Potato Cakes
55 Min

Potato Cakes

Hot Potato cakes off the fryer, when made right, are one of the best appetizers ever. Called Aloo tikki in India, they can be stuffed with all kinds of fillings like ground meat, cheese, crushed peas, or other such fillings. This herb yogurt spice filling is an explosion of flavor in your mouth, well worth the work in making it. Turn the potato cake into a chaat by drizzling cumin yogurt, tamarind, and cilantro chutneys on top.
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Cook Time

55 Minutes



Step 1
Choose a wok or pot and fill it halfway with frying oil. Using a candy thermometer, heat up the oil to 350ºF over high-heat, then lower the temperature to 300ºF until you are ready to fry the potato cakes.
Step 2
Combine the green onions, herbs, peanuts, currants, fennel seeds, serrano chili, and salt and set aside.
Step 3
Without peeling the potatoes, grate them into a bowl. If any skin goes into the mixture, leave it and discard whatever comes off with the peel.
Step 4
Add the ginger puree, fenugreek, black pepper, cornstarch, and salt and mix to incorporate the ingredients. Make a tiny cake and test-fry to check for firmness and flavor. If the cake falls apart, add another teaspoon of cornstarch and test-fry another.
Step 5
Press and spread 1/4 cup of the potato mixture into the palm of your hand and stuff one teaspoon of the filling in the middle. Close the sides and seal the potato cake into an even round, making sure no part of the filling is peeking out and set aside on a plate. Repeat with the rest of the cakes. At this point, the potato cakes can be covered and refrigerated for up to 1 day.
Step 6
Deep-fry the cakes for 2 to 3 minutes on each side, until browned and crisp all over. Drain on paper towels and serve warm.

2 to 3 cups frying oil (such as rice bran, sunflower, or peanut oil)


2 stalks green onions, white and green parts, minced

1 bunch herbs, chopped (such as cilantro, mint, or basil)

1/2 cup toasted chopped peanuts

1/4 cup currants or raisins

1 tablespoon fennel seeds, crushed

1 serrano pepper chili, minced

1/2 teaspoon sea salt


1 pound (5 to 6 medium) red or golden potatoes, boiled for 15 minutes or until tender and chilled overnight

1 tablespoon ginger purée

1 tablespoon dried fenugreek leaves

1 teaspoon freshly ground black pepper

1 tablespoon cornstarch, plus more as needed

1 1/2 teaspoon sea salt

55 Min

Stock Your Pantry

Now for some chutney...

Either one of the below chutney's will taste absolutely glorious with these potato cakes!