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Aloo tikki—fried spiced potato patties—are a popular snack in Northern India, Bangladesh and up into Pakistan. This version is seasoned liberally with powdered Guntur Sannam Chillies, whole Nagauri Cumin seeds, Pragati Turmeric, fennel seeds and amchoor powder (sour mango powder). The cakes are then stuffed with melty mozzarella cheese—hello, epic cheese pull!—before being shallow fried until deep golden and crisp. The tikki are bound with cornstarch, making them gluten and egg-free. Want to make these totally plant-based? Skip the cheese, form the spiced potato mixture into patties as is and fry.
My favorite taters for the job are Yukon Gold or German Butterball, but you can really use whatever potato you want in this recipe. Just note—if you use a waxier potato like a Red Bliss, you might need an extra tablespoon or so of cornstarch to blind the cakes together.
Cook's note: If you can't find amchoor/amchur powder, you can use 2 teaspoons fresh lemon juice as a substitute.