Aloo Tikki with Mint & Coriander Chutney

Aloo tikki

prep time: overnight/ 10 minutes (if you don’t want to leave the mixture to set overnight)

cook time: 25 mins

level: easy

serves: 4

potato puns are a-peeling but we just couldn’t resist

Aloo tikki – aloo (potatoes) tikki (patty) is a popular Indian snack that our mum always makes for our birthday parties as a starter before the main meal. It is usually served with some sort of chutney – usually tamarind (imli) or coriander. When I was preparing and making these for our Instagram live cookalong  I was honestly so surprised at how EASY but fingerlickingly delicious this was. It also got my mum’s approval so you know it’s delicious!


7 medium/large baking potatoes
3 fresh green chillies
1tsp cumin seed powder/roasted and crushed
1tsp fresh ground ginger
Salt (to taste)
1 medium/large red onion
1tbsp corn flour
2tbsp breadcrumbs (omit this to make it gf
Handful of fresh coriander

1. To prepare the potatoes: peel the potatoes, chop them up into bite sized pieces and boil them in water until tender. You don’t want to overcook the potatoes because they’ll be too soft and fall apart. If you have a pressure cooker, put the potatoes (unpeeled) in some water and cook in the pressure cooker for 3 whistles, pierce the potatoes with a fork to check that they are cooked. You might have to wait for more whistles depending on the cooker or size of the potatoes. Once they are cooked peel the skin.
2. Then mash the potatoes in a bowl.
3. Grind the green chillies and ginger and add them to the bowl. Add salt (to taste) – we usually add a tsp.
4. Put the potato mixture into an airtight container and refrigerate overnight. This will keep the potatoes nice and firm for when you cook them up into tikkis the next day. Feel free to skip this step if you are short on time, and cook straightaway.
5. The next day/ before you want to cook the tikkis – add the rest of the ingredients into the mixture and mix. Feel free to try the mixture at this point and check if you are happy with the seasonings, if not, now is the time to add more.
6. Take a handful of the potato mixture and shape it into a circular ball like patty. We like to pat this down a little in the middle, so the patty isn’t too thick and instead cooks nice and crispy. Continue shaping the rest of them.
7. Oil a non-stick pan over medium heat – you need enough oil to be able to lightly fry the aloo tikkis or you can add more oil and shallow fry for a more crispier texture. Add the aloo tikkis you shaped onto the frying pan and cook until golden brown.

Enjoy these with tomato ketchup if you don’t have any chutney or try the aloo tikkis in a burger with your favourite toppings!

Coriander & Mint Chutney

prep time: 5 minutes

level: easy


1 bunch of fresh mint leaves
1 bunch of fresh coriander stalks
1tbsp tamarind (inside pulp) – put a tamarind cube in hot water to soften it (you can swap this for 1 Granny Smith/cooking apple)
1 white onion
Juice of 1 lemon
2 fresh green chillies (depending on spice preference)
Salt (to taste)


Blend the ingredients in a blender and enjoy!

Use the #beetsandbobs if you try this recipe, we love seeing your creations!


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