Pakistani Potato Cakes, or Aloo Tikki

These savory Pakistani potato cakes (aloo tikki) are flavored with cumin seeds, cilantro and chili flakes. They are steady gluten-free and vegan snack or side dish.

We've never imagined we would post a recipe for Pakistani potato cakes (aloo tikki) on our blog, but here it is.

Living in overseas as an expat offers us many wonderful cultural experiences. We live in Malaysia; one of the beautiful SE Asian countries where so many cultures intertwine. Our 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 memorable cook, showed us how to make chicken biryani, butter chicken, chapati, and this unfussy and savory Pakisatni Potato Cakes. Her biryani was especially savory but it was quite of work if you make from scratch. She also taught us how to make chapati. Chapati is quite fun to make (ours never came out as round as hers). It is so hearty compare to Naan. Now we prefer eating our curries with chapati.

Our first attempt to imitate the classic Pakistani food is these potato cakes. They are truly one of a keeper potato cakes we'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 direct it is to make, of course.

How the dish comes together

These are cumin seeds.

We like to toast them to bring out their wonderful fragrance even more.

Boil the potatoes until fork tender. We 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 our slightly faded Henna on our 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. We wish you can take a bite of ours.

Try These Potato Recipes

• Direct Korean Potato Pancake (Gamja-jeon)
• Gamja Bokkeum (Korean Stir-Fried Potatoes)
• Direct Gamja Jorim (Korean Braised Potatoes)

• Yield: 6
• Prep: 15 minutes
• Cook: 20 minutes
• Total: 35 minutes

Ingredients

• 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

Method

1. Boil potatoes in the water until soft. Drain and set aside.
2. In a small skillet, toast the cumin seeds until fragrant and lightly browned.
3. 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.
4. 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.
5. Serve warm or at room temperature.