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Aloo Tikki (Stuffed Potato Patties)
Recipes
Aloo Tikki (Stuffed Potato Patties)
9 servings
40 minutes total

Ingredients

  • For patties
  • 4 medium microwavable russet potatoes (about 1 ¼ lb)
  • 1 small serrano pepper
  • 2 tablespoons fresh cilantro
  • ¾ teaspoon garam masala
  • 1 tablespoon ginger stir-in paste
  • ½ teaspoon lemon juice
  • 1 teaspoon kosher salt
  • ¼ cup plain bread crumbs
  • 2 tablespoons rice flour (or cornstarch)
  • ¼ teaspoon ground red pepper (optional)
  • ½ cup canola oil (for frying)
  • For filling
  • 1 oz paneer (or queso blanco)
  • 1 small serrano pepper
  • 2 tablespoons fresh cilantro
  • 1 tablespoon ghee (clarified butter)
  • 1 teaspoon ginger stir-in paste
  • ¼ teaspoon garam masala
  • ¼ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ½ cup fresh peas
  • 1 tablespoon roasted cashews

Steps

    1. Prepare potatoes. Microwave potatoes until tender following package instructions. Let stand to cool. Remove inner membranes and seeds from serrano if desired, then chop serrano and cilantro finely.
    2. Scoop flesh from potatoes (discard skins); place in large bowl and mash until smooth. Stir in serranoes, cilantro, garam masala, ginger paste, lemon juice, salt, bread crumbs, rice flour, and red pepper, if using. Scoop (or form) potato mixture into 9 (2-inch) balls. Set aside.
    3. Prepare filling. Crumble cheese (⅓ cup). Remove inner membranes and seeds from serrano if desired, then chop serrano and cilantro finely. Melt ghee in medium, nonstick sauté pan on medium-low 2–3 minutes. Add ginger paste and peppers; cook and stir 1 minute. Reduce heat to low; stir in garam masala, cumin, and salt.
    4. Add peas; cook and stir 3–4 minutes until peas are tender, then mash lightly with back of spoon. Remove from heat; stir in cilantro, cashews, and crumbled cheese. Let stand to cool.
    5. Flatten potato balls into patties. Add about 1 tablespoon filling to center of each patty, then fold edges around filling to form balls. Press gently with palms to flatten into 1-inch-thick patties.
    6. Heat oil in large, heavy-bottomed sauté pan on medium 3–4 minutes. Place potato patties in oil (in batches) and cook 2–3 minutes on each side until golden. Remove and drain on paper towel–lined plate. Serve with Mint Chutney or Cilantro Chutney.

Amount per ⅑ recipe serving: Calories 220, Total Fat 15g, Sat Fat 2.5g, Trans Fat 0g, Chol 5mg, Sodium 340mg, Total Carb 18g, Fiber 1g, Total Sugar 2g, (Incl. 1g Added Sugars), Protein 3g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 0%