Street-side Potato Cakes - Aloo tikka Chaat

    As we wave goodbye to Summer, Holi, the Indian festival of colour, is the perfect remedy to shake off the blues and celebrate one of the world’s most energetic and vibrant festivals! Holi takes place on 19th March this year, and is set to be celebrated by many people around the world with dancing, singing, feasting and colourful street parties where revellers throw bright paints and powders. Below, well-known Indian chef, Anjum Anand, shares her favourite Samosa Holi recipe to help inject some colour into your cooking this Holi! This samosa recipe is simplified by using shop-bought filo pastry, which gives a light and crispy covering, rather than the heavier gram-flour dough traditionally used. The filling is delicious with a mixture of sweet, spicy, tart and buttery flavours in each mouthful. Indian tea-time snacks tend to be vegetarian, but we always have a batch of mini cocktail samosas made with minced lamb in the freezer for unexpected guests, to be served with drinks to.


    London, England, UK
    2 people made this


    • 2 tbs. vegetable oil plus 1 tsp.
    • 2 medium large potatoes, boiled, peeled and cooled and chilled for 30m.
    • 1/2 tsp. coriander powder
    • 1/3 tsp. garam masala
    • 1/2 tsp roasted cumin seeds, roughly powdered
    • 2/3rd tsp. dried mango powder
    • 1/2 cup frozen green peas, brought to room temperature
    • Sea salt and lots of freshly ground black pepper or to taste
    • Small fistful of fresh coriander, chopped
    • 1 green chilli, seeded and finely chopped
    • 2 tbs. cornflour
    • Plain yoghurt (to serve)
    • Tamarind chutney (to serve)
    • Fresh coriander leaves (to serve)


    1. In a bowl mash the potatoes, add the remaining ingredients and 1 tsp. of oil and mix well. I find it best to use my hands as the heat helps bring it together. Taste and adjust seasoning.
    2. Form into 8 equal portions and make firm balls with them then flatten a little into burgers.
    3. Dip both sides into the cornflour. Heat the oil in a large non-stick saucepan and add the potato cakes, cook over a moderate heat until golden on both sides.
    4. Serve with the yoghurt and tamarind chutney, sev if you have some and fresh coriander.

    See it on my blog

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