Authentic Potato Patties Recipe – Crispy Jeera & Hing Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Potato Patties Recipe – Crispy Jeera & Hing Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for that perfect snack – something crispy, flavorful, and satisfying. Well, look no further! These potato patties (or tikkis as we call them) are a staple in Indian households, and for good reason. I first made these with my grandmother, and the aroma instantly transported me back to my childhood. They’re incredibly versatile, easy to make, and absolutely delicious. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any potato patties. The combination of cumin (jeera) and asafoetida (hing) gives them a unique, warming flavor that’s seriously addictive. They’re perfect as a quick evening snack, a side dish with your meals, or even as a party appetizer. Plus, they come together pretty quickly – perfect for when those cravings hit! You’ll get 6-8 tikkis from this recipe, and it takes about 8 minutes to cook and 6 minutes to prep. It’s an easy recipe, even for beginners!

Ingredients

Here’s what you’ll need to make these amazing potato patties:

• 2 medium potatoes, grated (about 3 cups / 360g)
• 1 bunch fresh coriander leaves, chopped (about 1/2 cup / 30g)
• 1 teaspoon cumin (jeera) – 5g
• 2 green chillies, chopped (adjust to your spice preference)
• 1 pinch asafoetida (hing) – about 1/4 tsp
• 0.5 teaspoon red chilli powder – 2.5g
• 1-2 tablespoon besan (bengal gram flour) – 10-20g
• Salt to taste
• As needed oil for shallow frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Potatoes: Choosing the Right Variety

I prefer using starchy potatoes like Russet or Yukon Gold. They bind well and give a lovely fluffy texture. Avoid waxy potatoes, as they can make the patties too dense.

Coriander: Freshness is Key

Seriously, don’t skimp on the coriander! Fresh coriander adds a bright, vibrant flavor that really elevates the patties. Dried coriander just won’t cut it.

Spices: The Role of Jeera & Hing – Regional Variations

Jeera (cumin) is a cornerstone of Indian cooking, adding warmth and earthiness. Hing (asafoetida) is a bit more unusual, but it adds a savory, umami flavor that’s just incredible. It also aids digestion! You’ll find variations of this spice blend across India – some recipes add turmeric or garam masala.

Besan (Bengal Gram Flour): Binding & Texture

Besan helps bind the patties together and gives them a lovely, slightly crispy texture. Don’t add too much, though, or they’ll become heavy. 1-2 tablespoons is usually perfect.

Oil for Frying: Best Oils for Shallow Frying

I usually use vegetable oil or canola oil for shallow frying. They have a high smoke point and a neutral flavor. You could also use sunflower oil.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, grate your potatoes. This is where a little elbow grease comes in!
2. Now, this is important: squeeze out as much excess moisture from the grated potatoes as possible using a clean kitchen towel. This prevents soggy patties.
3. In a bowl, combine the grated potatoes, chopped coriander, cumin, green chillies, asafoetida, red chilli powder, besan, and salt.
4. Mix everything really well with your hands – get in there! You want all the spices to be evenly distributed.
5. Take a portion of the mixture (about 2-3 tablespoons) and shape it into a flat patty using your palms. Repeat with the remaining mixture.
6. Heat oil in a pan over medium heat. You want enough oil to shallow fry the patties – about 1/4 inch deep.
7. Carefully place the patties in the hot oil and fry for 3-4 minutes per side, or until they’re golden brown and crispy.
8. Remove the patties from the pan and drain them on paper towels to remove any excess oil.
9. Serve hot with your favorite chutney or ketchup!

Expert Tips

Here are a few tricks I’ve learned over the years to make these patties perfect every time.

Achieving the Perfect Crisp

Make sure the oil is hot enough before adding the patties. Also, don’t overcrowd the pan – fry them in batches.

Preventing Patties from Falling Apart

Squeezing out the excess moisture from the potatoes is key! Also, make sure you’ve added enough besan to bind the mixture.

Adjusting Spice Levels

Feel free to adjust the amount of green chillies and red chilli powder to your liking. If you prefer a milder flavor, you can even omit the green chillies altogether.

Using Different Potato Varieties

While starchy potatoes are best, you can experiment with different varieties. Sweet potatoes also work well for a slightly sweeter flavor!

Variations

Want to switch things up? Here are a few ideas:

Vegan Potato Patties

This recipe is already naturally vegan! Just double-check your oil is vegan-friendly.

Gluten-Free Potato Patties

This recipe is also naturally gluten-free!

Spice Level Adjustments: Mild, Medium, Hot

My family loves a good kick, so we usually go for medium-hot. But for my niece, I make a milder version with just a pinch of chilli powder.

Festival Adaptations: Navratri & Fasting-Friendly Version

During Navratri, you can skip the besan and use singhara (water chestnut) flour instead for a fasting-friendly version.

Serving Suggestions

These potato patties are incredibly versatile! Here are a few ideas:

• Serve them with mint-coriander chutney, tamarind chutney, or ketchup.
• Enjoy them as a side dish with dal and rice.
• Make a burger with a potato patty as the base!
• Pack them in your lunchbox for a delicious and satisfying snack.

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or in the oven to restore their crispness. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

Got questions? I’ve got answers!

What is Asafoetida (Hing) and can I substitute it?

Asafoetida has a pungent smell in its raw form, but it mellows out when cooked and adds a unique savory flavor. If you can’t find it, you can substitute it with a pinch of garlic powder, but it won’t be quite the same.

How can I make these patties ahead of time?

You can prepare the potato mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape the patties just before frying.

Can I bake these potato patties instead of frying?

Yes, you can! Preheat your oven to 200°C (400°F). Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried patties, but they’ll still be delicious.

What is the best chutney to serve with these potato patties?

Mint-coriander chutney is a classic pairing! Tamarind chutney also works beautifully.

How do I prevent the potatoes from turning brown while grating?

You can add a squeeze of lemon juice to the grated potatoes to prevent them from browning.

Enjoy these delicious potato patties! I hope they become a favorite in your home, just like they are in mine. Happy cooking!