How to make Thai Vegetable Cakes with Chilli Jam -

These are Thai style aloo tikkis.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Potatoes (आलू), Thai Red Curry Paste (थाई रेड करी पेस्ट)

Cuisine : Thai

Course : Snacks and Starters

For more recipes related to Thai Vegetable Cakes with Chilli Jam checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Thandai Cigars Masala Chilli Cheese Toast Zucchini Tikki Vegetable Vermicelli Uttapam - SK Khazana

Thai Vegetable Cakes with Chilli Jam

Thai Vegetable Cakes with Chilli Jam Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Thai Vegetable Cakes with Chilli Jam Recipe

  • Potatoes boiled, peeled and mashed 1 1/2 cups

  • Thai Red Curry Paste grated 3/4 cup

  • Oil 6 tablespoons

  • Red curry paste 1 teaspoon

  • Onion chopped 3/4 cup

  • Salt to taste

  • Kaffir lemon leaves 3-4

  • Honey 1 teaspoon

  • Rice flour 2 tablespoons


Step 1

Heat 2 tbsps oil in a non stick pan, add red curry paste and mix. Saute for 1 minute. Add onions and saute till they soften. Add carrots, salt and continue to saute till they soften.

Step 2

Cut lemon leaves into thin strips and add to the pan and saute till all moisture dries up. Add honey and mix. Transfer the mixture into a bowl and cool.

Step 3

Add mashed potatoes and rice flour and mix well. Keep the mixture in the refrigerator to become dry. Heat 4 tbsps oil in another non stick pan.

Step 4

Grease your palms, take small portions of the mixture, shape them into round cakes. Place the cakes in the pan and shallow fry, turning sides, till evenly done on both sides. Serve hot with chilli jam.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.