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.
- 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 equipment to use
For this recipe, I suggest:
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.
- 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
- Peel and boil the potatoes in water for about 20 minutes until softened. Drain and set to one side.
- 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.
- Add in the chopped coriander and spring onions.
- Line a tray with parchment paper.
- 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.
- Heat oil in the frying pan. And coat the aloo tikki in oil and return to the tray.
- 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.
- Serve piping hot.