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Aloo Tikki

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(serves 6)

Medium Potatoes, peeled & boiled                                  4

Coriander powder       1/2 tsp

Cumin Powder             1/2 tsp

Oil                                 4 tbsp

Paprika                         2 tbsp

Turmeric                       2 tbsp

Salt, to taste




1. Mix all ingredients (except for the egg and oil) in a medium bowl until fully incorporated.

2. Place in the refrigerator/icebox for 30 minutes or up to 24 hours

3. Shape the aloo tikki’s (To make 9, use 1 1/2 tsps of mixture each)


1. Heat the paella pan over medium heat/flame, drizzle a little oil, and cook for 5 minutes each side until nice and gold brown.


Written by: Chelsia

Aquaforno II

Available to order now