Rye Free Vegan Aloo Tikki

Total time1 hr

Prep time20 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the tikkis

2 lbs russet potatoes (about 4 medium), peeled and cut into 2-inch chunks
1 tsp salt, plus more for the boiling water
½ cup frozen peas, thawed
1 green chili (such as serrano or thai), finely minced
1 tsp fresh ginger, finely grated
1 tsp ground cumin
1 tsp ground coriander
McCormick Gourmet Organic Ground Coriander, 1.25 oz Morton & Bassett Ground Coriander Badia® Ground Coriander 1.75 oz Spicely Organic Coriander Ground, 1 each Frontier® Organic Ground Coriander Seed
See all
½ tsp amchur (dried mango powder)
½ tsp garam masala
¼ tsp cayenne pepper
3 tbsp cornstarch
3 tbsp fresh cilantro, finely chopped
3 tbsp neutral oil (such as canola oil or avocado oil), divided

For serving

¼ cup tamarind chutney, for serving
¼ cup fresh cilantro (mint-coriander) chutney, for serving
½ small red onion, thinly sliced, for serving (optional)

Instructions

1
Place the potato chunks in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat. Cook until the potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes. Drain thoroughly and return to the pot.
2
Spread the drained potatoes in the pot and set over low heat for 1–2 minutes, shaking the pot occasionally, until any surface moisture has evaporated and the potatoes look dry and floury. Remove from heat.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!