aloo tikki

Aloo tikki are Indian style potato patties that are served as a snack or eaten as a patty in a burger. These aloo tikki are best served with mint chutney or dahi chutney. You can also make aloo tikki chaat with these.

Aloo tikki , how to make crispy aloo tikki

potatoes ((450 to 500 grams))

ginger paste (or ¼ tsp ginger powder)

garam masala (or any spice powder)

½ teaspoon chaat masala

red chili powder

ghee (or oil (very hot) optional)

coriander leaves ((finely chopped))

green chili (chopped)

corn flour ((cornstarch) or rice flour

bread crumbs (or poha powder

Salt ((adjust

cashews ((chopped, optional))

Oil (or as needed)

Boil potatoes just until cooked. Do not overcook them. They should be firm and not mushy or soggy. (check the tips above in intro for details).

Cooker: Add them to a cooker and pour water to partially cover them. Cook for 3 to 5 whistles depending on the size of your cooker. Instant pot: Pressure cook them for 7 to 8 minutes and let the pressure release naturally.

Cool them completely and remove the skin. Grate or mash them in a mixing bowl. Make sure there are no chunks of potatoes.

Add coriander leaves and green chilies.

Add ginger paste, garam masala, chaat masala, salt and red chili powder.

Heat 1 tbsp ghee till very hot in a kadai. Pour that over the red chili powder to remove the raw flavor.

Ensure the potatoes are cooled first then only add flour and bread crumbs. Begin to mix and make a firm and non sticky ball. If needed you can add more bread crumbs or flour to absorb moisture.

The mixture must be firm and non-sticky. If it is sticky, it means it is too moist. So add more bread crumbs or flour.

Preparation

Divide the mixture to 6 to 8 equal parts and make balls. If you prefer large tikkis, you can make fewer large balls. But thin tikkis cook well and get crispy when fried. If making for burger, then you can make them as wide as the size of a burger.

Flatten them and make the aloo tikki. Place them in a tray and set aside.

Heat 4 to 6 tbsps oil in a medium sized non-stick or cast iron pan.

Check if the oil is hot by gently sliding a small portion of the mixture to the hot oil. It has to rise without browning a lot. This is the right temperature. If it sinks it means the oil is not hot yet.

Wait until it becomes hot, then gently transfer one after the other to the oil. Do not disturb them until the base of the tikki firms up.

When you see the base of the aloo tikki has turned firm, then flip them. Fry until golden &amp; crisp on both the sides.

Remove them to a absorbent kitchen paper or a colander. For extra crisp tikkis, you can refry them in the oil again.

OR for grilling in oven Alternately brush the patties with oil &amp; place on a greased wire rack over a tray. Grill in a preheated oven for 18 to 20 mins at 390 F (200 C) or until crisp. Flip them to the other side after 10 to 12 mins. Adjust the timing based on your oven.

For Air frying: Brush the tikkis &amp; place them in the air fryer wired rack. Air fry at 360 F (180 C) for 8 to 10 mins on each side. Keep check and adjust the timing as needed. If your air fryer needs preheating, preheat it first before air frying.

Serve aloo tikki hot with mint chutney or serve them inside your burger. (to make check the tips in intro)

How to make aloo tikki

https://www.youtube.com/watch?v=4JC_vc1nJXk

Aloo tikki recipe link:  https://www.indianhealthyrecipes.com/aloo-tikki-recipe/

Aloo tikki are Indian style vegetarian potato patties that are often eaten as snack. But they can also be eaten as a patty in a burger. These are not the stuffed aloo tikki, but simple ones which can be made quickly if boiled potatoes are ready.

To make these crispy aloo tikki, boiled potatoes are mashed and spice powders like garam masala, chaat masala are added to spice up the mix.Coriander leaves are also added to add some flavor. Rice flour or corn flour are generally  used to absorb the moisture from the potatoes. But i have also used bread crumbs here which work better than the flour.

Aloo tikki can be shaped to thick or thin patties depending on your preference. I have made them thin here to make them crisp and cook thoroughly.

Music courtesy : https://www.youtube.com/user/Vexento

Aloo tikki recipe | How to make crispy aloo tikki | Potato patties

Aloo Tikki is a popular Indian street food. This recipe is perfect for teatime snack, light lunch or appetizer. It is very easy to make restaurant quality Aloo Tikki at home.

