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Alu Tikki


  • 2 large potatoes, cooked
  • ¼ a medium-sized onion, finely chopped
  • 2 tbsp roasted peanuts, roughly crushed
  • 2 tbsp finely chopped fresh coriander leaves
  • Green chillies to taste, finely chopped
  • 1 tbsp dried fenugreek leaves (kasoori methi)
  • Unrefined salt to taste
  • ½ tsp roasted cumin (bhuna jeera) powder
  • 1 tsp chaat masala
  • ¼ tsp dry mango powder (amchur)
  • Dry roasted peanut powder, to coat


Using a grater, grate boiled potatoes (large shred). Potatoes may also be mashed using a potato masher.  Add onions, peanuts, coriander leaves, green chillies and dried fenugreek leaves. Mix gently. Add salt, chaat masala, roasted cumin powder and dry mango powder. Mix well. Take a portion of the potato mixture in your hand. Roll it into a ball and flatten it out gently. The tikki can be rolled small for appetisers or larger for veggie burgers.  Form all the tikkis. Pour out some dry roasted peanut powder on a flat plate and dip and roll the tikkis, to coat completely. Heat a skillet on medium heat and roast the tikkis on both sides without any oil, until they are crispy and brown.

Serve hot with coriander and mint chutney or tamarind chutney or amchur chutney.


You could add shredded vegetables like carrots, cabbage, French beans, beetroot, etc.

Serves 2


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