Inspired by the tasty North Indian street snack (chaat), Aloo Tikki, these have got to be the most wonderful smashed potatoes ever. Creamy and soft on the inside, beautifully browned and crispy on the outsides – this is a recipe that can be adapted to a number of flavor combinations as well. You could do like a chimmichurri smashed potato, a pesto-smashed potato, etc.
That said, this is my personal favorite. Indian-style chutneys are so impossibly delicious and the way we’ll use it in this recipe really puts the ingredients to work, from the very beginning of the recipe, all the way to the plating. I’m always trying to use ingredients to the best of my/their abilities – waste not, want not – and this recipe will use all of the cilantro and mint that I’m asking you to buy. You won’t end up with any wilting or brown herbs getting all sad on the bottoms of your produce drawers.
Nope. Not here. I’ll show you how it works …
How to make your smashed Aloo Tikki patties taste incredible, from the inside out:
Okay. The thing about this recipe that I love so much (besides the lovely combination of herbs that SPEAKS TO ME), is how we’ll use that lovely combination of herbs. One of the first things I ask you to do here, is boil the potatoes. And while you could just boil them in plain water and call it good, it would be a huge missed opportunity to build deeper, much more delicious flavor in the dish.
By adding tons of cilantro, mint, salt, and an entire head of garlic into the cooking water, the potatoes will pick up those flavors, tasting incredible by the time they’ve cooked all the way through. Seriously – taste a little piece of one after it’s come out of the water. It will taste subtly seasoned and very un-bland. That’s all I ask of you, little potato. Just don’t be bland, okay?
The fact that we can really use these gorgeous fresh herbs in both the roasting oil, dipping chutney, AND in the actual cooking water itself is really a solid My Kitchen Little win, I think.
Interested in learning more about Indian food? Here are some great resources to check out:
Over on Instagram:
Indian Online Food and Grocery Ordering
Videos
Fantastic Indian Cooking channel to follow on YouTube
What is Aloo Tikki?
Aloo = potato
Tikki = small cutlet or croquette
A North Indian street snack (chaat), Aloo Tikki are potato patties that are typically flavored with herbs, chilis, and sometimes peas. You’ll see them served with bright green chutneys (hari chutneys; more on these below) and honestly, they’re just the most delicious thing. They’re served hot, and also tend to come with a side of saunth (a tamarind chutney), and the bright green coriander-mint chutney that we’ll be making today.
Like so many food cultures around the world, India loves a potato. The various ways that Indian cuisine incorporates potatoes into their dishes – from stews and main-course curries to snacks like this – are all really brilliant.
How is Aloo Tikki Made?
Aloo Tikki is made a lot like a French potato croquette, a Jewish latke, or an American has brown in that:
- You cook potatoes (typically by boiling).
- You grate or shred them into small pieces.
- You flavor them with spices/herbs, binders, etc.
- You form them into patties.
- You fry/cook them until golden brown and addictively delicious.
Nothing not to LOVE about this. In my version today, I’m skipping the grating step and boiling the potatoes in a very flavorful water (a chutney-flavored broth or tea, if you will) and then just smashing them into patties. These patties get a coating of hari chutney which will help them to brown and get all sorts of delicious as they roast.
I also serve the leftover hari chutney on the side, because more is more. My version can be eaten as finger food or with a fork – either way is perfectly, wonderfully, acceptable. I actually ate mine directly off the sheet pan like a savage because I just love them so.
What is Hari Chutney?
Hari chutney is the verdant sauce that you will see served so often in Indian cooking. It’s built on fresh cilantro (coriander) and mint, and typically has other classic aromatics like garlic, ginger, lime, etc.
In this recipe, I’m going to use some of the hari chutney to flavor the potato patties before roasting. We’ll also use it as intended – the BEST dip.
What you’ll need to make this simple version of Aloo Tikki (Indian Chutney Smashed Potatoes)
Inspired by the North Indian street snack, Aloo Tikki, these smashed potato patties are so crispy and flavorful – a perfect side dish for any table. Makes 24 smashed potato patties.
