How to make Sindhi Aloo Tikki - SK Khazana -

These aloo tikkis are stuffed with a spicy chana dal mixture

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium potatoes (aloo), White bread slices (सफेद ब्रेड)

Cuisine : Sindhi

Course : Snacks and Starters

For more recipes related to Sindhi Aloo Tikki - SK Khazana checkout Aloo Puff. You can also find more Snacks and Starters recipes like Spicy Paneer Rolls Steamed Dosa Broccoli Toast - Cook Smart Chatpate Potato Bites

Sindhi Aloo Tikki - SK Khazana

Sindhi Aloo Tikki - SK Khazana Recipe Card


Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Sindhi Aloo Tikki - SK Khazana Recipe

  • Medium potatoes (aloo) boiled, peeled and mashed 4

  • White bread slices 4

  • Salt to taste

  • Cornflour 2 tablespoons

  • Oil 2 tablespo to shallow fry

  • Cumin seeds 1 teaspoon

  • Ginger finely chopped 1 1/2 teaspoons

  • Green chillies finely chopped 2

  • Large onion finely chopped 1

  • Split Bengal gram (chana dal) soaked and boiled 1/2 cup

  • Garam masala powder 3/4 teaspoon

  • Fresh coriander leaves finely chopped 2 tablespoons


Step 1

Trim the edges of the bread slices and put into a mixing bowl, add a little water and let them soak for 1 minute. Crush them.

Step 2

Add potatoes, salt and cornflour and mix well.

Step 3

Heat 2 tablespoons oil in a non-stick pan. Add cumin seeds, ginger, green chillies and onion, mix and sauté till onions turn translucent.

Step 4

Add Bengal gram, garam masala powder and salt, mix well and cook for 1 minute. Add coriander leaves and toss well. Remove from heat and set aside to cool.

Step 5

Grease your palms with some oil. Divide the potato mixture into equal portions, stuff each portion with a spoonful of Bengal gram mixture and shape into tikkis.

Step 6

Heat sufficient oil in a kadai, gently slide in the tikkis and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 7

Arrange them on serving plates and serve hot with green chutney, sweet tamarind chutney and onion slices.

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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.