Sainzi’s Aloo Tikki

Cooking Time 1 hour 15 minutes

Serves 4


  • 5 medium sized Delaware potatoes
  • 100 grams of green peas
  • 1 tsp of chopped coriander
  • 1 tsp of Chaat masala
  • 1/2 tsp of chilli powder
  • 1 1/2 tsp of lemon juice
  • 20 grams of ginger
  • 1 garlic bulb each
  • 5 1/2 tsp of black mustard seeds
  • 1 stem of spring onion
  • 10mls of oil
  • Sea salt to taste
  • For the salad:
  • 1 punnet of cherry tomatoes sliced
  • 1 Lebanese cucumber sliced
  • Half a red onion
  • Natural yoghurt
  • Tamarind chutney, optional but goes really well!
  • Coriander leaf to garnish
  • Combine all ingredients adding a tsp of Greek yoghurt

White Potatoes

Yellow Potatoes


  1. Boil the potatoes in salted water until cooked (knife can pass through the centre)
  2. Once cooked, remove and while warm, peel and roughly crush them
  3. In a pan gently cook the sliced ginger, garlic, chilli, mustard seeds, Chaat masala and peas
  4. Cook gently and allow the spices to ‘bloom’ together to give a lovely mellow aroma
  5. Combine with the crushed potatoes and add the coriander
  6. Form the Tikki cakes and cook on a cast iron pan with a little oil until golden brown
  7. Serve hot with salad, a great street food treat from the streets of New Dehli!
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