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Karari Aloo Tikki

Course: Appetizer, Side Dish
Cuisine: Indian


  • Potatoes – 400gm boiled and mashed
  • Cumin seeds – 2 tsp
  • Ginger – 2 tsp chopped
  • Green chillies – 4 finely chopped (reduce quantity for less heat)
  • Hing/asafetida – a pinch
  • Cumin powder – ½ tsp
  • Chat masala – 2 tsp
  • Salt – to season
  • Coriander leaves – 20gm finely chopped
  • Corn flour – 100 gm
  • Vegetable oil – to shallow fry the patties
  • Mint coriander chutney – to garnish
  • Chilli jam – to garnish


  • Boil the potatoes and mash lightly.
  • Heat 2 tbsp vegetable oil in a pan and lightly roast cumin seeds, ginger, chillies and asafetida. Make sure it is done on low heat or the spices will turn bitter.
  • Take off the heat and add cumin powder and chat masala.
  • Combine this with the mashed potatoes, season with salt and add coriander leaves; mix well to combine evenly.
  • Shape the mixture into patties and lightly coat on both sides with cornflour.
  • Shallow fry in vegetable oil till golden brown.
  • Serve with mint coriander chutney and chilli jam.