Mamta's Kitchen - A Family Cookbook

Geeta's Potato Patties

Geeta ki Aloo Tikki

Geeta Gupta

Indian Snack Starter Vegetarian

This is my sister in-law's recipe. She is a great cook and loves feeding people! Serves 5-6. - Mamta


  • 500 gm. potatoes
  • 3-large or 6 small slices of white bread
  • 2 dessert spoons full of fine corn flour, the kind used for making custard*
  • 100 gm. peas, fresh or frozen or finely grated cabbage or finely grated paneer
  • 3-4 green chillies, finely chopped
  • 1 inch piece of ginger
  • 1 medium onion, peeled and finely chopped (onion is optional)
  • 2-3 cloves of garlic (very optional)
  • 1-1 1/2 tsp. Garam Masala, adjusted to taste
  • 1 tsp. Chat Masala, adjust to taste
  • Salt to taste
  • A handful of fresh coriander leaves.
  • Oil for deep frying


  1. Boil or microwave potatoes (boiled are better)
  2. Soak bread in water for a few minutes, squeeze water out, mash and keep aside.
  3. If using fresh peas, boil them in a cup of water until tender. Drain.
  4. Grate onion, garlic and ginger. You can do this quickly in a food processor.
  5. Cool potatoes and mash by hand or a potato masher. Do not do this in a food processor or potatoes will become too slimy, impossible to handle!
  6. Place all ingredients in a bowl and mix well.
  7. Divide into golf ball size portions (size depends on your choice) with greased ufingers.
  8. Roll them into balls first and then flatten each into burger shapes or flat pear shapes or squares. You can make them up to this stage and refrigerate freeze. I freeze them in an airtight box , layers separated with sheets of wax paper or foil. Defrost before cooking.
  9. Deep fry in medium hot oil until crisp and brown. I guess you can make them in a fat free fryer these days!
  10. Serve immediately with Green Mint and Coriander Chutney and/or Imli/Tamarind Chutney.
  11. *For crisper cutlets, add 100 gm. of Arrowroot (ara-root in Hindi) powder to the cutlet mix.


  • Always test fry one cutlet first. Some potato varieties are very friable and break into a thousand pieces when put in oil. By test frying one, you will loose only one cutlet. If this happens, you can add either 1 beaten egg or a couple of tablespoons of besan/gram flour to the potato mix and start again. Before frying more chops, you must strain the oil to remove any broken potato pieces floating in it. You can pick these pieces from the oil by using a small tea strainer.
  • Cutlets can be shallow fried on a 'tava'/griddle or a frying pan as well. Fry until brown and crisp on both sides.
This recipe was originally created Dec 19, 2003 and last updated Apr 28, 2024

Authorized users may edit this recipe.
Use [recipe:10344] to link to this recipe in collections, news and other recipes.