Aloo Tikki (Indian Potato Cakes)

Serves: 10Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium

Serves: 10


  • 2 lbs. Idaho potato, peeled
  • 2 oz. channa dahl (Indian lentils)
  • 1 tsp. salt
  • 1 tsp. red chili powder
  • 1 egg yolk
  • 2 tsp. finely chopped ginger
  • 2 cloves garlic, peeled and finely chopped
  • 1⁄4 cup minced cilantro
  • 3 Tbsp. olive oil


  • Boil the potatoes in water to cover until tender. Drain and let cool. Mash the potatoes.
  • Boil the lentils in water to cover until softened (about 30 minutes). Let cool.
  • Add the cooled lentils, salt, red chili powder, egg yolk, ginger, garlic, and the cilantro to the mashed potatoes. Combine the lentil and mashed potato mixtures and form into patties.
  • Heat the olive oil over medium-high heat. Pan-fry the patties until golden brown on both sides.