Aloo Tikki (Indian Potato Cakes with Green Chutney)

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Stack of gluten-free vegan Samosa-Inspired Potato Cakes

Oh, Indian food. I could write an entire novel chronicling my love for this cuisine, but even that would fail to fully describe how I feel.

While I don’t cook it that much at home, we tend to get Indian takeout at least once every couple weeks. Perhaps my favorite dish is the vegetable samosa. Crispy crust stuffed with tender potatoes and peas, perfectly spiced, and begging to be dipped in chutney.

How can you go wrong?

Stirring potatoes and spices for gluten-free vegan Curry Spiced Samosa Potato Cakes

The problem with samosas is two-fold:

1) They’re fried. I’m pretty much terrified of frying anything, so that’s a no-go.

2) They’re quite complicated. It’s nearly impossible to make a samosa recipe that will fall under my simple standards.

So, I decided to get creative and tackle the Indian dish that reminds me most of a samosa: Aloo Tiki*.

Here’s the deal. Yes, the crust is delicious. If you want a fried pocket of dough, go to your neighborhood Indian restaurant and order a whole basket. There’s no shame in that. But if you want to make an inspired, simplified version at home, I have just the thing.

*Learn more about the origins of aloo tiki and a more authentic preparation here.

Cooking gluten-free vegan Samosa Potato Cakes in a cast-iron skillet

I’m convinced my favorite elements of a samosa are the tender potato-pea filling, the spices, and the chutney sauce for dipping (read, drowning).

I kept these elements intact while ensuring this recipe was simple, condensing it down to just 10 ingredients (give or take a spice). And to mimic the pastry crust, I provide an option of crusting them in panko bread crumbs.

This is entirely optional and can take them off of the gluten-free spectrum. But I found myself gravitating toward the panko-coated cakes more in the end.

Container of homemade Green Chutney for dipping Samosa-Inspired Potato Cakes

And that chutney. Oh, the chutney. So green. So fresh. So perfect.

I’ve studied up on how to make a sweet, green chutney and it’s actually quite simple. The best grinder for the job is a small food processor. The next ideal option is a mortar and pestle. And lastly, if you’re like me, you can use a coffee/spice grinder in a pinch. Fair warning, clean up is a little messy as I don’t think they’re intended for wet herbs, but it gets the job done!

I hope you guys love the aloo tiki! They’re the best way I’ve found to mimic a samosa at home without a million ingredients or busting out the frying oil.

If you give them a try, let me know how you like them! Leave a comment and rate it – it’s super helpful to us and other readers. And don’t forget to show us how it goes by tagging a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers!

Stack of Samosa-Inspired Potato Cakes dripping with delicious Green Chutney

Aloo Tikki (Indian Potato Cakes with Green Chutney)

10-ingredient Aloo Tikki with Simple Green Chutney. Crispy on the outside, tender on the inside, and perfectly spiced.
Author Minimalist Baker
Print
Stack of Indian Potato Cakes with Green Chutney dripping down the side
4.80 from 82 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 (cakes)
Course Side, Snack
Cuisine Gluten-Free, Indian-Inspired, Vegan

Ingredients

ALOO TIKI

  • 2 pounds yukon gold potatoes (scrubbed clean, peeled + halved)
  • 1-2 Tbsp vegan butter (plus more for cooking // or sub a neutral oil of choice)
  • 2 tsp curry powder (plus more to taste // I love Trader Joe’s curry powder)
  • 1/8 tsp ground cardamom (plus more to taste)
  • ~1/2 tsp each salt + pepper (to taste)
  • 2/3 cup green peas (thawed if frozen)
  • 1/2 cup panko bread crumbs (optional // for coating // gluten-free for GF)

5-MINUTE GREEN CHUTNEY

  • 1 bunch fresh cilantro (stems mostly removed // 1 bunch equals ~3 ounces)
  • 3 cloves garlic (crushed)
  • ~1/4 tsp each salt + pepper (to taste)
  • 1 large lime (juiced // or sub lemon)
  • 1 Tbsp sweetener (such as cane sugar, maple syrup, or honey if not vegan // plus more to taste)
  • 1-2 Tbsp water (to thin)
  • 1-2 Tbsp ripe avocado (optional // for extra creaminess)

