Name: Aloo Tikki Eggs Benny
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 pounds russet potatoes; 3 inches pieces ginger; 2 Serrano peppers seeds; 0.25 cup cilantro leaves; 2 teaspoons ground cumin; 0.5 tsp turmeric; 2 limes; 2 tablespoons lime juice; 2 teaspoons kosher salt; pepper; 0.25 cup cornstarch; sunflower oil; 1 cup cornmeal

This recipe is a scrumptious fusion brunch dish created by Aarti Sequeira, featuring her take on Eggs Benedict using Indian-style aloo tikki (spiced potato patties) as the base instead of English muffins, topped with eggs and served with chutney (such as cranberry “ruby red” chutney or other condiments).

Breakfast

1 h 30 m

Indian

Yu can Cook

April 22, 2026

Thisisyu.com

From the Cook

1/2

Aloo Tikki Eggs Benny

Yu can Cook Verified

Thisisyu.com

Ingredients

Warning0 allergens identified

Aloo Tikki Eggs Benny

Aloo Tikki Potato

1 ½ pounds russet potatoes

3 inches pieces ginger

2 Serrano peppers seeds

¼ cup cilantro leaves

2 teaspoons ground cumin

½ tsp turmeric

2 limeszest

2 tablespoons lime juice

2 teaspoons kosher salt

pepper

¼ cup cornstarch

sunflower oilfor frying

Cornmeal Crust

1 cup cornmeal

Instructions

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Cook The Potatoes

Drop potato cubes into medium saucepan and cover with lots of cold water. Season generously with salt and bring to a boil. Turn down to a simmer and cook for ten minutes until potatoes are very tender. Drain in a colander, and allow to cool until you can handle with your bare hands.

Once cool, mash potatoes either with a potato ricer, food mill or as a last resort, a masher (the latter results in a heavier potato cake) into a large bowl.

Forming The Patties

Gently fold in remaining ingredients except for cornmeal. Taste for seasoning, and add extra salt and pepper as necessary. Divide into 8 portions, about 1/3 cup each. Roll a portion between your palms into a ball, then squash into a little cake of equal thickness (about ¾” thick). Repeat with the rest of the portions.

Cornmeal Crust

Pour cornmeal into a flat bowl or pie plate, and season well with salt and pepper. Dip each cake into cornmeal, coating each side evenly. Chill cakes for 10 to 15 minutes to firm up.

Fry The Patties

Preheat oven to 200 degrees Fahrenheit. Place a rack on a paper towel-lined baking sheet and set aside. Place a large nonstick skillet over medium-high heat, pour oil to a ¼” depth.

When oil is hot (check by dropping a pinch of cornmeal into oil; if it sizzles immediately, it’s ready), carefully add 4 cakes to the pan. Cook until deep golden brown, about 4-5 minutes, then flip carefully (I’ll sometimes use two spatulas for this job), and cook another 4-5 minutes. Remove, using fish spatula to the baking sheet, sprinkle with salt and slide into the oven to keep warm. Scoop out and any crumbs from the oil and repeat with the remaining 4 cakes.

Egg Preparation

To fry eggs: pour off oil, and wipe out skillet. Turn heat to low. Add a tablespoon of oil, swirl around pan and then add eggs. They should crackle gently. Season with salt and pepper, then cover, cooking 3 minutes for that perfect spot between runny and firm.

Plate the Dish

Serve an egg over two tikkis (cakes), with a squeeze of lime, a flourish of cilantro and a couple of dollops of ruby red chutney or tamarind chutney.

Nutrition

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Tips & Tricks (5)

Potato Moisture Control 💧
Grate russet potatoes and squeeze out excess moisture using a clean kitchen towel before mixing with spices—this prevents soggy tikki and ensures a crispy exterior when pan-fried.
Cornstarch Binding Secret 🌽
Use cornstarch as your binder instead of flour for a lighter, crispier texture that's naturally gluten-free and creates an exceptional golden crust when shallow-fried in sunflower oil.
Spice Blooming Technique 🔥
Toast your ground cumin and turmeric briefly in warm oil before mixing into the potato mixture to unlock deeper, more complex flavors that elevate the entire dish.
Serrano Heat Management 🌶️
Remove Serrano pepper seeds before mincing to control heat levels while preserving the fresh pepper flavor—this gives you the aromatic benefit without overwhelming spice intensity.
Chilled Tikki Assembly 🧊
Refrigerate formed aloo tikki patties for at least 30 minutes before cooking to help them hold their shape during frying and achieve maximum structural integrity for supporting the poached egg and hollandaise.