Aloo Tikki (Indian Potato Cakes with Green Chutney)
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Minimalist Baker · by Minimalist Baker★ 4.7 (83)

Aloo Tikki (Indian Potato Cakes with Green Chutney)

NUTRITION · PER SERVING45M COOK
CAL 5%·PRO 5%
CARBS 18G76% OF CAL
3G FIBER0G ADDED0G INTRINSIC13G OTHER3G TOTAL SUGAR
FAT 2G18% OF CAL
1G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy golden potato cakes spiced with curry powder and cardamom, served with a bright cilantro-lime chutney. A vegan Indian side or snack.

sideindiandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 2 pounds yukon gold potatoes ((scrubbed clean, peeled + halved))
  • 1-2 Tbsp vegan butter ((plus more for cooking // or sub a neutral oil of choice))
  • 2 tsp curry powder ((plus more to taste // I love Trader Joe's curry powder))
  • 1/8 tsp ground cardamom ((plus more to taste))
  • ~1/2 tsp each salt + pepper ((to taste))
  • 2/3 cup green peas ((thawed if frozen))
  • 1/2 cup panko bread crumbs ((optional // for coating // gluten-free for GF))
  • 1 bunch fresh cilantro ((stems mostly removed // 1 bunch equals ~3 ounces))
  • 3 cloves garlic ((crushed))
  • ~1/4 tsp each salt + pepper ((to taste))
  • 1 large lime ((juiced // or sub lemon))
  • 1 Tbsp sweetener ((such as cane sugar, maple syrup, or honey if not vegan // plus more to taste))
  • 1-2 Tbsp water ((to thin))
  • 1-2 Tbsp ripe avocado ((optional // for extra creaminess))
PREP
15M
SODIUM
200MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.