A wonderful side dish of fried potatoes served with chutney and yoghurt.


  • large boiled potatoes
  • 1 tsp salt or as per taste
  • 2 tblsp clarified butter
  • for the stuffing:
  • 2 tblsp oil
  • 120 g green peas cooked or frozen peas defrosted
  • 20 g chopped raisins (golden)
  • 1 green chili chopped
  • 1/4 tsp salt or to taste
  • red chili powder to taste (optional)
  • 1 tsp coarsely ground dry-roasted cumin seeds
  • clarified butter for pan-frying.
  • yoghurt for serving
  • 1/2 tbsp scrapped and minced ginger


  • Peel the potatoes and grate them very finely. Add salt and clarified butter and knead until properly mixed.
  • Divide it into 12 equal portions.
  • For the stuffing heat the pan add oil add ginger and green chilly sauté for 1 or 2 min.
  • Add green peas and raisins mix all the spices and check seasoning.
  • Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
  • Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
  • Heat 1 tsp. clarified butter in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding clarified butter if required, on a very low heat.
  • Serve aloo tikki hot with chutney and stirred curd.

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