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Potato Tikki with Almond-Cilantro Chutney

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Potato tikki with almonds, jalapeno, and bell pepper, pan-fried until crispy and served with a creamy almond-cilantro chutney. A vegan Indian-inspired appetizer or snack.

YIELD

8 servings

PREP

30 min

COOK

30 min

READY

60 min

Potato tikki are crispy Indian potato patties, and this version folds in chopped almonds, jalapeño, red bell pepper, and cilantro for a textured, flavorful twist on the classic street food. Pan-fried slowly until a golden crust forms on each side, they’re served on shredded lettuce with a bright almond-cilantro chutney for dipping.

Forcing the boiled potatoes through a coarse sieve rather than mashing gives you a smoother, lump-free base that shapes and holds together better. Arrowroot flour mixed into the potato acts as a binder that helps the patties stay intact during frying without adding any gluten.

The slow fry is intentional. Low heat for 10 to 15 minutes per side builds a thick, crackling crust without burning. High heat gives you a thin, fragile shell with a cold center.

The almond-cilantro chutney is processed from ground almonds, fresh cilantro, soy yogurt, and hot paprika into a smooth, vibrant green sauce that’s tangy, nutty, and cooling against the warm, spiced patties.

Kitchen Tips

  • Oil your hands before shaping. The potato mixture is sticky, and a light film of oil prevents it from clinging to your palms.
  • Flatten the patties to ½ inch thick and keep them even. Uneven thickness means one side overcooks while the other stays pale.
  • Let the patties develop a proper crust before flipping. If they stick when you try to turn them, they’re not ready. Give them another minute.
  • Process the chutney almonds to a powder first, then add the wet ingredients. Reversing the order leaves chunky nut pieces.

Variations

  • Spiced tikki: Add a teaspoon of garam masala and ½ teaspoon of cumin to the potato mixture for a more traditional Indian spice profile.
  • Mint chutney: Replace the cilantro with fresh mint and add a squeeze of lime juice for a sharper, cooler dipping sauce.

Ingredients

4 4
LARGE LARGE POTATOES
¼ 59
CUP ML ALMONDS
chopped *
¼ 59
CUP ML SWEET RED BELL PEPPER
minced
2 2
EACH EACH JALAPEÑO PEPPER
seeded, minced *
½ 7.5
TABLESPOON ML LIME JUICE
2 30
TABLESPOONS ML CILANTRO
minced
1 ½ 23
TABLESPOONS ML ARROWROOT FLOUR
1
X SALT AND BLACK PEPPER
to taste *
1
X OLIVE OIL
for frying, to taste *
1 1
EACH EACH ROMAINE LETTUCE
shredded, 1 head *
Almond cilantro chutney
¼ 59
CUP ML ALMONDS
chopped *
3 45
TABLESPOONS ML CILANTRO
chopped
¾ 177
CUP ML SOY YOGURT *
1
X SALT
to taste *
1
X PAPRIKA
hot, to taste *

Directions

Boil potatoes until fork tender.

Cool slightly, peel and force through a coarse sieve to produce smooth mashed potatoes.

Add almonds, bell pepper, jalapeno pepper, lime juice, cilantro and arrowroot.

Season with salt and pepper and mix well.

Rub a film of oil on your hand.

Divide mixture into 8 portions and flatten into smooth patties, ½ inch thick.

Brush a seasoned skillet with a film of oil.

Place over low heat and when hot, slip in the patties.

Fry slowly for 10 to 15 minutes per side, or until a crisp crust forms.

CHUTNEY: In a food processor, process nuts until they are powdered.

Add rest of ingredients and process until smooth and green.

Serve patties over shredded lettuce with a bowl of chutney.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 135 1% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 3% Vitamin C 29%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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