Instructions

  • Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes or until tender and slide easily when picked up with a knife. Drain and set aside.
  • While the potatoes cool, prepare chutney. Use a small food processor, mortar and pestle, or a spice grinder* to combine all ingredients until well blended and pureed. (A blender may work, depending on size – the smaller the better).
  • Add only enough water to encourage blending. Taste and adjust seasonings, adding more garlic, salt, sweetener, or lime as desired.
  • Add cooled potatoes to a mixing bowl along with vegan butter, salt and spices. Mash to combine, trying not to overmix. Taste and adjust seasonings as needed. I found the cardamom really helped the curry flavor punch through. Don’t be timid with the salt.
  • Add peas and mix once more. Then scoop out about 1/4 cup measurements and form into round discs (should be enough for 8-10 cakes as original recipe is written).
  • Season the tops of the cakes with a pinch more salt, pepper and curry powder. If using panko bread crumbs – I tested with and without and would recommend for a crispier crust – sprinkle on top and gently press to adhere.
  • Heat a skillet over medium heat. Once hot, add enough vegan butter or oil to coat and add 3-4 patties spice side down, being careful not to crowd the pan. Sprinkle the tops with salt, pepper, curry powder and panko crumbs. Press gently again to adhere.
  • Brown for 4-5 minutes, turning down heat if they brown too quickly. Gently flip (being careful as they can be fragile), and brown for 4-5 more minutes, or until deep golden brown.
  • Remove from pan and repeat until all patties are cooked, adding more vegan butter or oil as needed.
  • Serve with chutney. These work as finger food but are most ideal when plated and eaten with a fork. Leftovers keep well (separated) covered in the refrigerator for up to 3 days.

Video

Notes

*I used a spice/coffee grinder and had to clean it out quite a bit afterwards since it’s not necessarily intended for mixing wet spices. With that being said, it does work but I would first recommend using a food processor or mortar and pestle for ideal outcome.
*Chutney heavily adapted from Veg Recipes of India – a lovely, reliable website for Indian cuisine!
*Nutrition information is a rough estimate calculated with all of the chutney and without avocado or bread crumbs.

Nutrition (1 of 10 servings)

Serving: 1 cakes Calories: 90 Carbohydrates: 18 g Protein: 2.3 g Fat: 1.3 g Saturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 135 mg Fiber: 3 g Sugar: 2.7 g

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear you didn’t enjoy it, Deepika! Did you make any modifications? What brand of curry powder did you use?

  1. Nicole says

    Wow this sauce is so good. I’ll def be finding other uses for it. The cakes were amazing too (uncoated), although I didn’t have peas. Instead, I added in some curry-spiced, sauteed bell pepper (chopped fairly small) and green onion, as well as some chickpeas for protein. I’m not vegan so I may add an egg or two if I make these again for binding as the cakes were a bit crumbly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks as always for the lovely review and for sharing your experience, Nicole! xo

  2. Charles Hirshberg says

    That cilantro chutney is off-the-hook! Can’t believe something that delicious can be so simple. I’m going to be using it on all kinds of stuff. Many thanks!

  3. Sharan says

    These were super delicious – my favorite part about a samosa is the filling and this is just that. I added a bit of gharam masala and cumin powder to add to the flavor and they came out amazing. In seeing the comments on the chutney, I think I might add a bit of mint next time to offset the strong lime flavor. Absolutely love the avocado tip… makes it so creamy. Love your recipes as always!

  4. Jaimie says

    These were delicious. I used russet potatoes and they worked fine. I think the yukons might have held together a bit better. Added 1 teaspoon each of ground cumin and coriander. Made the chutney with one jalapeno, a handful of mint, and no avocado. Perfect compliment to the patties along with tamarind chutney, too. I baked in the oven at 450 on a cookie sheet preheated with 2 tablespoons oil and sprayed the tops with oil. Cooked on lowest rack for 15 minutes and then moved to top rack to broil.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Jaimie. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  5. Erin says

    A tip for making the chutney in the blender – use a small mason jar instead of the blender’s pitcher. Nice and small, less clean-up, and keeps it simple!

