Aloo Tikki-pan Fried Potato Cake and Mint Yoghurt Chutney

Pan seared Potato Cakes filled Green Peas,Bengali gram served with Coriander, Mint yogurt sauce & Tamarind chutney.

Recipe by: Chef Abdul Rehman Qureshi ,


For The Potato Cake

  1. Large boiled Potatoes : 150 gm
  2. Salt : 02 gm
  3. Ground black pepper : 01 gm
  4. Corn flour : 10 gm
  5. Roast chick pea flour : 10 gm

For The Stuffing

aloo tikki

  1. Green peas cooked or frozen peas defrosted : 100 gm
  2. Bengali gram lentil : 50 gm
  3. Scrapped and minced ginger : 15 gm
  4. Garam masala : 01 gm
  5. salt : 05 gm
  6. Fresh Green chili : 01 gm
  7. coarsely ground dry-roasted cumin seeds : 01 gm
  8. Oil for pan-frying : 50 ml

Aloo tikki

For TheTamarind chutney

  1. Tamarind : 50 gm
  2. Jiggery grated : 75 gm
  3. Roasted cumin Powder : 01 gm
  4. Red chili powder : 01 gm
  5. Salt : 02 gm
  6. Black salt : 01 gm
  7. Mix spices : 05 gm

For The Coriander mint yogurt chutney

  1. Coriander (cilantro) chopped : 100 gm
  2. Mint : 50 gm
  3. Yoghurt : 50 gm
  4. green chilies : 01 gm
  5. small onion : 25 gm
  6. lemon juice : 10 ml
  7. sugar : 01 gm
  8. Dry mango powder : 01 gm
  9. garlic : 01 gm
  10. Salt : 02 gm


For The Potato Cake

Take the cooked lentil & peas and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 3 equal portions and keep aside.

Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt,pepper, Flour and knead until properly mixed. Divide it into 3 equal portions. Now wash and dry your hands and rub them with little oil. Take each portion of potato mixture and make a ball. Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out. Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces. Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.

Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes. Strain it and add the jiggery, chili powder, cumin powder, salt, garam masala and mix well. Cook again on medium flame till jiggery dissolves completely and the chutney gets semi thick(not too thick) Take out the pulp from the tamarind mixture. This Chutney thickens more on cooling so check for consistency when using.

For The Coriander mint yogurt chutney

Mix and blend all ingredients thoroughly in a to make a paste.


Then place Yogurt, and sauce in the centre of plate with pre-heated garnish on top. Put Potato cake in bamboo skewer Place on top of sauce. Garnish with shredded onion, bell pepper .

Download free ebook’s                       New Generation Indian Chefs


Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.