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Written by on May 24, 2022

Aloo ki Tikki (Pakistani & Indian-style Potato Cakes) are one of those traditional South Asian foods. This recipe for Pakistani-style potato cakes, called Aloo ki Tikki, is made with mashed potatoes, onions, herbs, and spices. These pan-fried potato cakes are crispy, savoury and perfectly spicy!

Eating an Aloo Ki Tikki (Pakistani-Style Potato Cake) spread with green chutney in a white bowl filled with basmati rice.


  • 3large or 5 small potatoes
  • 1small onion, peeled and roughly chopped
  • 1-2 green chilli peppers, stems removed and chopped into a few pieces
  • 1-2tbsp mint leaves
  • 2tsp salt, or to taste
  • ½tsp each black pepper powder, red chilli flakes, coriander powder, and cumin powder
  • pinched chilli powder, or more to taste
  • ½tsp cumin seeds
  • 1tsp lemon juice
  • Oil to pan fry
  • 1-2eggs whisked
  • breadcrumbs (I use gluten-free), optional
To Cook the Potatoes
  • Place the potatoes on a microwave-safe plate (or just place them on the microwave plate). Cook on high power for 5 minutes. Remove if cooked. if not, use a tong to turn each potato over, and continue to cook in 2-minute increments until done. Remove from the microwave, and cut in half to test if the potatoes have cooked fully. If not, microwave in 1-minute bursts until fully cooked. Allow to cool, then peel the potatoes and transfer to a medium bowl. Use a potato masher to mash them until no large lumps remain.

To Prepare Aloo ki Tikki

  • In a food processor*, combine the rest of the ingredients except an egg and use the pulse function to chop so that the onions are finely chopped but not blended. You don’t want the onions to break down too much and end up releasing water. If you do notice any excess water in the mixture, tilt the food processor to drain it or dab it with a paper towel.
  • Add the chopped onion mixture to the mashed potatoes and taste and adjust the salt and seasoning. Lastly, add the egg and mix well. Ideally, allow this mixture to rest, covered, in the refrigerator for 20-30 minutes (though I often skip this step). If you feel that they are not holding the shape as much as you’d like, add breadcrumbs, if needed.
  • Using your hands, shape about 1/3 cup of the mixture into a flat, round patty about 2 ½ inches in diameter. Continue with the rest of the mixture. You should have 10-12 patties.
  • Place the egg and breadcrumbs (if used) in shallow bowls so that you can dip them as you cook. Heat a large skillet, frying pan, or cast iron pan over medium-high heat. Add enough oil to lightly coat the bottom of the pan.
  • Dip both sides of each patty into the egg wash, and then the breadcrumbs, if using. Place 4-5 patties in the pan and allow them to cook for 3-4 minutes on each side, using a spatula to turn them over. Reduce heat as necessary.
  • Remove from the pan, and place on a plate lined with a paper towel to absorb any extra oil. Repeat until you have finished pan-frying all the patties. Cook any leftover egg in the remaining oil and serve with the patties.
  • Transfer to a serving platter and serve with a side of raita or chutney.


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