Vegan Baked Aloo Tikki
Vegan Baked Aloo Tikki offers crispy, spiced potato patties with a healthy, plant-based twist. This simple recipe creates Indian potato patties perfect for snacking or entertaining.
Ingredients
- 2 cups boiled and mashed potatoes about 3 medium potatoes
- ½ cup finely chopped onion
- ¼ cup chopped coriander leaves
- 2 green chilies finely chopped (adjust to taste)
- 1 tsp grated ginger
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- 2 tbsp chickpea flour besan or oat flour
- 1 tbsp lemon juice
- 2 tsp oil for brushing
- Optional: ½ cup cooked green peas
Instructions
Boil and Mash Potatoes
- I boil 3 medium potatoes until tender, peel, and mash while warm for smooth crispy vegan patties.
Prepare Masala Mixture
- I mix mashed potatoes, ½ cup onion, ¼ cup coriander, 2 green chilies, 1 tsp ginger, ½ tsp turmeric, 1 tsp cumin, 1 tsp coriander powder, ½ tsp garam masala, 1 tbsp lemon juice, and salt in a bowl for this simple recipe.
Bind Mixture
- I add 2 tbsp chickpea flour to bind, mixing until the dough holds for these Indian potato patties.
Shape Patties
- I divide the mixture into 8 portions, roll into balls, and flatten into round patties for this plant-based snack.
Preheat Oven
- I preheat the oven to 400°F (200°C) and line a baking tray with parchment, brushing with 1 tsp oil for crispy vegan patties.
Bake Patties
- I place patties on the tray, brush tops with 1 tsp oil, bake 15 minutes, flip, and bake 10–15 minutes until golden for this Vegan Baked Aloo Tikki.
Serve Hot
- I serve patties hot with mint chutney or dairy-free yogurt for Indian potato patties.
Notes
- Use starchy potatoes like russets for best texture.
- Add cooked peas or grated carrots for extra nutrition.
- Don’t over-mash potatoes to avoid a gummy texture.
- Flip halfway through baking for even crispness.
- Can be air-fried or shallow-fried for variation.
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