Try my Indian spiced roast potatoes cooked with sizzling cumin seeds and turmeric powder. I first boil then roast the potatoes in a skillet to get the crispiest edges and fluffiest insides. Perfect as a side for a fusion roast dinner.
When I’m a little pushed for time, I fall back on my oven roasted potatoes that skip parboiling . However, for perfect roast potatoes, these have to be my go to. Sometimes I make then plain without any seasoning but when I want to push the accelerator on flavour I make these cumin spiced roasties.
My preferred spices are cumin seeds and turmeric powder only because they add gentle Indian flavour without being too overpowering. After all, this is a side dish – just like aloo tikki .
For stronger masala flavours, these air fryer Indian potatoes are great.
Masala roast potatoes are incredible when served with air fryer cauliflower cheese or as part of an Indian fusion roast with this eggless paneer and cranberry nut roast ,
If you don’t want to go down the roast dinner route, they’ll also go with a tawa burger .
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes – perfect roast potatoes should be made using floury potatoes. In the UK that’s usually Maris Piper or King Edwards. Occasionally, I use all rounder potatoes but only if I’m certain they are floury. I peel the potatoes, cut into large chunks and then par-boil until mushy.
Cumin – specifically cumin seeds which release a gorgeous flavour as they sizzle in the hot oil.
Turmeric – I’ve made these potatoes adding turmeric powder during boiling or sprinkling on top of the boiled potatoes. Both work just as well with pretty much the same results.
Oil – use any neutral oil that is safe for cooking. I’ve used both light olive oil and sunflower oil and both work great and give crispy results.
How to make them
Here is how I make roast potatoes that are crispy and fluffy. I follow this classic roast potatoes recipe from BBC Good Food , of course subbing in goose fat for oil to keep them vegan friendly. I also leave out the flour, making these gluten-free – I find that the potatoes are crispy enough without.
Peel the potatoes and cut. Aim to select potatoes similar in size so that they can be cut into equal sized cubes. I go for medium potatoes and quarter them.
Add cold water to a large saucepan and add salt and turmeric powder. Drop in the potatoes and then turn on the heat. Heating this way helps to cook the potatoes evenly all the way through.
Cut into equal cubes
Boil until tender with salt and turmeric
Cook until the potatoes are tender. I like to check by piercing with a knife – the potatoes should fall off the knife.
Drain in a colander and shake to fluff up the sides of the potatoes – more surface area, more crispiness!
Drain
Shake to fluff edges
As the potatoes steam, heat a skillet with oil in the oven. I’ve found that cast-iron leads to extra crispy potatoes. In fact, it works better than a normal roasting tin because the cast-iron retains so much heat.
After about 5 minutes, remove from the oven and sprinkle the cumin seeds – they should immediately sizzle.
Heat skillet
Add cumin seeds
Tip – I’ve found that adding the cumin to the hot oil makes them immediately sizzle and release way more flavour. It’s the same concept for tempering in all Indian recipes.
Tip in the potatoes and mix well.
Roast in the oven for 40 to 50 minutes or until the potatoes are golden and have crispy edges.
Add potatoes to hot skillet
Roast until crispy on the edges and fluffy insides
Storage
To store masala roast potatoes, allow them to cooled down completely, then refrigerate in an air-tight container for up to 2-3 days. Reheat in the oven for best results.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Masala Cumin Roast Potatoes
Ingredients
- 1 kilogram potatoes
- 120 gram oil
- 1 tablespoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon salt
Garnish
- 2-3 tablespoon coriander
Instructions
- Wash and peel 1 kilogram potatoes then cut into equal sized cubes.
- Place in a pan of cold water, add 1 teaspoon salt and 1 teaspoon turmeric powder , then turn on the heat. Boil the potatoes until tender.
- Drain using a colander then shake the potatoes in the colander to fluff the edges.
- Pour 120 gram oil into a skillet or roasting tin then heat for 5 minutes in the oven at 200℃ or 180℃ (fan).
- Take the skillet out of the oven and sprinkle in 1 tablespoon cumin seeds . Once they sizzle, toss in the potatoes and coat in the oil.
- Roast in the oven for 30-50 minutes or until golden and crispy.
- Sprinkle 2-3 tablespoon coriander and serve.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Masala Cumin Roast Potatoes
Ingredients
- 1 kilogram potatoes
- 120 gram oil
- 1 tablespoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon salt
Garnish
- 2-3 tablespoon coriander
Instructions
- Wash and peel 1 kilogram potatoes then cut into equal sized cubes.
- Place in a pan of cold water, add 1 teaspoon salt and 1 teaspoon turmeric powder , then turn on the heat. Boil the potatoes until tender.
- Drain using a colander then shake the potatoes in the colander to fluff the edges.
- Pour 120 gram oil into a skillet or roasting tin then heat for 5 minutes in the oven at 200℃ or 180℃ (fan).
- Take the skillet out of the oven and sprinkle in 1 tablespoon cumin seeds . Once they sizzle, toss in the potatoes and coat in the oil.
- Roast in the oven for 30-50 minutes or until golden and crispy.
- Sprinkle 2-3 tablespoon coriander and serve.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Aloo Tikki – Indian mashed potato patties that are tawa pan-fried until crispy outside and fluffy in the middle. I flavour them simply with green chillies, ginger and few basic spices. Perfect for burgers, chaat, or as a snack with tea. They can easily be made ahead and frozen for later.
