Pakistani Spiced Potato Patties (Street Snack)

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Crispy on the outside and fluffy on the inside, these Pakistani-style spiced potato patties are a beloved street snack across the subcontinent. They're pan-fried until golden and typically served with tangy tamarind chutney and fresh mint sauce. Quick to make and bursting with warm spice flavors, they work perfectly as an appetizer, tea-time snack, or light lunch.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 12 gFat
• 1.5 gSaturated Fat
• 42 gCarbs
• 5 gFiber
• 3 gSugar
• 6 gProtein
• 380 mgSodium
• 780 mgPotassium
• 45 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the potato patties

• 1.5 lb (about 4 medium) russet potatoes
• 1 small yellow onion, finely chopped
• 2 green chilies, minced
• 1 tsp fresh ginger paste
• 2 tbsp finely chopped cilantro
• 1/4 cup chickpea flour (besan) or fine breadcrumbs
• 1 tsp salt, or to taste

For the spice mix

• 1 tsp cumin seeds, lightly crushed
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1/4 tsp ground turmeric
• 1/2 tsp chaat masala

For shallow frying

• 1/3 cup neutral oil (canola or sunflower)

For serving (optional)

• Tamarind date chutney
• Green mint-coriander chutney
• Sliced red onion and lemon wedges
• Extra chaat masala for sprinkling

Directions

1. Place the whole unpeeled potatoes in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil and simmer for 18 to 22 minutes, until a knife slides easily through the center. Drain and let cool until comfortable to handle.
2. Peel the warm potatoes and mash them thoroughly in a large mixing bowl until smooth with no lumps. Allow to cool for about 10 minutes before adding the other ingredients.
3. Add the chopped onion, minced green chilies, ginger paste, cilantro, chickpea flour, and all of the spices to the mashed potatoes. Mix well using your hands until the mixture holds together when pressed. Taste and adjust salt.
4. Divide the mixture into 8 equal portions and roll each into a smooth ball between your palms. Gently flatten each ball into a patty about 3 inches wide and 1/2 inch thick. If edges crack, press them back together with your fingers.
5. Heat the oil in a heavy nonstick or cast-iron skillet over medium heat until shimmering but not smoking. Carefully place 4 patties in the pan, leaving space between them; do not overcrowd.
6. Fry the patties for 3 to 4 minutes per side, pressing gently with a spatula for even browning, until deep golden and crisp on both sides. Transfer to a paper-towel-lined plate. Repeat with remaining patties, adding more oil if needed.
7. Sprinkle the hot patties with a pinch of chaat masala and serve immediately with tamarind chutney, mint chutney, sliced onion, and lemon wedges on the side.

Cook’s Notes

• Use starchy potatoes like russets; waxy varieties hold too much moisture and won't crisp as well.
• Always mash potatoes while still warm for a smoother, lump-free texture, but let them cool before adding spices so the flavors don't get muted.
• For an even crispier crust, lightly coat each patty in a thin layer of cornstarch before frying.
• Press a small indentation in the center of each patty before frying so they cook evenly and don't puff up in the middle.
• Aloo tikki taste best served hot off the pan; reheated patties lose their signature crispness.

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