Aloo Tikki Recipe

Sweet potato tikki

Name: Sweet potato tikki
Total time: 1 h 15 min
Yield: Makes 20
Cuisine: Indian
Ingredients: 800g sweet potatoes; 4cm piece ginger coarsely grated; a handful coriander finely chopped; 1/2 tsp coarsely ground black pepper; 1/4 tsp dried chilli flakes (add a bit more if you prefer it spicy); 1 1/2 tsp cumin seeds coarsely ground; 2 tbsp cornflour; 100g breadcrumbs; for frying vegetable oil; 1 medium plum tomato diced; 1/2 cucumber diced; 1 small green pepper diced; 1 small red onion diced; 1/2 lime juiced; sea salt; a handful coriander chopped

Maunika Gowardhan

Published: March 14, 2017 at 2:00 PM

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Makes 20

Easy

Total time: 1 hr and 15 mins

plus chilling

A star rating of 4 out of 5.1 ratingRate

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Traditionally cooked in Indian households as a snack, these potato cakes are packed with warming spice and served with a fresh, crunchy kachumber salad. This recipe uses sweet potato to keep them lighter

Vegan

Skip to ingredients

Alternatives

Complete the dish

Try this twist on an Indian aloo tikki recipe, then check out our saag aloo, aloo gobi, dum aloo, aloo gobi mattar and more vegetarian Indian recipes. For another snack idea with this vegetable, make our sweet potato fries.

Ingredients

Nutrition

800g sweet potatoes
4cm piece ginger

coarsely grated
a handful coriander

finely chopped
1/2 tsp coarsely ground black pepper
1/4 tsp dried chilli flakes

(add a bit more if you prefer it spicy)
1 1/2 tsp cumin seeds

coarsely ground
2 tbsp cornflour
100g breadcrumbs
for frying vegetable oil

KACHUMBER

1 medium plum tomato

diced
1/2 cucumber

diced
1 small green pepper

diced
1 small red onion

diced
1/2 lime

juiced
sea salt
a handful coriander

chopped

Nutrition: per serving

kcal84

low
fat1g
saturates0.1g
carbs16.4g
sugars6.4g
fibre2.2g
protein1.5g
salt0.1g

Method

step 1

To make the kachumber, put the veg in a bowl and mix with the lime juice, a good pinch of salt and the coriander.
step 2

Heat the oven to 190C/fan 170C/gas 5. Prick the sweet potatoes all over then bake for 40-45 minutes until tender. Cool slightly then halve and scoop the flesh out into a large mixing bowl.

Add the ginger, coriander, pepper, chilli, cumin and cornflour and mash everything together. Season with a little salt then divide into 20 cakes. Dip each cake in breadcrumbs and pat to stick. Chill for 20 minutes.
step 3

Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Add the potato cakes in batches and fry for 3-4 minutes on each side until light brown and crisp. Serve with the kachumber.

Authors

Maunika Gowardhan

Maunika GowardhanColumnist

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