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Aloo Tikki

With Mazola® Corn Oil

Recipe created by @raisingaura

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5-6 Roundels

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Aloo Tikki:

  • 3 medium size potatoes
  • ½ cup finely diced red onion
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 ½ teaspoon red paprika
  • 1 ½ teaspoon very finely chopped ginger
  • 3 tablespoons finely chopped cilantro
  • 1 ½ teaspoon salt
  • 2 tablespoons Mazola Corn Oil
  • Chilli flakes (optional)
  • 2 cups Italian bread crumbs


  • 2 cups cilantro
  • 1 cup mint leaves 
  • 4 garlic cloves 
  • 2 teaspoons cumin seeds
  • 2 jalapeños 
  • 1 juiced lemon
  • ½ cup water 
  • 2 teaspoon salt
  • 1 teaspoon white sugar 


Directions for the Aloo Tikki:


  1. Wash and peel the potatoes.
  2. Add them to a pot of boiling water and boil until soft.
  3. Drain them completely and allow them to cool.

Mixture Prep

  1. To a mixing bowl, add the boiled potatoes, ground spices, diced onion, crushed coriander seeds, salt, finely chopped ginger and chopped cilantro
  2. Mash the potatoes, mix and combine everything until you get a stiff mixture
  3. Shape the tikkis into a round ball then flatten to create roundels 
  4. When done, divide the mixture into 12 equal portions
  5. Shape each portion into a 1 inch thick roundel
  6. Dip the tikkis in Italian bread crumbs until fully covered 
  7. Heat a cast iron griddle and brush the surface with 2 tablespoons of Mazola Corn Oil
  8. Place about 5 to 6 shaped roundels on the griddle and fry on medium flame until golden brown on both sides
  9. Remove from heat and top with cilantro sauce

Directions for the Cilantro Mint Chutney:

Blend everything together in a blender or food processor until smooth and enjoy! Refrigerate in an airtight container for up to 5 days.

Recipe created by @raisingaura