Pan-Fried Aloo Tikki with Tangy Tamarind Chutney
Golden pan-fried spiced potato patties served with a tangy and sweet tamarind chutney, perfect as a popular North Indian street food snack. This indian-inspired vegetarian ready in about 27 minutes blends medium, boiled and peeled potatoes, finely chopped green chilies, chopped fresh cilantro into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, boiled and peeled potatoes
- 2, finely chopped green chilies
- 1/4 cup, chopped fresh cilantro
- 1 tsp ground cumin
- 1/2 tsp garam masala
- 1/2 tsp amchur (dry mango powder)
- 1 tsp salt
- 2 tbsp cornstarch
- 4 tbsp, for frying vegetable oil
- 3 tbsp tamarind paste
- 2 tbsp jaggery or brown sugar
- 1/2 cup water (for chutney)
- 1/2 tsp ground roasted cumin
- 1/4 tsp red chili powder
- 1/4 tsp salt (for chutney)
Instructions
- Step 1: In a large bowl, mash 4 medium boiled peeled potatoes until smooth. Add 2 finely chopped green chilies, 1/4 cup chopped fresh cilantro, 1 tsp ground cumin, 1/2 tsp garam masala, 1/2 tsp amchur powder, and 1 tsp salt. Mix well.
- Step 2: Sprinkle 2 tbsp cornstarch over the potato mixture and combine thoroughly to bind the mixture for shaping.
- Step 3: Divide the mixture into 8 equal portions and shape each into a flat round patty about 3 inches in diameter.
- Step 4: Heat 4 tbsp vegetable oil in a large non-stick skillet over medium heat until shimmering. Add patties in batches and fry for 3-4 minutes on each side until golden brown and crisp. Remove and drain on paper towels.
- Step 5: Meanwhile, prepare tamarind chutney by combining 3 tbsp tamarind paste, 2 tbsp jaggery or brown sugar, 1/2 cup water, 1/2 tsp ground roasted cumin, 1/4 tsp red chili powder, and 1/4 tsp salt in a small saucepan. Simmer over low heat, stirring occasionally, until thickened slightly, about 5 minutes. Let cool.
- Step 6: Serve the hot aloo tikkis with the tangy tamarind chutney as a dipping sauce for a delightful snack.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Aloo Tikki with Tangy Tamarind Chutney take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Fried Aloo Tikki with Tangy Tamarind Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Fried Aloo Tikki with Tangy Tamarind Chutney?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Fried Aloo Tikki with Tangy Tamarind Chutney for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Fried Aloo Tikki with Tangy Tamarind Chutney?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
