Easy Baked Aloo Tikki
This veg baked aloo tikki or potato patty is 100% vegetarian and vegan. Using boiled potatoes, Indian spices, and vegetables. Inspired by the Indian snack that's traditionally fried.
Ingredients
- 2 medium russet potatoes boiled/steamed/microwaved
- 1/3 cup peas
- 1/3 cup onions chopped
- 1/3 cup green bell pepper chopped
- 1/3 cup flour
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 teaspoon garlic powder
- Salt to taste
- Pinch of red chili pepper
- Oil
Instructions
- In a large bowl, mash the cooked + cooled potatoes with a fork. Add your seasonings: chili powder, cumin, ginger, garlic powder, red chili pepper, black pepper, and salt to taste. Mix well.
- Taste the potato mixture to see if it's salted and seasoned enough to your liking.
- Next, add the chopped onions, bell pepper, and peas. Mix well. Add the flour and mix well. Next, preheat your oven to 425 degrees F.
- Make sure your hands are completely dry and dust them with flour for easier handling. If the potato mixture is too sticky or wet, add a bit more flour.
- Next, make small balls with the aloo tikki mixture. Flatten into patties that are about 1/2 inch thick.
- Brush both sides of the tikki with oil. Lay tikkis on a baking tray lined with parchment paper.
- Finally, bake for about 30 minutes. Carefully flipping them halfway.
- When the aloo tikkis are done, take them out and allow them to cool for about 5 minutes to further firm up. Serve.
Notes
- For this recipe, I did not peel the potatoes, as I enjoy using all of the potato. But if you prefer to peel them, that’s fine too.
- During the halfway oven flip, the aloo tikki will be a bit tender. This is expected. They will firm up as they further cook. Very gently flip each tikki so they hold their shape.
- The most important step is at the end of this recipe. Once they are done baking, remove them from the baking tray and allow to further firm up and cool on a cooling rack.
- This recipe yields about 8-10 aloo tikkis.