Baked Aloo Tikki Using Leftover Potato Stuffing

Wednesday, July 22, 2020

Here's a quick recipe for Baked  Aloo Tikkis born out of leftovers. I had some leftover Potato stuffing from last night's dinner of Aloo Parathas & considering how much of a Tikki/Cutlet fan my son is,  I decided to turn them into Tikkis. 

Baked Potato & Paneer Cutlets

I decided to try the baked version this time.

I added some bread crumbs to the Potato Stuffing & made a stiff dough. You can add some crumbled Paneer, for that dose of protein for the kids. made tikkis with them, brushed them with Oil & baked them at 450 F for 20  minutes. 

Baked Aloo Tikkis

Makes 10 small Sized Tikkis 

You Will Need:

  • 2 cups of leftover Potato Stuffing
  • Half cup Bread Crumbs
  • Cooking Oil
  • Salt 
  • Tomato Ketchup to Serve 
How To:

Preheat the Oven to 450 F

In a bowl, add the leftover Potato Stuffing, Crumbled Paneer (If using), Bread Crumbs, Some salt & any additional spices if needed.

Make a stiff dough. Make Lemon sized balls & flatten out each patty with your palms. I kept them small & bite sized for the kids

Grease a baking Tray or you can line a parchment paper. Line the Tikkis on the tray & brush them generously with cooking oil 

I sometimes use my Lodge Cast Iron Pan to bake them

Bake them for 20 minutes, Flip them halfway after 10 minutes & brush the top with oil & continue baking again

Serve Tikkis with Tomato Ketchup 

Baked Aloo Tikki


If you don't have leftover potato stuffing, boil 2-3 Russet Potatoes mash them well, add Red Chili Powder, Garam Masala, Amchur Powder, Salt

You can also Shallow Fry these Tikkis instead of baking them. Shallow Fried version is of course faster & a tad bit tastier because of the Higher Fat content 

But I really liked the way these turned out, evenly crisp

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