  6. Nikki says

    These are bloomin delicious!
    I coated with dessicated coconut for a gluten free version, which I am very pleased to discover as a breadcrumb sub, you can’t taste the coconut but it gives the crispy coating and breadcrumby texture. I’d suggest putting cumin seeds, an Indian shop I used to get delicious samosas from in England would taste similar to this but with whole cumin seeds 😘 thank you for all of your amazing recipes! I make them often x

  7. Em says

    oh my yum!!!! So easy and tasty and just what I wanted. Everything a Minimalist Baker recipe is ☺. My partner declared it better than the chicken dish & “now you have to make this every time” we eat Indian.
    Tip:I made them early and let set in the fridge & they didn’t fall apart when cooked. Added panko to half right before cooking & I preferred them w/o. Tip 2: MAKE THE CHUTNEY!!!

  8. Elizabeth says

    Thank you for a great recipe! It recreates the wonderful flavors and texture of the samosa filling, and phew! no scary deep-frying. We all loved it.

  9. Monica says

    Cooked this for my family the other evening. Everyone loved the flavor – especially the chutney. However, I had a very difficult time getting the cakes to fry evenly without burning or becoming soggy (even using my cast iron skillet). I ended up popping a few raw ones in my air fryer and they crisped up perfectly! I pulled the half-cooked ones from the pan and finish them up in the air fryer as well. Highly recommend for anyone who has an air fryer! Plus I didn’t have to use any additional oil for frying.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Monica! We don’t have an air fryer but do love our convection oven setting!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Probably some oil or a neutral nut butter like raw cashew? Or a small amount of soaked cashews or hemp seeds.

  10. Gina says

    I’ve made these twice now and really love the flavors. Both times, though, I’ve found the mixture too wet to work with without adding some sort of grain – I used breadcrumbs because that’s what was easiest in the moment, but I think next time I’d use some chickpea flour, as the flavor and texture seem likely to merge a little better.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gina, did you thaw the peas before adding? If not, we’d suggest that as well for next time. Hope that helps!

      • Gina says

        Thanks for the response! I did – fully thawed and patted dry. Perhaps there was too much moisture in the potatoes. Either way, though, they were still delicious with the additional breadcrumbs.

  11. Jill Rosemarie says

    I am definitely going to try this! I have about 3 cups of samosa filling left from the cheater samosas I made last night. I share your fear of deep frying. I learned a trick where you cut the crusts off slices of sandwich bread and roll them flat as your samosa dough, then egg wash them and bake at 350 F for twenty minutes. They turn out well!

  12. Nora says

    I made this tonight with the green chutney – so delicious. I added some garam masala to the mix and coated them in a mix of chickpea flour and bread crumbs before frying in a combo of avocado oil and vegan butter. Yum!

  13. Melina Kennedy says

    This is a fantastic recipe. It was so quick and easy to make. I made this along side the easy chana masala recipe. These two plus the Chutney went perfectly together! I can tell this recipe will be a favourite in my kitchen from now on!

  14. John says

    OH. MY. GOSH. The “5-Minute Green Chutney” is the best part of this recipe. Who knew seven ingredients could come together to form something so yummy??? The avocado addition is a must (forget that “optional” part). Perhaps it’s the slight sweetness, or the big hit of lime juice, or the cilantro. I don’t know, but I can tell you that I made this potato dish along with two other recipes from this site for dinner (1-Pan Potato (Aloo) Sabzi, and Quick Crispy Cauliflower), and the first thing to disappear was the Green Chutney because everyone kept dipping their cauliflower in it! For sure, this chutney will become a staple in my house.

  15. Taylor says

    Delicious and and easy with a quick clean-up! I’ve made this one a few times now and freestyle it a bit with the potatoes and spices. The chutney comes out delicious but I’ve had some trouble getting it all to come together with a food processor. I think a mortar and pestle would be the best way to make it.

    I also have a major weakness for samosas and a reluctance for deep frying anything so these are perfect!

    Now to figure out the doughnut!

  16. Amelia says

    These are delicious! I am GF so I used finely ground cornmeal (all I had) for the ‘breading’ and it added a nice crispness they didn’t really get without it. I’d probably use coarse cornmeal next time or the rice crumbs from TJ. I think my food processor was slightly too large for the chutney so I added the avocado then it was fine. Next time I’d probably double the recipe or jsut plan to use the avocado. Yum! :)

  17. Timmy says

    This is a staple in my house – I make it to accompany your chana masala recipe and it goes down a treat every time. Thanks for simplifying both of these dishes, and for doing so at no cost to their quality and authenticity.

