Vegan Potato Cakes (Indian Aloo Tikki)
Potato cakes are quick vegan appetizers. These are crispy, delicious snacks that are kids' friendly as well. These are popular as Aloo Tikki in India.
Servings: 10 Patties
Calories: 127kcal
Equipment
Ingredients
- 4 large potatoes boiled
- 1 tbsp coriander leaves
- 1 tsp cumin powder
- ½ tsp red chilli powder (paprika / cayenne pepper)
- 1 tsp garam masala (allspices/ curry powder)
- 1 tsp salt
- 1 tsp ginger garlic paste (or freshly minced ginger and garlic)
- 3 - 4 tbsp flattened rice flakes (poha) (soaked) (optional)
- 3 tbsp rice flour
- 1 tbsp cornstarch
- 2 green chillies (optional)
For Serving Aloo Tikki Chaat
- curd to taste
- sweet tamarind cutney
- green cilantro chutney
- onion finely chopped
- tomatoes finely chopped
- cilantro/ coriander leaves finely chopped
- chaat masala to taste
- ground roasted cumin to taste
- chilli powder to sprinkle
Instructions
- Boil Potatoes till it's fork tender.
- Once potatoes are cooked, cool them completely.
- Mash potatoes once cooled completely.
- In the meanwhile, take 3 - 4 tbsp flattened rice in a large sieve.
- Wash it thoroughly and keep it for later use.
- Don't use any additional water to soak the flattened rice.
- Now in a mixing bowl, add mashed potatoes, ground spices (mentioned above in ingredients list), ginger garlic paste, rice flour, cornstarch, and soaked flattened rice.
- Add salt to taste.
- Squeeze lemon juice (½ lemon).
- Mix it nicely.
- Grease palms with oil.
- Divide the mixture into equal sized balls (portions). (It will make 8 - 10 balls with this measurement)
- Take out a portion mixture and make smooth balls first. Then press it gently making a shape of patties.
- Make sure to pat the sides also lightly giving this a proper shape and ensure no cracks on sides of cakes.
- Now keep it in the refrigerator for 1 hour. However you can directly fry also now.
Pan Fry / Shallow Fry
- Heat oil in a frying pan.
- Place 3 - 4 cakes in hot oil. Don't overcrowd the pan.
- Flip to the other side carefully using a spatula.
- Each side won't take more than 2 - 3 minutes to get crisp.
- Fry the Tikki or patties on medium - high heat till golden and crisp.
- Remove from oil and place on kitchen napkin to get rid of extra oil.
- To make the tikki extra crispy, you may bake the fried tikkis for more 20 minutes in convection oven for 15 minutes more at 180 - 200 degree C.
- Or double fry the tikkis for 2 more minutes.
Baked Potato Cakes
- Preheat oven at 200 - 220 degree C.
- Line the baking tray with parchment paper.
- Brush the tikkis with lil oil on all sides.
- Place them on baking tray.
- Now bake the potato cakes for 20 minutes.
- Flip the cakes in between and bake for 10 more minutes.
Making Tikki Chaat
- In a plate take tikki or patties.
- Pour in curd, green chutney, sweet tamarind chutney.
- Spinkle pinch of chaat masala, cumin powder, red chilli powder (optional).
- Lastly, sprinkle some finely chopped onions, tomatoes and coriander leaves.
- Popular aloo tikki chaat is ready to serve.
Video
Notes
- Cool the potatoes completely before adding anything to it.
- Preferably take cold potatoes for the best results.
- Flattened rice flakes are good for binding potatoes and add crispiness. However if you don't have that in pantry, replace it with additional 2 tbsp rice flour + 1 tbsp cornstarch.
- You can also add some green peas and carrots to the patties to make it healthier for kids.
- After shaping the patties, keep in refrigerate so that it will set well and will be crispier.
- You can also freeze the patties in ziplock bags (airtight boxes) for future use. This is freezer friendly.
- While frying, take oil generously in the pan (if not deep frying) for crispy aloo Tikki.
- To make it crispier, double fry the potato cakes or 1st pan-fried + 2nd baked for 15 minutes
Nutrition
Calories: 127kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 31mg | Potassium: 21mg | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.8mg | Calcium: 156mg | Iron: 0.1mg