Preparing Aloo tikki

When I was growing up, my mum used to make aloo tikki once a week for me and my friends. She would make it in many different ways, sometimes filled with paneer or squashed peas, and served with chickpeas or on their own.

Each serving provides 345 kcal, 8g protein, 46g carbohydrates (of which 3g sugars), 13.5g fat (of which 2g saturates), 6g fibre and 3.3g salt.


For the aloo tikki

  • 600g/1lb 5oz potatoes, peeled and cut into chunks
  • 1½ tsp salt
  • 4 spring onions, white and green parts finely chopped
  • 2–3 small chillies (bird’s eye or similar), finely chopped, seeds in
  • handful fresh coriander, finely chopped
  • 2 tsp ground coriander
  • 1 tsp cumin seeds, toasted and crushed
  • 1 tsp ginger powder
  • 3 tbsp panko breadcrumbs or any other breadcrumbs
  • sunflower oil, for shallow frying
  • tomato ketchup or tamarind chutney, to serve (optional)

For the chickpeas

  • 4 tsp sunflower oil
  • 1 tsp cumin seeds
  • 2 tsp finely grated fresh root ginger
  • 1 tsp red chilli powder
  • ½ tsp ground turmeric
  • 1 tsp salt
  • 2 tsp ground coriander
  • 5 tsp tomato purée
  • 300g/10½oz tinned chickpeas, drained and rinsed
  • handful fresh coriander

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