Photo of Aloo Ki Tikki - spice pots by WW

Aloo Ki Tikki - spice pots

Points® value
Total Time
35 min
10 min
25 min


Calorie controlled cooking spray

4 spray(s)

Red onion

½ small, finely chopped

Root Ginger

1 teaspoon(s), grated

Chilli, green or red

1 individual, deseeded and sliced

Spice Pots Korma Blend

3 teaspoon(s), level

Peas, frozen, boiled

150 g

Potatoes, Raw

500 g, cooked, then mashed

Chickpea Flour

2 tablespoon(s), level

Lemon Juice, Fresh

2 tablespoon(s)

Olive Oil

4 tablespoon(s), for frying

Plain Soya Yogurt

225 g

Lime Juice, Fresh

1 tablespoon(s)

Caster Sugar

1 teaspoon(s)

Mint, Fresh

1 sprig(s), chopped

Coriander, fresh

1 teaspoon(s), chopped


  1. Mist a nonstick pan with cooking spray and place over a medium-high heat, add the onion, ginger and chilli (if using). Once the onion is soft and browning, add a splash of water and the Korma spices. Cook for about a minute then mix in the peas and warm through very gently (too much cooking and the peas will lose their green).
  2. Add the pea mixture to the mashed potatoes, and mix in the flour, and lemon juice, then season.
  3. Combine well then form the mixture into golf ball size balls. Shape into patties.
  4. Heat the oil in a nonstick frying pan and add the patties in batches. Fry them on each side until crisp and golden brown. Serve hot or cold.
  5. If serving with the raita, mix all the yogurt, lime juice, sugar and herbs together and serve with the aloo ki tikki.