Potato Patties Recipe- Coconut, Peanut & Cashew Stuffed Aloo Tikki

Last Updated on 2 months by Neha Deshmukh

Potato Patties Recipe – Coconut, Peanut & Cashew Stuffed Aloo Tikki

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – these Coconut, Peanut & Cashew Stuffed Aloo Tikki. Seriously, these aren’t your average potato patties. They’re packed with flavour, have a delightful texture, and are so satisfying. I first made these for a Diwali get-together, and they were gone in minutes! Get ready to impress your friends and family with this delicious treat.

Why You’ll Love This Recipe

These Aloo Tikki are a little bit special. The combination of the soft, spiced potato with the crunchy, sweet, and slightly tangy stuffing is just heavenly. They’re perfect as a snack, a side dish, or even a light meal. Plus, they’re surprisingly fun to make! If you’re looking for a flavourful and satisfying Indian snack, you’ve found it.

Ingredients

Here’s what you’ll need to make these amazing Aloo Tikki:

• 3 large potatoes
• 3 tablespoon arrowroot flour
• As required rock salt
• 0.25 cup tightly packed grated coconut (about 30g)
• 3 tablespoon peanuts, roasted and coarsely crushed (about 30g)
• 3 tablespoon cashews, coarsely crushed (about 30g)
• 2 tablespoon raisins, chopped (about 20g)
• 0.5 teaspoon sugar (about 2g)
• 1 teaspoon lemon juice (about 5ml)
• 2-2.5 tablespoon chopped coriander leaves (about 10-12g)
• 0.5 teaspoon green chili paste (about 2.5ml)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Arrowroot Flour: This is my secret weapon for binding the potato patties. It gives them a lovely texture without making them heavy. You can substitute with cornstarch if you don’t have arrowroot flour, but I find arrowroot works best.
• Nuts: Traditionally, peanuts and cashews are used, but feel free to experiment! My aunt always adds a handful of chopped almonds for extra crunch.
• Coconut: Freshly grated coconut is always best, but unsweetened desiccated coconut works in a pinch.
• Coriander: Don’t skimp on the coriander! It adds such a fresh, vibrant flavour. A generous handful really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes until they’re nice and tender. You should be able to easily pierce them with a fork. Once cooked, peel them and mash them in a bowl until smooth.
2. Now, add the arrowroot flour and rock salt to the mashed potatoes. Mix well to form a soft, pliable dough. Set this aside for a few minutes.
3. While the potato dough rests, let’s make the stuffing. Dry roast the peanuts and cashews separately until they’re golden brown and crunchy. Be careful not to burn them! Once roasted, coarsely crush them using a mortar and pestle – or you can put them in a ziplock bag and gently crush them with a rolling pin.
4. In a separate bowl, combine the grated coconut, crushed nuts, chopped raisins, sugar, lemon juice, chopped coriander leaves, and green chili paste. Mix everything together until well combined. This stuffing smells amazing, doesn’t it?
5. Take a small portion of the potato dough and flatten it into a disc. Place a spoonful of the stuffing in the center. Carefully bring the edges of the dough together to seal the stuffing inside, forming a patty. Repeat with the remaining dough and stuffing.
6. Optional: If you want extra crispy patties, lightly coat them with a little arrowroot flour.
7. Heat ghee or oil in a shallow pan over medium heat. Gently place the patties in the hot oil and fry them until they’re golden brown on both sides.
8. Remove the patties from the pan and place them on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Don’t overwork the potato dough, or the patties will become tough.
• Make sure the oil is hot enough before frying, or the patties will absorb too much oil.
• For even cooking, don’t overcrowd the pan. Fry the patties in batches.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil for a completely vegan version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your arrowroot flour to ensure it’s certified gluten-free if you have a severe allergy.
• Spice Level Adjustment: Adjust the amount of green chili paste to your liking. My friend loves to add a pinch of red chili powder for an extra kick.
• Festival Adaptations: These Aloo Tikki are perfect for festivals like Holi and Diwali. They’re a popular snack during these celebrations.

Serving Suggestions

Serve these Aloo Tikki hot with your favourite chutneys! I love them with coriander chutney, sweetened curd, or tamarind-date chutney. They also make a great side dish with a cup of masala chai.

Storage Instructions

Leftover Aloo Tikki can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore their crispiness. You can also freeze them for longer storage.

FAQs

What type of potato works best for Aloo Tikki?

I find that starchy potatoes like Russet or Yukon Gold work best. They mash easily and hold their shape well.

Can I make the stuffing ahead of time?

Absolutely! You can make the stuffing a day or two in advance and store it in the refrigerator. This will save you time when you’re ready to assemble the patties.

How can I achieve extra crispy patties?

Coating the patties with a little arrowroot flour before frying helps them get extra crispy. Also, make sure the oil is hot enough.

What is the best way to crush the nuts for the stuffing?

A mortar and pestle works great, but you can also use a ziplock bag and a rolling pin. Just be careful not to crush them into a powder!

Can I bake these patties instead of frying them?

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.

Enjoy making these Aloo Tikki! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!