How to make Aloo Tikki With Red Hot Prawn Stuffing -

Potato kababs filled with delicious prawn-mushroom mixture.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Prawns (प्रॉन/कोलम्बी/झींगा)

Cuisine : Fusion

Course : Snacks and Starters


For more recipes related to Aloo Tikki With Red Hot Prawn Stuffing 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 Herb Crackers Quick Chicken Tikka Prawn ada Cheese Cigars With Pesto

Aloo Tikki With Red Hot Prawn Stuffing

Aloo Tikki With Red Hot Prawn Stuffing 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 : 51-60 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aloo Tikki With Red Hot Prawn Stuffing Recipe

  • Potatoes boiled, peeled and mashed 4 medium

  • Prawns shelled and deveined and coarsely minced 16

  • Fresh coriander leaves chopped 3 tablespoons

  • Fresh mint leaves chopped 1 tablespoon

  • Fresh red chillies chopped 2

  • Salt to taste

  • Oil 1 tsp + for shallow frying

  • Button mushrooms diced 8

  • Ginger paste 1 teaspoon

  • Garlic paste 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Lemon juice 1 teaspoon

  • Egg beaten 1


Step 1

Combine mashed potatoes, two tablespoons coriander, mint, red chillies and salt in a bowl. Mix well.

Step 2

To make the filling, heat one teaspoon oil in a deep non-stick pan. Add prawn mince, mushrooms, ginger paste, garlic paste, red chilli powder, remaining coriander, lemon juice and salt. Mix well and cook on medium heat for two to three minutes, stirring continuously.

Step 3

Transfer into plate and set aside to cool. Divide the potato mixture into equal portions shaped into small balls. Flatten them with the palm of your hand and make a dent in the centre.

Step 4

Fill this with the filling, fold over it and flatten again into a tikki. Heat the Grill Pan. Add one tablespoon oil in it. Dip each tikki in the beaten egg and place in the pan.

Step 5

Shallow fry on medium heat for two minutes until golden brown on both the sides. Serve hot with tomato ketchup.

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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.