Can I bake these patties instead of frying?
Yes, you can bake them. Place patties on a lightly oiled baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden brown.
BREAKFAST
Nepalese Spiced Potato and Pea Patties (Aloo Tikki)
These flavorful Nepalese potato and pea patties, known as Aloo Tikki, are a delightful breakfast or snack. Crispy on the outside and tender inside, they are seasoned with aromatic spices for an authentic taste.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the mashed potatoes, thawed green peas, chopped cilantro, ginger-garlic paste, turmeric powder, cumin powder, garam masala, and salt. Mix well until all ingredients are evenly distributed.
02
Divide the mixture into 8 equal portions. Shape each portion into a flat, round patty, about 1/2 inch thick.
03
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
04
Carefully place half of the patties into the hot skillet. Cook for 4-5 minutes per side, or until golden brown and crispy.
05
Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
06
Add the remaining 1 tablespoon of vegetable oil to the skillet and repeat the cooking process with the remaining patties.
07
Serve the Nepalese Spiced Potato and Pea Patties hot.
About This Recipe
These flavorful Nepalese potato and pea patties, known as Aloo Tikki, are a delightful breakfast or snack. Crispy on the outside and tender inside, they are seasoned with aromatic spices for an authentic taste.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, you can lightly coat the patties in rice flour or cornstarch before frying. Ensure the oil is hot enough before adding the patties to prevent them from absorbing too much oil.
Easy Substitutions
If you don't have ginger-garlic paste, you can finely mince 1/2 inch of fresh ginger and 1 clove of garlic. For a spicier kick, add 1/4 teaspoon of red chili powder to the mixture.
Storage & Reheating
Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat until warmed through and crispy again.
Serving Suggestions
Serve these Nepalese Spiced Potato and Pea Patties with a side of plain yogurt, a fresh mint chutney, or a simple tomato-cucumber salad. They also make a great addition to a brunch spread or as a light appetizer.
Common Mistakes
1. Over-mashing potatoes: This can make the patties gummy. Mash just until smooth, leaving a few small lumps is fine. 2. Wet potato mixture: If the potatoes are too wet, the patties won't hold shape. Ensure potatoes are well-drained after boiling. 3. Not enough oil or too low heat: This leads to soggy patties. Use enough oil and maintain medium heat for a crispy exterior. 4. Overcrowding the pan: This lowers the oil temperature and prevents proper browning. Cook in batches if necessary. 5. Not seasoning adequately: Taste the mixture before shaping and adjust salt and spices as needed.
Frequently Asked Questions
Can I make these ahead of time?
You can prepare the patty mixture and shape them a day in advance. Store them covered in the refrigerator and fry just before serving.
What kind of potatoes are best for Aloo Tikki?
Starchy potatoes like Russet or Yukon Gold work best as they mash well and create a good binding texture.
Can I add other vegetables?
Absolutely! Finely grated carrots or chopped bell peppers can be added for extra flavor and nutrition.
MORE TO KNOW
Achieving the perfect texture for these patties is key. Start with well-mashed potatoes that are not watery; if your mashed potatoes are too wet, the patties might fall apart. You can gently press out any excess moisture from the thawed peas before adding them to the mixture. When shaping the patties, ensure they are compact to prevent crumbling during frying. A firm patty will hold its shape better and develop a beautiful golden crust.
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