  18. Sierra says

    We loved these! Left the potatoes unpeeled and they turned out fine. This made so many patties and they were super filling, I’m freezing the extra ones (uncooked) so I will update this comment to let ya know how that works out. Been making this chutney for years, one of my MB standbys! Finally made the potatoes to go along with it, don’t know what took me so long :)

  19. Kimmi says

    Whoa, that chutney is delicious!! I didn’t add the avocado at first and just blitzed it in my baby food processor and it made a huge mess, haha! So I ended up chopping up the cilantro and adding the avocado and everything else back in and it worked great. We can’t do panko (gluten sensitivity) so just did it with potato and it was still divine. I may try to powder it with some gluten free flour or bread crumbs next time though! Yum! Hit the spot for my samosa craving. Going to pair these with some allergen friendly chicken korma and vegan saag for Father’s Day lunch tomorrow. Thank you for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum- your lunch sounds divine! Thanks for the lovely review and sharing your experience!

  20. Jim says

    Delicious! Left the peel on the taters and baked instead of frying, since I doubled it to feed more people. Mixed in diced yellow onion after sauteeing. Thumbs up on panko!

  21. Ro says

    I just made these while listening to a summit. So so good! I could drink that sauce and I ate four of the cakes as they came out of the pan.

    I used the stems and all and made the sauce in a Ninja blender and it was fine. I cooked the cakes in one of those copper pans so needed very little oil but it took 5-6 minutes per side to get them to the brown that I like. I did use the panko as I like the crispiness.

    These will now be my new go to instead of fish cakes and beans. I served veg baked beans on the side which I doctored up with red pepper, white and red onions.
    Thanks, Dana!

  22. Druid says

    Made this last night to accompany Chicken Tikka for non-vegan hubby’s birthday – he loves Samosas. I used russets & didn’t have panko or breadcrumbs, so just fried the patties in olive oil. They formed a crust but some fell apart when turning & all were very soft & rather wet inside. My frozen peas were very frosty – maybe that made it too wet? But the flavor was good, very much like Samosas. Hubby was happy.
    I had previously made this chutney recipe, but it just tasted like a Mexican salsa verde to me, & with the avo, like guacamole, so I used a different chutney recipe with the Tikki. It added toasted cumin & coriander seeds, fresh garlic & ginger, no avo, & was much more Indian tasting.

  23. Adam says

    Do you think I could do this with butternut squash? I know the water content is higher so I would probably have to make sure to get as much of the water is possible, possibly roast instead of boil.

  24. Rebecca says

    Hi there! Is it possible to sub edamame for peas? Have some in my freezer and not sure if that would work…thanks :)

    Rebecca

  25. Cindy Salit says

    I made this – delicious! I used Ghee instead of vegan butter and it was fabulous. I used 3 pounds of Yukons and doubled the chutney recipe. Because I doubled it, I was able to use a full size food processor and did not have to remove the cilantro stems.

  26. Michael & Chari says

    Michael, hubby, made it. We LOVE them!!!
    Important item… take cilantro off stems!
    Our carnivorous friends liked them too!! :)

  27. Raiya says

    I made this for a potluck and every piece (even the crumbs) were dug out of the container. I did the recipe slightly different as I did smaller patties, I made it a day ahead, and I added a mint leaf to the chutney, but it tasted phenomenal! I doubled the recipe and made around 35 small balls, then carefully flattened them into thick patties (being so small, they are fragile), sprinkled bread crumbs & curry powder, sprayed with olive oil to make it all stick to the patties, and threw them in a pan to cook with a bit more oil. After all were cooked and cooled, I stored them in the fridge until just before the potluck. To reheat, I set the oven to 350 degrees, placed them all on a large cookie sheet, baked for about 30-40 min (15-20 min on each side), and placed in a container with no lid or foil (so it stays crisp) to transport. Serves up perfectly! A+!

  28. Beth says

    These were delicious! My kids (10 and 8) loved them too. They wouldn’t touch the chutney, but I loved it! Tip – if you add to much water to your chutney and it’s super runny (like I did), just add some of the mashed potatoes and it thickened right up.

  29. Mary says

    Hi Dana, I love the recipe. I change up the lemon juice with orange cuties and seen I didn’t have seen I didn’t have any cardamom I search up replacements and found if you mix cinnamon and nutmeg you have a cardamom taste. I recommend you to try this.

