Aloo matar tikkis

Prep 0 h : 10 m
Cook 0 h : 30 m


  • 500g potatoes, peeled

    40ml oil

    A pinch of fresh nutmeg powder

    40g cornflour

    1 tsp cumin seeds

    A pinch of asafoetida

    250g green peas

    1 tsp chaat masala

    ½ tsp roasted cumin powder

    1 tsp Kashmiri chilli powder


  • Boil the potatoes in salted water until fork-tender but not over cooked.

    Remove from the water, let it cool and then grate.

    Adjust salt, if needed.

    Add nutmeg powder and cornflour.

    Mix well until you achieve a smooth texture.

    Keep aside.

    Heat oil in a frying pan and add cumin seeds and asafoetida.

    Saute until aromatic.

    Now add green peas and saute for 5 mins or until the peas are cooked and mushy.

    Add the remaining spices and season with salt; mix well.

    Divide the potato and green peas mixtures into equal portions and shape

    each into a ball.

    Flatten the potato ball into a patty, place a green pea ball in the centre and bring the edges together to seal.

    Repeat the process with remaining potato and green pea balls.

    Heat oil in a frying pan and deep-fry the patties until golden brown on both sides.

    Serve on a bed of spiced chickpea curry or as a snack with a chutney of your choice.

    Recipe by Asha’s restaurant, Wafi Mall