Aloo Tikki Sandwich
آلو کی ٹکی سینڈوچ·(aa-loo kee tik-kee sand-wich)
The Dabba Exchange (School Lunches & Childhood Snacks)
Seven-thirty on a Tuesday morning, the skillet hisses with a quick potato patty smashed with toasted cumin and destined for the stainless steel tiffin. Forget the rigid, overly breaded potato pucks, because the true Pakistani home-style tikki is delicate, and relies on a simple egg wash to hold its lacy crust. Pressed between soft white bread with a slick of sharp green chutney and sweet ketchup, it is a masterclass in textural contrast, so keep it simple, wrap it in foil, and get out the door.
Before you start
Batch prepare and freeze for busy mornings.
The aloo tikki patties are an excellent candidate for freezing. Shape the patties and freeze them solid on a parchment-lined tray, then transfer to a bag. When needed, dip them directly into the beaten egg from frozen and add an extra 1 to 2 minutes to the frying time.
Ingredients
- Russet or Yukon Gold potatoes1 1/2 lb
- red onion1/2 cup
- fresh cilantro1/4 cup
- serrano peppers2 med
- whole cumin seeds1 tsp
- ground coriander1 tsp
- kosher salt1 tsp
- red chili flakes1/2 tsp
- chaat masala1/2 tsp
- black pepper1/4 tsp
- egg1 large
- neutral oil4 tbsp
- soft white sandwich bread12 slices
- butter2 tbsp
- hari chutney1/4 cup
- tomato ketchup1/4 cup
Method
- 01
Boil the potatoes in their jackets to prevent waterlogging.
Place the unpeeled potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until tender when pierced with a fork, about 20 to 25 minutes. Boiling them with the skins on is the grandmother's trick to keeping excess water out of the mash, ensuring your tikkis will hold their shape.
- 02
Peel and roughly mash the warm potatoes.
Drain the potatoes and let them cool just enough to handle. Peel off the skins and place the flesh in a large bowl, roughly mashing them with a fork or potato masher to leave a bit of rustic texture.
- 03
Toast the cumin seeds.
Place a small, dry skillet over medium heat. Add the whole cumin seeds and toast for 30 to 60 seconds, tossing constantly, just until they become highly fragrant and slightly darkened. Transfer immediately to the bowl of mashed potatoes.
- 04
Mix the aromatics and shape the patties.
To the warm potatoes, add the finely minced red onion, cilantro, serrano peppers, ground coriander, salt, chili flakes, chaat masala, and black pepper. Mix with your hands until the spices are evenly distributed, then divide into 6 equal portions, rolling each into a smooth ball and flattening it into a 3/4-inch thick patty.
- 05
Dip the patties in the egg wash and shallow fry.
Heat the neutral oil in a large skillet over medium-high heat. Quickly and carefully dip each potato patty into the beaten egg to coat both sides, then gently lay it into the hot oil. Fry for about 2 to 3 minutes per side until the egg puffs into a lacy, golden-brown crust. Transfer to a paper-towel-lined plate.
- 06
Assemble the sandwiches with opposing layers of chutney and ketchup.
Spread a generous layer of sharp hari chutney on one slice of white bread, and sweet tomato ketchup on another. Place a hot aloo tikki onto the chutney slice, pressing it down gently so it spreads to the edges of the bread, and close the sandwich.
- 07
Toast the sandwich to golden perfection.
Lightly butter the outside of the sandwich bread. In a clean skillet over medium-low heat, toast the sandwich for 1 to 2 minutes per side, just until the bread is golden and crisp and the interior is heated through.
Notes
Rescue a wet potato mash with a touch of flour.
If the potatoes were over-boiled and the mixture feels too wet to hold a patty shape, fold a single tablespoon of plain flour or roasted cornstarch into the mash as a failsafe.
Substitute the chaat masala if necessary.
If you don't have access to chaat masala, substitute a pinch of dry mango powder (amchoor) or a light squeeze of fresh lemon juice to achieve the required hint of sourness.