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THE BOMBAY PROJECT
A spiced aloo-tikki done right — golden potato, vegetables with melty cheddar.
Every Ingredient Inside
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Potato
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Cauliflower
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Cabbage
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Carrots
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Spinach
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Peas
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Onion
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Cheddar Cheese
A love letter to the Bombay street-side aloo tikki. Golden mashed potato and vegetables, spiced the way the best street carts do it, with cheddar melting through the middle for extra richness. A crisp breadcrumb crust gives way to a soft, spiced centre. Nostalgic, warming and very hard to put down — the corner-of-a-crowded-lane classic, made for your freezer.
Potato, Breadcrumbs (Wheat Flour [Wheat Flour, Flour Treatment Agent (Ascorbic Acid)], Water, Yeast, Salt), Water, Cauliflower, Onions, Poha Dry, Soy Meal, Defatted, Raw, Cheddar Cheese [Milk], Green Chilli Peppers, Cabbage, Carrots, Spinach, Tomato Puree, Peas, Garam Masala, Coriander Leaves, Wheat flour (With Added Calcium, Iron, Niacin, Thiamin), Cornflour, Chat Masala, Garlic, Salt, Ginger, Sunflower Oil, Black Pepper, White Pepper
Freezer to plate in under 10 minutes.
Air fryer.
200°C for ~8–10 min, flip once.
Oven.
200°C for ~12–15 min until crisp and hot through.
Pan.
A little oil, medium heat, ~3–4 min a side until golden.
TIP - Prefer a head start? 15–30 seconds in the microwave takes the chill off — then crisp it up. Keep frozen until you cook.
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