This lighter aloo tikki keeps the familiar spicy centre and crisp edge, but uses an air fryer instead of a kadai of oil. Peas add colour and texture, while a quick chill helps the patties hold their shape.
Prep
20 min
Cook
18 min
Total
38 min
Yield
Makes 8 tikkis
Air fryerNo deep-fryingTea-time
Make it
Method
01
Mash the cooled potatoes until no large lumps remain. Fold in peas, besan, ginger, spices, lemon and salt.
02
Divide into eight portions and shape firm, even patties. Chill for 10 minutes while the air fryer heats to 190°C.
03
Brush both sides lightly with oil and arrange in one layer with space between each tikki.
04
Air-fry for 14–18 minutes, turning once, until the edges are browned and crisp. Serve immediately with mint chutney.
Kitchen notes
Dry potatoes make firmer tikkis; steam them or drain boiled potatoes well.
For an oven, bake at 210°C on a lined tray and turn after 12 minutes.
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Before you cook
Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.