  30. AndreaM says

    Soooo good!! I pinned this recipe months ago but took forever to finally make it. Then I had to make it twice this week! Next time I’ll buy larger potatoes (the peeling was labor intensive) but otherwise this recipe is super simple. The chutney is finger licking good. I made it with gf breadcrumbs (homemade) but actually preferred them just pan fried. The potatoes alone formed a nice crust. This is a keeper!

  31. Sheila says

    I made this on a cold winter evening and it was delish! We were fighting over the sauce, so next time I will double that (at least). It definitely reminded me of the inside of a samosa. And it wasn’t too spicy for my picky pre-teen (I’m embarrassed to say she did put ketchup on it, but whatevs). I will make this again! Thanks so much for all the fun vegan recipes — much appreciated!

  32. Sharon says

    Hi! I really like your blog but the fact that you have chosen to ignore comments informing you of the correct name of this traditional Indian dish is quite frankly disrespectful. You cannot take dishes from other cultures and name it what you want. As mentioned many times in the comments, the proper name of this dish is ‘ALOO TIKKI’. No need to change the name or dumb it down for your white audience

    • Nanette says

      The print version has the name Aloo Tikki AND MANY times Dana commented about the name. If you took the time to read the comments instead of being so nasty you’d learn she was unaware of Aloo Tikki so named it accordingly as Potato Cakes.

      • Deepti says

        Well now that she knows, why has she changed it? And I have not seen any comments from her acknowledging that the name is wrong? The only thing ‘nasty’ here is taking a dish from another culture and changing the name! A little research would have saved her a lot of headache :)

  33. diane says

    this was so delicious. i cant make anything without making some tweaks. It’s why i dont bake!!!
    I added a jalapeno and some onion. it’s my favorite go to food for a treat.
    Thank you l
    for posting it.

  34. Lucy says

    Can’t wait to try! Confused about one thing- can you sub oil for vegan butter when mixing into the potatoes? I don’t want to mess up the consistency, but I don’t have vegan butter. I do have vegan mayo, do you think that would work if the oil doesn’t? Thank you so much, I’m a big fan of all your recipes!!

  35. Polly says

    These were delicious! We made them along with your recipe for Spicy Red Curry Cauliflower Wings, and both were awesome, especially with the ‘chutney’ / cilantro sauce. Highly recommend! We will be making both again soon.

  36. Kari says

    I made these and they were delicious. The only change I made was to add sauteed onion as other reviewers suggested. Unfortunately mine weren’t cohesive enough to hold together in the pan. Maybe too many peas and the onions made it looser? Regardless it was delicious with the seasonings and the sauce. Thanks for another great recipe!

  37. JOSIE says

    I made these tonight using leftover baked potatoes & they were fantastic! Really easy to make, they don’t fall apart or stick to the pan. I baked mine in the oven first then browned them in the pan with a little coconut oil. Next time we’ll fry up some onions to eat with them. Thanks for another great recipe.

  38. Krizia says

    Amazing. I am addicted to samosas and this hit the spot. I was nervous about the chutney because I usually hate cilantro but it complimented the samosas wonderfully.

  39. Kristin Baker says

    Excellent flavors, like usual. You never cease to impress me with your culinary expertise. I did however, add a little of a serrano pepper to spice it up a bit!

  40. Bob F says

    went by the your recipe, but found out that the cilantro I thought I had, was no where to be found, so I had to go to the store, turning the potatoes off…. they were under cooked.. ouch. had to microwave them. Then I put the panko inside the potatoes instead of on them. OMG I’m bad… but distracted. Still turned out great. The green chutney didn’t need the water but that was finger licking good…. A I’m gonna make this again. Thanks!

  41. Khushi says

    Dear Dana,

    It’s a nice recipe and I will try it. Just an issue. I am just repeating what my fellow Indians have pointed out before me. This is not a samosa but Aaloo tikki (potato cakes) and adding the term samosa is very misleading. They are totally different things.

    I was searching for a good potato samosa recipe and google showed me your website. It’s disappointing to see that you have ignored the comments regarding this and failed to correct your error. You’re misleading people with incorrect information.

    Please do oblige. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thank you for this feedback! I honestly had never heard the term “Aloo Tikki”or tried them at a restaurant before I made this recipe, which is why I called them potato cakes. However, I’ve added a note within the text that says they’re known as aloo tikki! I appreciate the feedback.

