Pakistani Potato Cakes (Aloo Tikki)
These delicious Pakistani potato cakes (aloo tikki) are flavored with cumin seeds, cilantro and chili flakes. They are perfect gluten-free and vegan snack or side dish.
I’ve never imagined I would post a recipe for Pakistani potato cakes (aloo tikki) on my blog, but here it is.
Living in overseas as an expat offers me many wonderful cultural experiences. I live in Malaysia; one of the beautiful SE Asian countries where so many cultures intertwine. My family got to know a Pakistani family here and learned a lot about their culture and “the Food”.
Fouzia, a Pakistani mother of three young handsome boys and an amazing cook, showed me how to make chicken biryani, butter chicken, chapati, and this simple and delicious Pakisatni Potato Cakes. Her biryani was especially delicious but it was quite of work if you make from scratch. She also taught me how to make chapati. Chapati is quite fun to make (mine never came out as round as hers). It is so hearty and healthy compare to Naan. Now I prefer eating my curries with chapati.
My first attempt to imitate the authentic Pakistani food is these potato cakes. They are truly one of the best potato cakes I’ve eaten. The gentle spicy kick with cumin seeds, chili, and coriander.., they provide lovely fragrance and the deliciousness in your mouth. They are gluten free, partially vegetarian (need to use eggs) and yum-yum to anyone’s stomach. Not to mention how easy it is to make, of course.
How To Make Pakistani Potato Cakes
These are cumin seeds.
I like to toast them to bring out their wonderful fragrance even more.
Boil the potatoes until fork tender. I used Yukon potatoes.
Remove their skins and mash them.
Add cumin seeds, minced shallots, chili flakes, and chopped coriander (cilantro), salt and pepper to taste.
Mix all together.
Form into patties, about 2 1/2″ in size.
Coat them with beaten eggs.
Heat a little oil in a skillet and add the patties, pressing them down gently.
How do you like my slightly faded Henna on my hand?…
Fry them over med-low heat…
…until golden brown both sides, about 3 minutes on each. Serve warm or at room temperature. They make a wonderful appetizer or side dish, even as a snack. I wish you can take a bite of mine…
These past few days, my thoughts and prayers are with the victims and their families of Boston Marathon explosion. I got teared up by reading what happened and all the heroic actions of people at the scene.
The world is getting harsher, and tragic events are happening everywhere around the us. But with the humanity we cherish and the noble actions from the caring people…, I think that makes this troubled world much better place to live.
Charity never fails.
Other Potato Recipes
- German Potato Bread (Stays Fresh For 5 Days)
- Creamy Potato Salad with fresh herb
- Korean Potato Side Dish (Gamja Jorim)
Pakistani Potato Cakes (Aloo Tikki)
- 2 1/4 lb yukon or russet potatoes, peeled
- 1 tsp cumin seeds
- 2 shallots , minced
- 1 small bunch cilantro , finely chopped
- 1/2 tsp chili flakes
- 1/2 tsp black pepper
- salt , to taste
- 3 eggs , beaten
- canola or grape seed oil, for frying
- Boil potatoes in the water until soft. Drain and set aside.
- In a small skillet, toast the cumin seeds until fragrant and lightly browned.
- Mash potatoes in a large mixing bowl, add cumin seeds, shallots, cilantro, chili flakes, pepper and salt. Mix well with a spoon. Form the potato mixture into patties, about 2-1/2″ in size.
- Heat oil in a skillet over medium low heat. Coat the potato cakes with beaten eggs and place on a heated skillet pressing down gently. Fry them until golden brown on the outside, about 3 minutes. Turn over and fry the other side.
- Serve warm or at room temperature.