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Vegan Masala Recipe
Aloo tikki
These golden aloo tikki hide a soft, warmly spiced potato centre beneath a crisp crust. Pile them with chickpeas and chutneys for proper chaat, or enjoy them hot from the pan.
Recipe by Craig LogueHow our recipes are created
60 minPrep: 30 minCook: 30 minServes 4IndianVegan
quickveggie curry feast400-calorie dinnersdiwali feastsholipotato curry
From the kitchen
What to expect
These aloo tikki are shaped from well-seasoned potatoes, then fried until the surface turns crisp. The chickpeas add a gentle tomato masala that works well with their soft texture.
Serving idea
Best served simply
Serve with tamarind chutney or tomato ketchup, plus a simple salad or sliced onions.
Useful equipment
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Cook the recipe
Method
- 1
Put the 600g potatoes in a saucepan, cover with water and add ½ tsp salt. Bring to a boil and cook until the potatoes are soft through. Drain well, then leave them in a large bowl until cool enough to handle.
- 2
Mash the cooled potatoes, then mix in 4 spring onions, 2–3 chillies, a handful of fresh coriander, 1 tsp ground coriander, 1 tsp toasted and crushed cumin seeds, 1 tsp ginger powder and 3 tbsp breadcrumbs. Shape into 12 patties and press them lightly so they hold together.
- 3
Heat 4 tsp sunflower oil in a saucepan over medium heat. Add 1 tsp cumin seeds and let them sizzle, then add 2 tsp grated fresh ginger. Cook for 1 minute, stirring often, then stir in 1 tsp red chilli powder, ½ tsp turmeric, the remaining 1 tsp salt, 1 tsp ground coriander and 5 tsp tomato purée. Cook briefly, then add 100ml water and the 300g chickpeas. Simmer for 4–5 minutes, stirring now and then, until the sauce coats the chickpeas.
- 4
Heat 2 tsp sunflower oil in a frying pan over medium heat. Fry the patties in batches for about 3 minutes on each side, until golden and crisp. Serve hot with the chickpeas and a little fresh coriander on top.
Gather everything first
Ingredients
- •600g/1lb 5oz potatoes, peeled and cut into chunks
- •1½ tsp salt, divided
- •4 spring onions, white and green parts finely chopped
- •2–3 small chillies (bird’s eye or similar), finely chopped, seeds in
- •2 tbsp fresh coriander, chopped
- •2 tsp ground coriander, divided
- •1 tsp cumin seeds, toasted and crushed
- •1 tsp ginger powder
- •3 tbsp panko breadcrumbs or any other breadcrumbs
- •2 tsp sunflower oil
- •4 tsp sunflower oil
- •1 tsp cumin seeds
- •2 tsp finely grated fresh root ginger
- •1 tsp red chilli powder
- •½ tsp ground turmeric
- •5 tsp tomato purée
- •300g/10½oz tinned chickpeas, drained and rinsed
- •1 medium tomato, chopped
A few useful notes
Notes
- •Drain the potatoes well before mixing. If they are still damp, the patties can split in the pan.
- •The tikki should feel firm when shaped. If the mixture is too soft, add a little more breadcrumbs, a teaspoon at a time.
- •The chickpeas thicken as they sit; loosen with a splash of water when reheating.
- •Leftover tikki keep well in the fridge for up to 3 days. Reheat in a dry frying pan or hot oven so the crust stays crisp.
- •The chickpea masala can be made ahead and reheated separately. Add the tikki just before serving so they do not soften.
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