12 red potatoes, halved (not the baby/tiny ones)
1.5 TBSP + 1/2 tsp salt, divided (and any more, as needed)
1 bunch fresh cilantro
1 bunch mint (exact amount can vary here)
The juice of half a lime
½ jalapeno, seeded (optional, omit of you want a mild chutney)
1 bulb garlic, cut in half (exposing the cloves; you can leave the skins on)
½ tsp garlic powder
Canola, vegetable, or grapeseed oil (about ⅓ to ½ cup)
You will also need: baking sheets, parchment paper
How to make this easy version of Aloo Tikki
Begin by making the chutney. In a blender, combine a handful of cilantro, leaves and stems are fine, along with a handful of mint. I do equal parts of both. Add the lime juice, jalapeno, garlic powder, and about ½ tsp salt. With the motor running, drizzle in the oil until you have a smooth, pourable chutney; I use about ⅓ to ½ cup oil. Taste it and season as needed. Set aside for now.
Put the potatoes in a large pot over high heat and fill with water to cover. Add 1.5 TBSP salt, the rest of the cilantro and mint, and the garlic bulb halves. Allow the potatoes to cook through until fork tender; takes about 30 to 40 minutes.
When they’re fork tender, drain the potatoes and lay them out on a cutting board to steam/dry for 5 minutes. Remove the skins.
Preheat the oven to 400 degrees F. Put sheets of parchment paper on each of two baking sheets. Divide the potato halves evenly between the two baking sheets, spacing them evenly apart.
Using your palm, gently and evenly smash the potatoes until they’re as flat as you can get them without breakage.
Spoon about ½ to 1 tsp of the chutney onto each potato patty and rub it all over so it evely coats (don’t forget the edges!). Roast the potatoes until very golden brown and crispy; about 35 to 45 minutes. Broil for one minute at the end to really get them there.
Serve the potatoes with the remaining chutney on the side.
If you like the looks of this Easy Indian Chutney Smashed Potatoes recipe (Aloo Tikki inspired potatoes), you might also want to check out:
Almost Patatas Bravas
Chipotle Potato Chowder with Crispy Potato Bits
Easy Indian Chutney Smashed Potatoes (Aloo Tikki inspired)
Inspired by the North Indian street snack, Aloo Tikki, these smashed potato patties are so crispy and flavorful – a perfect side dish for any table. Makes 24 smashed potato patties.Â
- Yield: Makes 24 patties 1x
Ingredients
- 12 red potatoes, halved (not the baby/tiny ones)
- 1.5 TBSP + 1/2 tsp salt, divided (and any more, as needed)
- 1 bunch fresh cilantro
- 1 bunch mint (exact amount can vary here)
- The juice of half a lime
- ½ jalapeno, seeded (optional, omit of you want a mild chutney)
- 1 bulb garlic, cut in half (exposing the cloves; you can leave the skins on)
- ½ tsp garlic powder
- Canola, vegetable, or grapeseed oil (about ⅓ to ½ cup)
You will also need: baking sheets, parchment paper
Instructions
- Begin by making the chutney. In a blender, combine a handful of cilantro, leaves and stems are fine, along with a handful of mint. I do equal parts of both. Add the lime juice, jalapeño (if using), garlic powder, and about ½ tsp salt. With the motor running, drizzle in the oil until you have a smooth, pourable chutney; I use about â…“ to ½ cup oil. Taste it and season as needed. Set aside for now.Â
- Put the halved potatoes in a large pot over high heat and fill with water to cover. Add 1.5 TBSP salt, the rest of the cilantro and mint bunches, and the garlic bulb halves. Allow the potatoes to cook through until fork tender; takes about 30 to 40 minutes.Â
- When they’re fork tender, drain the potatoes and lay them out on a cutting board to steam/dry for 5 minutes. Remove the skins.
- Preheat the oven to 400 degrees F. Put sheets of parchment paper on each of two baking sheets. Divide the potato halves evenly between the two baking sheets, spacing them evenly apart.
- Using your palm, gently and evenly smash the potatoes until they’re as flat as you can get them without breakage.Â
- Spoon about ½ to 1 tsp of the chutney onto each potato patty and rub it all over so it evely coats (don’t forget the edges!). Roast the potatoes until very golden brown and crispy; about 35 to 45 minutes. Broil for one minute at the end to really get them there.Â
- Sprinkle with a little salt, if you like, and serve the potatoes with the remaining chutney on the side.
Keywords: Indian Chutney Smashed Potatoes (Aloo Tikki inspired)
