‘The Indian-inspired Grills and Kebab Series’ now presents our recipe for an across-the-board Indian kebab favorite: Aloo Tikki or Potato Kebabs…Though generally fried, we give you a healthier oven-baked version of this ‘tikki’ made using potatoes, peas and Parmesan cheese; served as a salad with a light summery Lemon & Mint Vinaigrette.
Aloo Tikki (potato kebab) is a popular Indian appetizer and my absolute favorite way to wrap up leftover mashed potatoes. Back in India, these flavorful kebabs made with potatoes, spices and herbs come under the genre of ‘Chaat’, the quintessential Indian street food.
Here, we have added some special touches; mixing the potatoes with Parmesan cheese and peas to yield a delicious oven-baked mouthwatering kebab. Notice the lack of bread crumbs or eggs to bind the kebab which makes this an ideal gluten-free recipe; just make sure you mould the kebab balls well. Our tikki-kebabs taste great served as a salad with mixed greens, cherry tomatoes, parmesan shavings and a refreshing Lemon and Mint Vinaigrette.
The kebab mixture can be prepared in advance and baked when ready to serve…making these Potato and Pea Tikki-Kebabs the perfect appetizer for your next party; they are amazing when served with Spicy Tomato Chutney or Cilantro-Yogurt Chutney.
Potato & Pea Tikki-Kebab
Yields 10-12 kebabs
1 lb potatoes, peeled and well-boiled (or 2 cups thick mashed potatoes)
¼ cup green peas, thawed if frozen
1 ½ tablespoons shredded Parmesan cheese* (any strong cheese works)
2 garlic cloves, finely chopped
1 Serrano pepper, finely chopped (for a spicy touch)
1 teaspoon lemon zest
½ teaspoon ground cumin
¼ teaspoon ground red chili or Cayenne pepper
¼ teaspoon amchur or chaat masala (if you have either)
¾ teaspoon salt
½ teaspoon pepper
¼ cup chopped cilantro leaves
5-6 mint leaves, chopped
Canola oil for baking
*Parmesan cheese contains calf rennet (curdled milk from an animal’s stomach), so avoid it for a pure vegetarian recipe or replace it with a rennet-less hard cheese. This article gives more information on the same.
Lemon and Mint Vinaigrette
2 tablespoons lemon juice
5-6 mint leaves, chopped
¼ cup Extra Virgin Olive Oil
Salt and Pepper for seasoning
To Assemble the Salad
Mixed Greens of your choice
Handful of Cherry Tomatoes
Shaved Parmesan Cheese
Preheat the oven to 425F. Grease a baking sheet with canola oil. Mould tight golf-ball size rounds of the potato mixture in your hand and lay them on the baking sheet; press to flatten the kebab. Drizzle or spray oil over the top of the kebabs. Bake in the oven for 25-30 minutes till they have a brown crust (underside gets brown faster.) Serve these tikki-kebabs as an appetizer with your favorite chutney or as a salad, shown below.
For the salad dressing, mix the lemon, mint and seasonings in a bowl. Drizzle olive oil into the lemon mint to create the Lemon and Mint vinaigrette.
Assemble the salad with mixed greens, tikki-kebabs, cherry tomatoes and a drizzle of lemon and mint dressing. Serve topped with Parmesan cheese shavings.
Accompaniments & Serving Ideas:
- Can you think of anything more refreshing than a Mango Lassi with these crisp vegetarian kebabs? Look no further, here’s our recipe for a basic mango lassi and three versions of it…
- While on party appetizer ideas, I’m going to share one of my go-to favorites; Ozlem’s Walnut & Red Pepper Paste Dip recipe from Ozlem’s Turkish Table; it’s a family recipe and truly different from the normal party dips found everywhere.
Enjoy the warm days of summer!