Printed September 2, 2026
Mashed Potato Aloo Tikki with Tamarind Glaze
Those bland leftover mashed potatoes transform into crispy, spiced Indian street food patties with a sweet-sour finish. A cross-cultural rescue mission that turns forgettable sides into unforgettable snacks.
Ingredients
- 2 cups leftover mashed potatoes
- 1/2 cup frozen peas, thawed
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh cilantro, chopped
- 1/4 cup breadcrumbs or panko
- 3 tablespoons tamarind concentrate
- 2 tablespoons honey
- 1 tablespoon water
- Vegetable oil for frying
- Salt to taste
Preparation
There's a certain melancholy to leftover mashed potatoes sitting in a container, their fluffy promise diminished. But in the hands of inventive cooks across Mumbai's street stalls, potatoes are never a tragedy—they're always an opportunity.
This recipe reimagines your refrigerator's saddest resident as golden aloo tikki, those irresistible potato patties that crunch outside and melt inside. The tamarind glaze adds the sweet-sour punch that makes them utterly addictive.
Preparation
- In a large bowl, combine the leftover mashed potatoes, peas, garam masala, cumin, cayenne, cilantro, and salt. Mix thoroughly until spices are evenly distributed.
- Form the mixture into 8-10 patties, about 1/2 inch thick and 3 inches in diameter. If the mixture is too wet, add breadcrumbs gradually.
- Press each patty into breadcrumbs on both sides to create a coating.
- Heat about 1/4 inch of oil in a large skillet over medium-high heat.
- Fry the patties for 3-4 minutes per side until deeply golden and crispy. Work in batches to avoid crowding.
- While patties cook, whisk together tamarind concentrate, honey, and water in a small bowl.
- Drain tikki on paper towels, then drizzle with tamarind glaze or serve it on the side for dipping.
Serve immediately while the contrast between crispy exterior and creamy interior is at its peak. These are magnificent with yogurt or mint chutney.
