Aloo Tikki

by Edward Daniel
Aloo Tikki recipe.

Fiery pillowy potato and polenta patties with garam marsala, chili, lemon, mango, fennel and fresh coriander; Aloo Tikki.

Tantalise your tastebuds with delicious spicy wholesomeness. And, lounge.

This dish will obliterate your belief that vegan food can’t be super nourishing.

Make this:

  • When the kiddies are on half term and you load then up before you go scale that climbing frame that’s even too big for you
  • When you’ve got the fam over and you want to fire up the conversation with mouth-watering patties that’ll have them reaching for the nearest bevvie
  • When you’re hosting a party and need a centre piece to delight and get the party into the swing

Aloo Tikki was inspired because of my mum who would fervently make these little beauties when I was young.  My brothers and I would gobble these up as soon as they were made; the joys of enjoying simple lush food.

I serve with a tamarind date chutney but you could serve with a mint chutney.

Aloo Tikki is vegan and glutenfree. it is also Indian cuisine.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Aloo Tikki recipe.
Serves: 20 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g potatoes
  • 100g polenta
  • 1inch ginger
  • 1tsp garam masala
  • 1tsp fennel seeds
  • 1tsp mango powder
  • ½ tsp chili powder
  • 1tbs olive oil
  • Few sprigs of coriander, chopped
  • Bunch of spring onions, chopped
  • ½ lemon, juice
  • 1/4tsp salt
  • 50g peas


  1. Peel and boil the potatoes in water for about 20 minutes until softened. Drain and set to one side.
  2. In a large mixing bowl mix together the garam masala, fennel seeds, salt, mango and chili powders. Toss in the potatoes and polenta and using a masher, mash the potatoes until fluffy. Pour in the olive oil and lemon juice.
  3. Add in the chopped coriander and spring onions.
  4. Line a tray with parchment paper.
  5. Using the palm of your hands take a small amount of the tikki mixture and roll into a ball and pat flat. Place a few peas in the centre and fold over with your hands. Form into circular patties. Repeat until all the mixture has been used up.
  6. Heat oil in the frying pan. And coat the aloo tikki in oil and return to the tray.
  7. By way of batches, place the aloo tikki into the tray and place in the air fryer for 14 minutes, after the first couple of minutes turn over the aloo tikki.
  8. Serve piping hot.

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