Crispy Aloo Tikki Recipe

Potatoes

Poha (flattened rice)

Fresh Cilantro (Coriander) Chopped

tsp Ginger Grated

Green Chili Chopped

tsp Red Chili Powder

Salt

tsp Dry Mango Powder (amchur)

cumin powder

tbsp Rice Flour

Oil spray

Aloo tikki&nbsp;is a popular North Indian snack of spiced, crisp potato patties.

Aloo Tikki (Crispy &amp; North Indian Style Recipe)

potatoes (or 4 to 5 large potatoes)

green peas

water

red chilli powder (or cayenne pepper)

Coriander Powder ((ground coriander))

fennel powder ((ground fennel seeds) - optional)

dry mango powder (or ¼ to ½ teaspoon lemon juice)

ginger

coriander leaves ((cilantro))

black salt

salt (as required)

½ teaspoon Garam Masala (or curry powder)

dry mango powder (or ½ to 1 teaspoon lemon juice)

cumin powder ((ground cumin) - optional)

bread crumbs (or add as required )

arrow root flour (or add as required )

coriander leaves

oil (for frying the tikki

The potatoes and green peas have to be cooked together first.

In a 3 or 4 litre pressure cooker take 4 to 5 large potatoes and 2.5 cups water. Place a small trivet and keep a bowl containing ½ cup green peas in it. Pressure cook for 5 to 6 whistles on medium to medium-high flame.

Cooking in Stovetop Pressure Cooker

Place 4 to 5 large potatoes in the steel insert of a 6 quart IP. Add 2.5 cups water. Place a trivet. On top of the trivet, keep a bowl containing ½ cup green peas. Pressure cook on high for 20 to 25 minutes in the Instant Pot

For the stovetop pressure cooker, remove the lid after all the pressure falls in the cooker. For Instant Pot, do a quick pressure release after 5 to 7 minutes.

Check with a knife or fork to see if the potatoes are cooked well. The knife should be able to slid easily if the potatoes are cooked properly.

Cooking in Instant Pot

Drain the water from the steamed green peas using a small strainer or colander. Take the peas in a bowl and mash them.

Mash to a coarse texture.

To the peas, add red chilli powder or cayenne pepper, coriander powder, fennel powder, dry mango powder, finely chopped ginger, green chillies, coriander leaves, black salt and regular salt as per taste.

Mix very well. Check taste and add more salt or spice powders if required.

Making green peas stuffing

Meanwhile drain the water from the potatoes as well and let them become warm.

When the potatoes are warm, then peel them and grate. I find it easier to grate the potatoes and then mash them. However, you can also chop them and mash with a potato masher. Let the grated or mashed potatoes cool completely.

After the mashed potatoes have cooled completely, add the following ingredients: red chilli powder or cayenne pepper, garam masala powder or curry powder, coriander powder, dry mango powder, black salt and regular salt as per taste.

Next add bread crumbs and arrowroot flour. Instead of arrowroot flour, you can also add rice flour, corn flour (corn starch) or tapioca starch or roasted besan (roasted chickpea flour or roasted gram flour).

Mix everything very well.

Making potato mixture

Divide the mixture into small or medium shaped patties with a hollow center or cup shaped discs. You can apply some oil on your palms when making the patties or tikki.

Place the green peas filling in the center.

Bring the mashed potato edges on the top and seal them.

Roll gently between your palms and gently flatten. Make all aloo tikki this way.

Stuffing and Shaping Aloo Tikki

Heat 2 tablespoons oil till on a skillet or tawa or frying pan till it is medium hot. Gently place the tikki and begin to pan-fry them.

When the base is crispy and golden, gently flip each tikki with a spatula.

Fry the second side till crispy and golden. You can gently flip once or twice more till the aloo tikki are golden and crisp evenly.

Remove and place in a strainer kept on top of a bowl. You can even drain them on paper towels. Fry all tikkis this way. Add 2 tablespoons more oil when frying the second batch.

Serve Aloo Tikki plain with coriander chutney &amp; tamarind chutney. You can also serve these potato patties with sweet yogurt raita.

Frying Aloo Tikki

Aloo Tikki is a very popular Indian and Pakistani street food snack. It’s made with mashed potatoes, a few spices and dipped into an egg wash before being fried.

Aloo Tikki

potatoes

kashmiri red chilli powder

coriander powder

coriander

green chilli (chopped)

red onion (chopped finely)

Salt (to taste)

egg egg

Mix all ingredients (except for the egg and oil) in a medium bowl until fully incorporated.

Place in refrigerator for 30 minutes or upto 24 hours.

Shape the aloo tikkis (about 1 1/2 tablespoons for each tikki)

Dip the tikki into the egg wash and fry for 3-4 minutes on each side until golden brown.

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