Tikki are small cutlets or Indian potato patties, often eaten as they are, or layered in other dishes. Street vendors in India prepare them all sorts of ways. I’ve watched countless YouTube videos of tikki variations – stuffed with chana dal, with green peas, with onions, you name it!
You’ll even find other types of tikki like these rajma tikki .
The Recipe Details
The recipe that I am sharing is the one that I grew up with – my Mum always prepared the tikki milder.
I like to keep the ingredients list as low as possible too. I don’t use breadcrumbs and keep the spices at a minimum. The mashed potatoes will cook up beautifully and the spices I have used still provide plenty of flavour.
Serve them with green coriander mint chutney , imli chutney and Indian onion salad on the side. They’re equally good with masala chai for a snack.
These tikki are perfect as a base for ragada pattice and aloo chaat particularly as the flavours can be built.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes – I always use floury potatoes to make aloo tikki for fluffy insides. Essentially the same concept in these masala roast potatoes and aloo pyaaz paratha . In the UK, all rounders generally work well, but to be certain, I recommend King Edward or Maris Piper. US readers – go for russet. I’ve tested tikki with waxy potatoes and it just doesn’t work – they become gluey which is entirely the wrong texture we are going for.
Green chillies & ginger – freshly crushed to give the best flavour. Personally, I like to keep the tikki on the milder side so that the flavour can be layered, for example in aloo tikki chaat or aloo tikki burgers.
Spice powders – amchoor (dried mango powder gives tang), cumin coriander powder and garam masala.
Cornstarch – I’ve made these both with and without cornstarch. Cornstarch helps with the crispiness but can make the tikkis more sticky. Instead of conrstarch, arrowroot or tapioca flour are good alternatives.
Coriander leaves – optionally mix fresh coriander into the potato mixture for fresh flavour.
Oil – to pan-fry/shallow fry.
How to make Aloo Tikki
I like to cook the potatoes in the Instant Pot, keeping the skins on. This helps prevent them from absorbing excess water and keeps the texture just right.
- Wash the potatoes and pressure cook until tender all the way through.
- Allow them to cool slightly before peeling.
- The potatoes should be soft, but not waterlogged.
Starchy potatoes work best here, as they mash easily and hold their shape once cooked.
Once peeled, mash the potatoes while they’re still warm using a potato masher or grate. Avoid over-mashing — a slightly rustic texture helps the tikkis stay light and fluffy.
Cook potatoes until fork tender
Peel potatoes
Grate whist still slightly warm
To the mashed/grated potatoes, add:
- Freshly crushed green chillies
- Fresh ginger (crushed or finely grated)
- Salt, to taste and spice powders
- A small amount of cornflour (optional, for extra crispiness)
Using fresh ginger and chillies is important here. Without heavy spices, their aroma and heat really get to shine.
Divide the mixture into equal portions so they cook evenly. I prefer making them slightly smaller and flatter — this creates more surface area and helps them crisp up nicely in the pan.
If your kitchen is warm or the mixture feels soft, chilling the shaped tikkis for 10–15 minutes can help them firm up before frying.
Add spices and herb
Combine all the ingredients until mixed
Shape into equal sized tikkis
Aloo tikkis are best pan-fried rather than deep-fried. It gives you a crisp exterior while keeping the inside soft and fluffy.
- Heat a heavy-bottomed pan until hot.
- Add oil and allow it to heat properly.
- Place the tikkis in the pan and don’t move them too soon.
- Let a crust form before flipping.
They’re at their best eaten fresh, straight from the pan, when the edges are crisp and golden.
Heat oil in a pan
Pan fry tikki until golden brown and crispy outside
Make Ahead & Storage
These tikkis are easy to prepare in advance. I often do this when I have a large bag of potatoes that needs using up quickly.
- Refrigerate: Shape the patties and refrigerate for up to 24 hours.
- Freeze uncooked: Freeze on a tray, then transfer to a container. Cook straight from frozen on medium heat.
- Freeze cooked: Cool completely, then freeze and reheat in a pan, oven or air fryer.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Aloo Tikki
Ingredients
- 1 kilogram potatoes
- 75 gram corn flour
- 3 tablespoon ginger and chillies minced
- 3 tablespoon coriander leaves fresh
- 1 tablespoon cumin seeds
- 1 tablespoon garam masala
- 2 tablespoon ground coriander and cumin
- 1 tablespoon amchoor powder optional
- salt to taste
- oil for shallow frying
Instructions
- Wash 1 kilogram potatoes and place in the inner pot of the Instant Pot. Pressure cook on high for 3 minutes. Wait for the pressure to release, then peel the potatoes when they are just warm to touch.
- Grate the potatoes, then add in 75 gram corn flour , 3 tablespoon ginger and chillies , 3 tablespoon coriander leaves , 1 tablespoon cumin seeds , 1 tablespoon garam masala , 2 tablespoon ground coriander and cumin , 1 tablespoon amchoor powder , and salt to taste . Mix to combine.
- Shape into equal sized tikki, then flatten slightly.
- Heat a tawa on medium heat. Add oil then pan-fry the tikki. Flip over half way through cooking and cook until golden-brown.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
