Small PlatesVegan

By Saira Malhotra | June 12, 2012

Street food is a big part of India’s landscape. No matter what time of day it is, there is an appropriate snack to match. The streets bustle with shops, people and ‘halvais’ – people who make desserts by profession. A halvai’s destiny is pre-determined by the caste he was born into–he makes Indian sweets and snacks, as did his father and grandfather and as will his children. Their set up is small and dramatic and their stands boast brightly colored barfis (Indian fudge), milk cakes, and jalebis (bright orange, Indian funnel cake-like sweets).

On the savory-side, there are huge Indian skillets ‘tawas’ with sizzling snacks of channa masala (chickpea curry), spicy cakes, crispy tortilla-like snacks drizzled with yogurt and  tamarind sauce and my favorite, ‘alu tikki’. Alu tikki is the Indian croquette. Spicy disks made from potato and flour, these snacks can be eaten on their own, thrown in to a burger bun or even as a side.

Saira Malhotra is a classically trained chef and graduate from the French Culinary Institute. Saira brings her European, Asian and American background together via the palate and communicated through her food blog:

Photos: Saira Malhotra

Indian Potato Croquette (Alu Tikki) Recipe

Servings: 4
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins


  • 4 medium-sized russet potatoes, boiled and grated (or baked yams)
  • 1 medium-sized onion, finely diced
  • 1 tsp ginger, grated
  • Handful of peanuts, roughly chopped
  • ¼ cup corn starch
  • 1 serrano chili
  • Handful of cilantro, chopped
  • Juice of ½ a lemon
  • 1 tsp coriander powder
  • Salt and pepper , to taste
  • Cooking oil


1. Sauté the onions and ginger until onions start to soften, remove from heat.
2. Combine all the ingredients, except for oil in a mixing bowl.
3. Heat skillet. Make golf ball sized balls and shape in to 1 ½” thick patties. Add 1 tbsp. oil to the griddle and place the patties on hot pan. Allow to brown and become crisp for approx. 3 minutes and flip to other side.
4. Remove from heat and drain on paper towels.

More about: , , , ,

You Might Also Like:

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider


More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger