Aloo Tikka Recipe


  • 2 tsps Salt
  • 1 Egg Yolk
  • 3 tbsps Ghee
  • 100 gms Besan
  • 65 gms Arhar Daal
  • 1 tbsp Lemon Juice
  • 1 tsp Ground Cumin
  • 1 Egg, Lightly beaten
  • 2 tsps Garam Masala
  • 1 tsp Ground Coriander
  • 600 gms Potatoes, chopped
  • 1 tbsp Mint leaves, chopped
  • 1 tbsp Coriander leaves, chopped
  • 2 small fresh red Chillies, finely chopped

  • Tamarind Sauce
  • 1 tsp Ground Cumin
  • 250 ml boiling Water
  • 2 tsps Grated Ginger
  • 50 gms Jaggery, chopped
  • 50 gms Dried Tamarind, chopped


  1. Put daal in medium bowl, cover with water, soak 45 minutes, drain. Place dhal in medium pan, cover with 10 minutes or until just tender. Drain.
  2. Boil, steam or microwave potatoes until tender, drain then mash. Cool
  3. Combine mashed potatoes, besan, herbs, spices, chillies, egg yolk, juice and salt in large bowl, stir in daal. Mould mixture into balls, then flaten to form patties. Dust patties with extra besan, shake away excess.
  4. Heat ghee in large non-stick pan, dip patties, one at a time, in egg. Cook until browned, drain on absorbent paper. Serve patties with Tamarind Sauce.
  5. Tamarind Sauce. Combine water with tamarind in small bowl, stand for 30 minutes. Strain tamarind into small pan, pressing pulp to extract all liquid. Discard the .
  6. Add ginger, cumin and jaggery to pan, bring to boil then immediately simmer, uncovered, about 5 minutes or until sauce thickens slightly. Strain sauce, serve warm.

Tip: Sometimes hot oil starts foaming and starts rising in the pan. Dissipate the foam to avoid this situation by adding a marble sized ball of tamarind to the oil.

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