Aaloo Tikki Pakora

Aaloo Tikki Pakora


  • 400 grams boiled potatoes (let them cool before using)
  • 3/4 cup vegan bread crumbs (Panko bread crumbs and gluten free breadcrumbs are generally vegan, but do check the packaging)
  • 1 cup peas*
  • 1 tbsp cumin seeds
  • Salt to taste


  • 1 and 1/2 cup chickpea flour (Besan)*
  • 1/2 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp red chilli powder (optional)
  • 1/4 cup water (and spare 1-2 tbsp)
  • Oil for deep frying


  • Mash the potatoes using a hand held grater.
  • Add in the remaining ingredients for the filling and blitz them in a food processor (can use hands to mix too) The consistency of the mixture should be like play dough. If needed add more breadcrumbs.
  • Roll the mixture little bigger than the size of golf balls. Gently press them with your hands to look like small patties about 1 and 1/2 cm thick. Spread them on a flat tray and keep in the fridge for 30 min.
  • In the meantime, mix all the ingredients for the batter in a large bowl and whisk vigorously until it becomes smooth. It should be like pancake batter.
  • Fill 3/4 of a medium pot with oil and heat it up on medium flame. Drop a small amount of batter in the hot oil, if it comes back up immediately, the oil is ready.
  • Dip the patties in the batter until fully coated and gently drop them in the hot oil. Do not over crowd the pot. May be 2-3 patties at a time.
  • Fry until golden and crispy on the outside. Flip them over if needed.
  • Take out the pakoras and drain on a paper towel
  • Serve hot on their own with mint salsa Chutney or in a vegan slider bun.

*If using frozen peas, thaw before using.

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