Potato Cutlets wtih chicken filling (Alu tikki)

This is probably on of the simplest Potato Cuttlets with chicken filling. Its also called Alu Tikki in urdu and Hindi. The plain version of potato cutlets does not have any filling. You can experiment and enjoy!.

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  •  Tamatar (tomatoes) finely chopped 2
  •  Namak (salt) ½ tsp or to taste
  •  Zeera (cumin seeds) ½ tsp
  •  Haldee (turmeric powder) ¼ tsp
  •  Adrak lehsan paste (ginger garlic paste) 1 tbs
  •  Lal mirch (red chili) crushed 1tsp
  • Dhania powder (coriander powder) 1 tsp
  •  Hari mirch (green chilies) finely chopped 3-4
  •  Oil 2-3 tbs
  •  Pyaz (onion) finely sliced 1 cup
  •  Qeema (mince) chicken 250 gms
  •  Hara dhania (green coriander) chopped 2-3 tbs
  •  Aalo (potatoes) boiled 500gms
  •  Hara dhania (green coriander) chopped 3 tbs
  •  Namak (salt) 1 tsp or to taste
  •  Egg 1
  •  Oil for frying


For filling:

In bowl add tomatoes, salt, cumin (whole), turmeric powder, ginger garlic paste, crushed red chili, green chili and coriander powder, mix well and set aside.

Heat oil in pan, add onion (sliced) and sauté until soft and light brown.

Add chicken mince and fry until all water dries up.

Now add filling, give it a good mix, cover the pan and steam cook for 6-8 minutes.

Sprinkle green coriander (chop) and set aside

Boil, peel and mash potatoes with the help of masher.

Add salt, green coriander and mix all together.

For assembling:

To make chicken cutlets, make a ball out of the mixture, flatten it on your palm with your hand, add filling in the center and cover it with another flat patty.

Heat oil in fry pan.

Dip cutlet into beaten egg and fry until light nice golden color on both sides.

Serve hot.


You can add cheese or peas and other vegetables in the filling.

You can make it spicy or mild by adjusting the spices as per your liking.

For coating, you can also use breadcrumbs, rice flour or semolina (suji).

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