Punjabi Potato Patties

Punjabi Potato Patties


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In India, these aromatic and scrumptiously spicy potato patties, known as aloo tiki, are eaten hot or cold as a snack with mint chutney, tomato sauce or sweet tamarind relish.

Pat Alburey

Serves: 4 

  • 500g potatoes
  • salt, to taste
  • 1 medium onion
  • 1/4 teaspoon chilli powder
  • 1 teaspoon garam masala
  • 1/2 lemon
  • 1 handful of coriander
  • 2 tablespoons vegetable oil
  • 3 teaspoons butter

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Peel and dice the potatoes, put into a saucepan then cover with cold salted water. Cover, bring to the boil and cook gently for 10 minutes, until tender but not disintegrating.
  2. Peel and roughly grate the onion onto a double thickness of paper towels. Squeeze out any juice then put it into a bowl. Add the chilli, garam masala and a pinch of salt.
  3. Squeeze 2 teaspoons juice from the half lemon into the onion. Reserve a few sprigs of coriander for a garnish, then chop the remaining leaves and add to the bowl.
  4. Drain the potatoes, add to the onions and mash roughly together. Shape into eight patties, each about 5cm wide.
  5. Heat the oil and butter in a large frying pan until sizzling, then fry the patties for 2–3 minutes on each side, until crisp and golden.
  6. Drain the patties on paper towels and serve hot, garnished with the reserved coriander.

Make these ahead of time

These can also be made from leftover potatoes and can be mixed and shaped in advance, then kept chilled in the refrigerator until needed.


These patties are an unusual but very successful accompaniment to plainly cooked fish or grilled veal. They can also be served as part of a curry meal.


good source of vitamins B group and C.

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