Aloo-tikki Recipe

Cook potatoes and peas

Place the peeled and chunked potatoes and green peas in a large pot. Cover with cold water, add 1/2 tsp salt, bring to a boil, then simmer until potatoes are tender when pierced with a fork (about 15–20 minutes). Drain thoroughly and let steam-dry in the colander for 5 minutes so excess moisture evaporates.

Mash and season

Transfer the drained potatoes and peas to a large bowl. Mash well while still warm until mostly smooth with small pea bits. Add chopped green chili, chopped cilantro and mint, ground roasted cumin, red chili powder, amchur (or lemon juice), garam masala, remaining 1 tsp salt, and cornstarch (or besan). Mix thoroughly to combine. Taste and adjust seasoning. If mixture feels too loose, add breadcrumbs tablespoon by tablespoon until it holds when formed.

Form patties

Divide the mixture into 8 equal portions (for 2 patties per serving across 4 servings). Wet your palms slightly and shape each portion into a flat round patty about 3–4 cm (1.25–1.5 in) thick and 7–8 cm (2.5–3 in) across. If using breadcrumbs, lightly press each patty in breadcrumbs to coat the outside for extra crispness.

Pan-fry

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tbsp oil. When oil is hot (but not smoking), add patties in a single layer without crowding (work in batches). Fry until golden brown and crisp on the bottom, about 4–5 minutes. Flip gently and add the remaining 2 tbsp oil around the patties; fry the other side until similarly golden, another 4–5 minutes. Reduce heat slightly if outsides are browning too fast before heating through. Transfer cooked patties to a wire rack or paper towel-lined plate to drain. Keep warm while you finish remaining patties.

Combine tamarind paste, chopped dates, jaggery (or brown sugar), roasted cumin, red chili powder, salt and 30–60 ml of water in a small saucepan. Simmer gently for 5–7 minutes until dates soften and flavors meld. If using whole dates, mash them in the saucepan or transfer the mixture to a blender and puree until smooth. Adjust sweetness/tang by adding more jaggery or water to reach a smooth, syrupy consistency. Cool to room temperature before serving.

In a blender or food processor, combine cilantro, mint, green chili, lemon juice, roasted cumin powder, salt, pinch of sugar and 20–30 ml water. Blitz until a smooth, bright-green paste forms, stopping to scrape down the sides as needed. Adjust salt, chili and lemon to taste. If too thick, add water by teaspoonfuls to reach a pourable yet thick chutney consistency. Chill briefly before serving.

For each serving, place two hot aloo-tikkis on a plate. Drizzle or spoon about 1–2 tbsp mint-cilantro chutney and 1–2 tbsp tamarind-date chutney over or beside the patties. Optionally drizzle 1 tbsp whisked yogurt over the tikkis, sprinkle finely chopped onion and sev, and garnish with cilantro leaves and a lemon wedge. Serve immediately while patties are crisp.