  42. Laura says

    Wow! I am running to my kitchen now to make these! The chutney sounds divine, ususally I gorge on coconut chutney, this green chutney I have to try. I use crushed rice squares cereal for GF panic, works like a charm. Light and crispy. I love your ideas, so healthy and delicious. It’s a nice way to give back to others around me: healthy healing foods that just happen to be vegan. win win!
    Thank you,
    Lark

  43. Beth says

    Looking forward to making these! We visited Bollywood Theater last weekend so now I’m obsessed. What is your fave Portland Indian restaurant?
    Thanks!
    Beth in the Couve :)

  44. Robyn Gray says

    Just made this tonight! I added a flax egg to give them a little more stability and it worked! Also, that sauce is MONEY. Thanks for another great recipe!

  45. Tamie says

    I’ve already made this twice since discovering the recipe last week! It’s absolutely delicious. The green chutney goes PERFECTLY with the samosa potato cake. Definitely recommend this recipe!

  46. Katie Millard says

    Hello
    You say you prefer Trader Joe’s curry powder, over here in the UK have no idea what that is, so would you mind letting me know the ingredients and can see if I can get near the equivalent over here. Many thanks Dana, have just signed up too. Happy New Year Katie

  47. Steph says

    Just made these tonight and they were absolutely delicious!!!! I just made the addition of sautéed onion with more curry powder and then toasted whole cumin seeds. I doubled the recipe they were that good!

  48. Wisal fattouh says

    I made it! Was really yummy! I changed up the spices a bit, I added garam masala, tumeric, coriander, curry powder, and chili powder. I also added carmalized onions to the mix. The chutney was to die for I made it with Avacado. I can’t wait to make it again!

  49. Jojanneke Vanderveen says

    I find that baking samosas (with a crust) in the oven works just fine, and it’s completely oil-free ánd saves a lot of time, as you can just throw them all in at the same time, instead of having to fry them in small batches! It’s kind of like a quiche. :-)

  50. Claudia Callaghan says

    These are absolutely delicious, simple and full of flavor! They are also filling and, with a salad, make a wonderful dinner. Thank you! I love this blog!

  51. Aerin says

    Very very good for a chilly fall evening – and perfect with the chutney. I wish I’d made a jug full of it – I’d eat it with almost everything!

  52. Nalini says

    The recipe is wonderful. I know these are samosa-filling inspired. But, these cakes have their own name – “aloo tikki”, samosas are actually pastries and can be baked or fried.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thank you for this feedback! I honestly had never heard the term “Aloo Tikki”or tried them at a restaurant before I made this recipe, which is why I called them potato cakes. However, I’ve added a note within the text that says they’re known as aloo tikki! I appreciate the feedback.

      • Priya says

        I didn’t realise it, but this blogger literally pawned this off recipe as her own for over a year before commenting to anyone. Citing she “didn’t know” or “ever tried it” but magically came up with it herself is slightly odd.

        Minimalist Baker = Karen. She should have responded to everyone from 2016, 2017 who told her it and course-corrected to each one or publicly.

        I will definitely not be coming to this website again to see what else she pawns off as her own.

  53. Mattison says

    Hi! I’ve been using your for a little over a year on a regular basis and I really do enjoy them.
    I made this recipe today and I just wanted to say that the addition of raw garlic to the chutney made it pretty sharp tasting and a little over powering. Next time, I think I will roast or cook the garlic in the pan before adding as i think it will be sweeter and less strong. I just wanted to post this because a small additional step like that I think could improve the chutney just a little bit.

  54. Abe C. Buford says

    These potato Samosa are perfect for busy folks who do not have unlimited resources to work with. They’re not super difficult to make yet Taste Simply Wonderful!

  55. Caterina says

    These were super delicious! I didn’t have all the ingredients on hand for the chutney so just ate them plain and I couldn’t stop, they were addictive. Thanks for a fabulous recipe, these will be a regular now!

  56. Annie says

    I am going to try these with cauliflower instead of potato. I can’t eat potato because it has higher histamine. I hope it works!

  57. Shannon says

    This was awesome! My CSA came with a head of cilantro and potatoes and this was quite a delicious way to put them to use as I had nearly everything else on hand! A nice healthy way to get my Indian fix! ;) Also- chutney was such a perfect and amazing addition- we ate it all and we don’t even usually finish them from the Indian restaurants! Thank you!

  58. Ian says

    Hi Dana, Ian here from LA. You are a domestic goddess and I’ve been meal-prepping your recipes each week for the past month. The Buddha Bowl was life changing. Keep it up!