6 medium Potatoes, boiled, peeled and mashed

3 tbsp. Corn Flour

1 teaspoon Lemon Juice


Oil for shallow frying

For Stuffing:

1 cup Frozen Corn

½ cup Fresh Coriander, Chopped

2 tbsp. Peanuts, Roasted, coarsely grounded

1/2 tsp. Dry Mango Powder

1/2 tsp. Garam Masala Powder

½ tsp. Chat masala Powder

2 Green chilies, finely chopped

1 tbsp. Grated Ginger

Salt to taste

For Serving:

1 cup yogurt, slightly salted and beaten

1/4 cup Green Chutney

1/2 cup Sweet Chutney (Date-Tamarind Chutney)

½ cup Pomegranate

½ cup Grapes, sliced

1 tsp. Red Chili Powder, for garnishing

1 tsp. Dry roasted Cumin seeds Powder

4 tbsp. Fresh coriander, finely Chopped


Defrost the frozen corn and cook in the pan to mix all the ingredients. Cook it for 2-3 minutes. Remove and keep it to cool.

Take mashed potatoes in a large bowl and add corn flour, lemon juice and salt in it, mix well.

Divide the mixture of mashed potatoes into 8 -10 equal portions. Give each portion a round shape of ball and press a little to make 1/3 inch thick Pattie. Put 1-2 teaspoons filling in the center of patties.

Cover filling from all sides and make round ball. Again press a little and flatten stuffed ball into patties. Repeat the process to make all tikkies.

Heat the non-stick frying pan and drizzle 1 teaspoon oil over it. Put 5-6 tikkis over it and cook over medium flame until bottom surface turns golden brown, approx. 5-6 minutes.

Turn it upside down, drizzle some oil around its circular edge and cook for 4-5 minutes until another side also turns golden brown.

Transfer it to a plate. Repeat to cook all the patties.You can shallow fry also.

For arranging on the plate:

Take 2 aloo tikkis in each serving plate. Top each one with beaten yogurt, green chutney and sweet chutney.

Sprinkle cumin seeds powder & chili powder. Garnish with coriander, pomegranate and grapes. Serve immediately.


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