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Vegan aloo tikki recipe
These delicious Indian-style potato cakes are perfect as canapes, snacks or as a starter. Super simple and quick to make, these are the perfect combination of soft potato, crunch and spice. Enjoy them today!
Aloo tikki is a delicious potato based snack that originates from India. This version has been kept quite close to the original and is made from potatoes, sweetcorn instead of peas along with green chilli and garam masala. Aloo actually means potato and tick is a small croquette or cutlet type shape. I like to describe them as potato cakes but they are so much more than that.
🥘 Ingredients
- 4 cups of peeled potatoes, diced into small pieces
- 1 cup of tinned or frozen sweetcorn, thawed
- 5-6 medium sized scallions, finely chopped
- ½ green chilli, diced
- 2 tbsp cornstarch
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp chilli powder
- Vegetable oil for frying
🔪 Instructions
In a medium sized pan filled with salted water, boil your potatoes until tender.
Drain your potatoes using a colander or sieve.
Empty the potatoes into a bowl and mash until smooth. Then place in the fridge for ten minutes to cool.
To the bowl, add the scallions, salt, cornstarch, sweetcorn, chilli, garam masala and chilli powder.
Use your hands to mix the added ingredients into the mash.
Take a golf-ball sized piece of the mixture, place between your palms and flatten down into a circle about 1 inch thick.
Add a couple of tablespoons of oil in a skillet pan on a medium heat and when hot add your tikkas to the pan.
Fry each tikki for approximately 2-3 minutes on each side. They are done when both sides of the tikkis are crispy and golden brown.
Serve hot and enjoy!
📖 Variations
Feel fry to experiment with different flavour combinations. You could swap out the scallions for onion and you could also add other diced vegetables like fried diced carrot.
👪 Serving size
The quantities in this recipe creates 12 tikkis but feel free to double the quantities to make a double portion.
Can it be made in advance?
You could make these in advance and then reheat in the oven to retain the crispy outer shell. They can be stored refrigerated for up to 3 days. You could also pre-make them but skip the frying step and just fry the mix just before serving.
PIN IT!
Vegan aloo tikki recipe
These delicious Indian-style potato cakes are perfect as canapes, snacks or as a starter. Super simple and quick to make, these are the perfect combination of soft potato, crunch and spice. Enjoy them today!
Ingredients
- 4 cups of peeled potatoes diced into small pieces
- 1 cup of tinned or frozen sweetcorn thawed
- 5-6 medium sized scallions finely chopped
- ½ green chilli diced
- 2 tbsp cornstarch
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp chilli powder
- Vegetable oil for frying
Instructions
- In a medium sized pan filled with salted water, boil your potatoes until tender.
- [mv_img id="20135"]
- Drain your potatoes using a colander or sieve.
- [mv_img id="20136"]
- Empty the potatoes into a bowl and mash until smooth. Then place in the fridge for ten minutes to cool.
- [mv_img id="20137"]
- To the bowl, add the scallions, salt, cornstarch, sweetcorn, chilli, garam masala and chilli powder.
- [mv_img id="20138"]
- Use your hands to mix the added ingredients into the mash.
- [mv_img id="20139"]
- Take a golf-ball sized piece of the mixture, place between your palms and flatten down into a circle about 1 inch thick.
- [mv_img id="20140"]
- Add a couple of tablespoons of oil in a skillet pan on a medium heat and when hot add your tikkas to the pan.
- [mv_img id="20141"]
- Fry each tikki for approximately 2-3 minutes on each side. They are done when both sides of the tikkis are crispy and golden brown.
- Serve hot and enjoy!
Notes
Store in an airtight container in your fridge for up to 3 days but best eaten straight away.
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