About the Dish
The taste? Oh, where do we even begin? First, there’s that golden, crunchy crust, fried to perfection, shattering with the first bite. Then comes the soft, spicy, and slightly tangy filling—mashed potatoes mixed with roasted cumin, garam masala, chaat masala, and just the right kick of red chili. It’s warm, hearty, and so ridiculously satisfying that you’ll find yourself wondering why you don’t eat them every day. Dip them in mint chutney for a fresh, herby zing, or dunk them in tamarind chutney for a sweet-tangy contrast—either way, it’s a guaranteed flavor party in your mouth.
But Masala Patties aren’t just delicious; they’re universally loved. They dominate the Indian street food scene, starring in Aloo Tikki Chaat, where they get drenched in yogurt, chutneys, and crunchy sev, turning into a messy yet divine masterpiece. They take center stage in Mumbai’s famous Vada Pav, proving that a simple spiced potato patty and pav can create pure magic. They’ve even sneaked into cafés and burger joints, swapping out basic buns for a desi-style Masala Patty Burger that rivals any fast-food chain.
Why are they so popular? Because they’re comfort food at its finest. They’re crispy, spicy, filling, and nostalgic—a bite instantly takes you back to a roadside chaat stall, a rainy day snack with chai, or a quick fix for late-night hunger pangs. Plus, they’re ridiculously versatile. Eat them solo, stuff them into a sandwich, roll them into a wrap, or even layer them over nachos for an Indian-Mexican fusion that no one saw coming!
Recipe
Ingredients
Directions to make
For the Masala Patty Base:
- 3 medium potatoes (boiled & mashed)
- ½ cup boiled green peas (optional)
- ½ cup finely chopped onions
- 1 green chili (finely chopped)
- 1 teaspoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
- ½ teaspoon roasted cumin powder
- 1 teaspoon lemon juice
- Salt to taste
- 2 tablespoons chopped coriander leaves
For Coating & Frying:
- ¼ cup all-purpose flour (for binding)
- 2 tablespoons cornflour or rice flour (for crispiness)
- ¼ cup breadcrumbs (for extra crunch)
- Water as needed (to make a smooth batter)
- Oil for frying (shallow or deep-fry)
Step 1 : Prepare the Masala mixture
- In a mixing bowl, add boiled and mashed potatoes, boiled green peas, chopped onions, green chili, and ginger-garlic paste. Mix everything well.
- Now, add turmeric powder, red chili powder, garam masala, chaat masala, roasted cumin powder, salt, and lemon juice. Mix again until the spices are evenly distributed. Finally, add chopped coriander leaves for freshness.
- Divide the mixture into equal portions and shape them into round, flat patties. You can make them small for bite-sized snacks or larger if using for burgers or sandwiches.
- In a small bowl, mix all-purpose flour and cornflour with a little water to form a smooth, flowing batter. Separately, spread the breadcrumbs on a plate.
- Dip each patty into the flour batter, ensuring it’s coated well, then roll it in breadcrumbs for a crispy outer layer.
- Heat oil in a pan for shallow or deep frying. Once hot, place the coated patties in the oil and fry on medium heat until golden brown and crispy. Flip occasionally for even cooking. If air-frying, brush the patties with oil and cook at 200°C (390°F) for 12-15 minutes, flipping halfway.
- Heat butter/oil, add mustard & cumin seeds. Let them crackle.
- Sauté onions, add ginger-garlic paste & cook till golden.
- Add tomato puree & spices, cook till oil separates.
- Mix in mashed potato & water, stir to a smooth, pourable consistency.
- Add yogurt/cream for richness, finish with lemon juice.
- Pour over crispy masala patties, garnish with coriander & serve hot
