← All recipes

🍽️ Indian Potato Patties with Coriander (Aloo Tikki)

285 kcal · 30 min · 4 servings

Ingredients

• 600 g floury boiling potatoes
• salt
• 1 bunch coriander leaves (large)
• 1 clove garlic
• 1 green chili pepper
• 1 lemon (squeezed)
• 2 tbsp raisins
• 2 tbsp coconut flakes
• 1 tsp ground cumin
• 2 cm fresh ginger
• 2 tbsp chickpea flour
• 0.5 tsp turmeric powder
• 0.5 tsp chili powder
• 1 tsp garam masala
• ghee (or sunflower oil for frying)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in plenty of salted water.
3. 3. Cook the potatoes for approx. 30 minutes.
4. 4. Drain the water.
5. 5. Let the potatoes steam dry.
6. 6. Wash the coriander greens.
7. 7. Shake the coriander greens dry.
8. 8. Chop most of the coriander coarsely.
9. 9. Chop 2 tablespoons of the coriander very finely.
10. 10. Peel the garlic clove.
11. 11. Wash the chili pepper.
12. 12. Halve the chili pepper lengthwise.
13. 13. Remove seeds and inner membranes from the chili if desired.
14. 14. Chop the garlic and chili very finely.
15. 15. Place the coarsely chopped coriander mixture into a tall mixing jug.
16. 16. Add the finely chopped chili-garlic mixture.
17. 17. Add half of the lemon juice.
18. 18. Blend the mixture briefly.
19. 19. Ensure the mixture does not become too fine.
20. 20. Chop the raisins coarsely.
21. 21. Mix the raisins with the coconut flakes.
22. 22. Season the mixture with salt.
23. 23. Add some cumin.
24. 24. Taste the filling.
25. 25. Peel the ginger.
26. 26. Grate the ginger finely.
27. 27. Peel the cooked potatoes.
28. 28. Press the potatoes through a potato ricer.
29. 29. Add the grated ginger to the potato mixture.
30. 30. Add the chickpea flour.
31. 31. Add the remaining lemon juice.
32. 32. Mix the mass with the very finely chopped coriander.
33. 33. Add the remaining spices.
34. 34. Season the dough mixture with a little salt.
35. 35. Divide the potato dough into eight portions.
36. 36. Shape each portion into a ball.
37. 37. Press the balls slightly flat.
38. 38. Place 1 teaspoon of the coriander mixture in the center of each.
39. 39. Fold the edges of the dough plate upwards.
40. 40. Press the open ends together well.
41. 41. Shape the patties into flat, round discs.
42. 42. Repeat the process with the remaining dough portions.
43. 43. Heat plenty of ghee or oil in a non-stick pan.
44. 44. Place the patties carefully into the hot pan.
45. 45. Fry the patties on both sides until golden yellow.
46. 46. Fry each side for approx. 5 minutes.
47. 47. Fry them until crispy.

Nutrition per serving

• kcal: 285
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 39 g