Pan-Seared Aloo Tikki with Mint Yogurt Chutney

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden pan-fried potato patties seasoned with spices and herbs, served with a refreshing mint yogurt chutney for a classic North Indian snack. This indian (vegetarian) ready in about 30 minutes blends green peas, boiled, small green chili, finely chopped, fresh cilantro, chopped 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 210 calories and feeds 3, 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.

Prep: 15 min Cook: 15 min Serves 3 Indian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 3 medium boiled and mashed potatoes with 1/4 cup boiled green peas, 1 small finely chopped green chili, 2 tbsp chopped fresh cilantro, 1 tsp chaat masala, and 1 tsp salt. Mix well.
  2. Step 2: Add 2 tbsp cornstarch to the potato mixture and knead gently to bind. Divide the mixture into 6 equal portions and shape each into a flat round patty about 3 inches in diameter.
  3. Step 3: Heat 4 tbsp vegetable oil in a non-stick skillet over medium heat until shimmering. Carefully place the patties in the pan and cook for 4-5 minutes on each side until golden brown and crisp.
  4. Step 4: While patties cook, prepare the mint yogurt chutney by blending 1/2 cup plain yogurt with 1/4 cup fresh mint leaves, 2 tbsp fresh cilantro leaves, 1 tbsp lemon juice, 1/2 tsp cumin powder, 1/4 tsp salt, and 2 tbsp water until smooth and creamy.
  5. Step 5: Serve the hot aloo tikkis immediately with the fresh mint yogurt chutney on the side for dipping.

Frequently asked questions

How long does Pan-Seared Aloo Tikki with Mint Yogurt Chutney take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Aloo Tikki with Mint Yogurt 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-Seared Aloo Tikki with Mint Yogurt 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-Seared Aloo Tikki with Mint Yogurt Chutney for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.

Is Pan-Seared Aloo Tikki with Mint Yogurt Chutney vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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