Mughlai Aloo Tikki

Name: Mughlai Aloo Tikki
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
Cuisine: mughlai
Ingredients: 500 g potato (medium, whole, unpeeled); 0.25 tsp salt (for potato mixture); 100 g paneer (grated); 2 tbsp raisin (golden raisins, chopped); 2 tbsp cashew (broken into small pieces); 3 pcs green cardamom (seeds removed and powdered); 6 pcs saffron (strands, crushed); 0.5 tsp sugar; 2 tbsp corn flour (for dusting); 3 tbsp ghee (for pan-frying); 0.5 cup yogurt (whisked, for serving); 4 tbsp mint chutney (for serving); 2 tbsp cilantro (finely chopped)

RATING

4.6/5(98)

TASTE SCORE

9/10

Crispy, golden potato patties enriched with a rich Mughlai-style filling of paneer, nuts, and raisins. Lightly spiced with cardamom and saffron, these tikkis are pan-fried to perfection and served with a drizzle of creamy yogurt and tangy chutney.

PREP

25m

COOK

15m

SERVES

1 PIECE

173 cal

SERVINGS

METHOD · 5 STEPS

boil · ~25 min
Boil the potatoes.
1.Place whole, unpeeled potatoes in a large pot and cover with cold water by 2 inches.
2.Bring to a rolling boil over high heat, then reduce to a simmer and cook until fork-tender.
3.Drain and let cool until easy to handle. Peel the skin and mash the potatoes completely until smooth. Do not miss the lumps.
TIPDon't over-boil — stop as soon as a fork slides in easily. Waterlogged potatoes make soggy tikkis.
prep · ~3 min
Prepare the Mughlai filling.
1.In a mixing bowl, combine the grated paneer, chopped raisins, broken cashews, and sugar.
2.Powder the cardamom seeds using a mortar and pestle. Add to the filling along with the crushed saffron strands.
3.Mix gently until everything is evenly distributed.
prep · ~8 min
Form the tikkis.
1.Divide the mashed potato into 8 equal portions. Lightly grease your palms with a drop of water.
2.Flatten one portion into a disc on your palm. Place a heaping teaspoon of the paneer-nut filling in the center.
3.Bring the edges together to seal the filling completely. Gently shape back into a smooth, round patty.
4.Repeat with remaining potato and filling to make 8 stuffed patties.
TIPSeal edges perfectly — any gap will cause the tikki to crack open in the pan.
fry · ~10 min
Pan-fry until golden and crisp.
1.Spread the corn flour on a flat plate. Lightly dust each tikki on both sides, shaking off excess.
2.Heat 1.5 tablespoons of ghee in a heavy-bottomed skillet over medium heat.
3.Place the tikkis in a single layer without crowding. Cook for 2-3 minutes until the underside is crisp and golden.
4.Flip carefully with a spatula, add remaining ghee, and cook the other side for another 2-3 minutes.
TIPListen for a steady sizzle — if it's too aggressive, lower the heat. The crust needs patience to develop.
serve
Plate and serve immediately.
Arrange hot tikkis on a serving platter. Drizzle with whisked yogurt, top with mint chutney, and scatter fresh cilantro over everything.
TIPServe straight from the pan. Tikkis lose their crispness within minutes if they sit.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Boil potatoes just until fork-tender — overcooking makes them waterlogged and leads to sticky, hard-to-handle dough.
2
Always dust the formed tikkis in corn flour just before frying to create an ultra-crisp, non-stick crust.
3
Fry in ghee over medium heat, not high — too much heat burns the crust before the filling warms through.
4
Seal the filling edges completely by pinching with damp fingers to prevent cracks during frying.
5
Serve immediately after frying; leftover tikkis soften rapidly and lose their signature crunch.
6
Use golden raisins for a milder sweetness that complements the saffron and cardamom without overpowering.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace paneer with crumbled extra-firm tofu (pressed and drained) and use a neutral oil instead of ghee. The tofu mimics paneer's texture, making this plant-based while retaining the rich Mughlai feel.

low oil

Low-oil

Pan-fry using only 1 tablespoon ghee or oil in a non-stick skillet, and cook over medium-low heat for a few extra minutes per side. The crust will be lighter but still pleasantly crisp.

high protein

High-protein

Add 2 tablespoons of roasted chickpea flour (besan) to the mashed potatoes for a protein boost, and increase paneer to 150g. The besan also helps bind the patties.

nut free

Nut-free

Omit cashews and substitute with sunflower seeds or pumpkin seeds for crunch. Toast them lightly first to deepen flavor.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Paneer (cottage cheese) provides high-quality protein for muscle repair and satiety, and pairs well with the carbohydrates from potatoes for sustained energy.

✓

Contains Antioxidant Spices

Cardamom and saffron are rich in antioxidants that support digestion and may help reduce inflammation.

✓

Good Source of Iron

Raisins and cashews contribute dietary iron, which is essential for healthy blood oxygen transport.

✓

Probiotic-Friendly Accompaniment

Served with yogurt and mint chutney, this dish offers natural probiotics that promote gut health.

QUESTIONS?

Frequently asked questions

The most common cause is insufficient sealing. Make sure the potato disc completely envelops the filling and press edges firmly. Also, avoid overstuffing — use just a heaping teaspoon per patty.