desired. Sprinkle finely chopped onion, a pinch of chaat masala and extra cilantro. Serve immediately while tikkis are warm and paneer is just seared.

Make-ahead note: Potatoes can be boiled and mashed up to 24 hours ahead (keep refrigerated). Paneer can be marinated up to 2 hours ahead. Reheat tikkis in a skillet over medium heat to crisp before serving.