Alu Ki Tikki or Indian Potato Patties

I was lucky enough to eat some delicious authentic, homemade Indian food at the home of my friend Swapna and her lovely son Aditya.  I loved it so much that I got the recipe from Swapna and her mother, and tonight I ventured into the arena of Indian cooking, something totally new for me.  My daughter Randi and my son-in-law Dan both love Indian food, and when I told Randi I would be bringing this dish to her house tomorrow, she got really excited.  My son Danny tasted this, and agreed that it is delicious!  To me, these taste like a spicy version of hashed browns, with just the perfect amount of heat and just a subtle hint of cilantro. I’m so glad I tried this recipe!  Thank you Swapna!

This recipe makes about 15 potato patties.

  • 2 very large Idaho or Russet potatoes, washed
  • 2-4 tablespoons plain breadcrumbs, depending on how big your potatoes are (I use Colonna)
  • about 1/2 to 1 teaspoon kosher salt
  • 1 or 2 small, dark green thin chiles, chopped fine (I used 2, but did not use the seeds), but you may if want more heat
  • about 10 cilantro leaves, torn or chopped into little pieces
  • light olive oil

Place one potato in microwave safe bowl with about 1/4 cup cold water.  Pierce a few times with fork, cover and cook on high for 3-5 minutes depending on size of potato.  Turn potato over, cover and cook another 3-5 minutes till soft.  Let cool, by pouring hot water out and putting a little cold water into bowl.  Turn potato over a few times in cold water.  Then peel potato with your hands.  Place in mixing bowl.  Repeat with second potato in microwave.  Mash first potato, then mash second potato when it is cooked, cooled, and mashed.  Add the salt, cilantro, the chiles, and the bread crumbs, and mix with a fork or gently with your clean hands. Put a little oil on your hands, and form into round patties about 2 to 3 inches round and about 1 inch thick.  Heat large nonstick frying pan up, add  some oil to coat, and gently place potato rounds in hot pan.  Let sit without turning until they are totally brown on bottom, about 5-8 minutes.  You may need to add a little more oil if pan becomes totally dry.  Turn when nicely browned on bottom, and cook till underside is brown, adding oil if necessary, about another 5-7 minutes.  Serve hot.

Note:  You may refrigerate them and serve them later after heating them in oven- 350 degrees for 15 minutes.