Wednesday, January 11, 2006

Alu tikkis (potato patties)

Sometimes you just get a craving for something you KNOW is unhealthy - spicy deep-fried snacks, for instance, or the fast-food that is so plentifully available in India... samosas, veg cutlets, bajji, pav bhaji, cashewnut-onion pakoda and so on. Unfortunately (or fortunately, perhaps) none of those things are easy for me to obtain where I live, so eventually the cravings die an unnatural death by unfulfilment. Just sometimes, though, a compromise is reached between cravings and healthy eating - and alu tikkis (potato patties) baked in the oven is one such compromise.

I baked most of them in the oven, and shallow-fried a few in a wide pan using as little oil as possible, in a spirit of scientific curiosity. I just wanted to find out just how much difference there would be in taste and texture... and argh, the shallow-fried ones were - naturally - much tastier and better in texture as well. But oh well, there are some sacrifices that have to be made in the interests of low-fat cooking.

Note that I said the oil-fried ones were "tastier" - meaning that the oven-baked ones were really quite tasty and rather nice with low-fat sour cream, and even nicer with sweet-sour chutney and garlic-tomato ketchup.

Recipe for:
Alu tikkis (potato patties)


2 large baking potatoes, boiled, peeled and mashed (Doesnt have to be very smooth but dont leave in large lumps!)
1/2 cup green peas, cooked and mashed slightly
1-1/2 cups breadcrumbs (I used a mix of white and wholemeal)
4-5 green chillies, minced
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp coriander powder
1/2 tsp cumin powder
Salt to taste
1/4 cup fresh coriander leaves, chopped
1 cup breadcrumbs mixed with 3 tsp sesame seeds
Oil to shallow fry (if shallow frying)


1. Mix together all the ingredients (except the 1 cup breadcrumbs mixed with sesame seeds) together to make a firm dough.

2. Shape into round patties about half an inch thick.

3. Press both sides of each patty into the breadcrumb-sesame seed mix to coat.

4. Arrange the patties on a non-stick baking sheet and bake in the oven till golden brown, turning them over once during the cooking time. Mine took about 15 minutes, I think - cant be more certain because unfortunately I neglected to time it.

Baked alu tikkis

If shallow-frying, fry in batches on a flat frying pan or tava, until golden brown. Keep the cooked patties warm in the oven.

Shallow-fried tikkis

5. Serve hot, with sour cream, tomato ketchup or any savoury chutney on the side.


sailu said...

Deep fried,shallow fried or baked...I love potato tikkis..Period!

GourmayMasala said...

Yes, that is one of those snacks which tastes good without deep frying. Talk about wavelength matching. I too avoid deep frying like the plague :-)

Tina Jennifer D'Silva said...

Yum Yum...

Gini said...

I like the look of the deep fried ones better...

bilbo said...

hey , saw this post and was inspired to make some too. Mine are up at my blog.

Isil Simsek said...

This looks yummy.I'd love to try this.

Anonymous said...

Can I have a substitute for bread crumbs??? I don't know what they are

Renata said...

Hello Shammi,
I found your recipe after a friend of mine kindly gave my husband and I some aloo tikkis that had not yet been fried so they could be eaten fresh. Because of your post, I knew how to fry (or bake) them properly.

Thank you!