Turmeric Pickle

Shami Kabab - lamb and chickpea kababs

Egg Curry with fennel, nigella and fenugreek


Dhokla - savoury chickpea flour cake

Red Onion and Coriander Raita


Tomato and peas pulao

Aloo Ki Tikki

Potato cakes stuffed with spiced peas and dressed with tamarind and mint chutneys. A classic streetfood from Chandni Chowk in Old Delhi.
Course Snack
Cuisine Indian
Keyword Aloo Tikki, Chaat, Indian food, Indian Street Food, Potatoes
Prep Time 30 minutes
Cook Time 1 hour


  • Grater
  • Frying Pan
  • Pan with lid


  • 2 large potatoes
  • 2 tbsp corn starch
  • 1 tsp roasted cumin powder
  • 2 tsp coriander powder home made is best
  • 1/2 tsp red chilli poweder
  • 1/2 tsp Amchur dried mango powder available in Asian shops
  • 1 pinch asafoetida
  • 1/2 tsp turmeric
  • 1 tsp salt
  • oil rapeseed, sunflower, corn enough for shallow frying


  • Put a teaspoon of oil in a pan with a lid. Add the asafoetida when the oil is hot and the turmeric soon after. Add the defrosted peas to this and stir
  • Add the remaining powdered spices, 1/2 tsp salt and stir. Cover and cook on a low flame. Start prepping the potatoes.
  • Boil the potatoes in their skins until they are cooked. Check by piercing with a knife – it should go through easily. Avoid over cooking as they will split and water will get in.
  • Peel the potatoes. If they have split, peel and place on kitchen towel to remove all excess water.
  • Grate the boiled potatoes into a wide bowl. Spread them around to make it easier for the next step. Keep your eyes on the peas and ensure they dont burn. If they are sticking to the bottom of the pan, switch off.
  • Sprinkle the corn starch and 1 tsp salt over the potatoes. Mix gently with your hands to ensure that the potato is evenly coated with the starch
  • Mash the peas lightly and put them in a bowl to cool.
  • Take a walnut sized lump of potato mix and roll it gently in your palms. Then flatten gently and shape into a disc about three inches wide and a cm deep with a dip in the middle. Place a teaspoon full of the pea mix in the middle of disc and bring the sides together. Put a small lump of flattened potato mix on top like a lid to close the opening. Now smooth this in your hands to ensure that the edges are smooth and the tikki is around 1.5 cm thick.
  • Shallow fry on a medium heat until golden and crisp on both sides
  • Serve with mint and coriander chutney as well as tamarind and jaggery chutney and garnishes of your choice


You can use any spices of your choice while cooking the peas. You can also use any sauces of your choice to dress the tikki like HP sauce or worcester sauce or even ketchup!

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