Aloo tikki is a patty made up of potatoes and some spices. Often it has a filling of peas, dal or paneer. However this recipe gives basic aloo tikki that are absolutely crispy and very easy to make. These aloo tikkis can easily be extended to aloo tikki burgers or aloo tikki chaat or aloo chole. Aloo tikki and the related recipes make great party appetizers. My family relishes aloo tikki with green chutney and imli ki chutney and bread slices for Sunday brunch.
Aloo tikki calls for some boiled potatoes. The potatoes should be just boiled and not over boiled. Apart from that it is important that the potatoes are refrigerated before use. To add the crunch, flattened rice i.e. poha is used. It provides a great binding to the aloo tikkis and makes them very crisp. Apart from that some basic spices are used.
1. Activate flatten rice : Take 1 and ¼ cup flatten rice in a bowl. Wash properly. Leave it for 10 minutes.
2. Mix potatoes, activated poha and rice flour : Grate 8 boiled potatoes. Add in the activated poha. Add 4 tbsp rice flour. Mix well.
Tips:Make sure to refrigerate the potatoes before use.
3. Mix spices and other ingredients : Add salt to taste, 1 tsp red chilli powder, ½ tsp garam masala powder, 1 and ½ dry mango powder. Add 1 chopped green chilli, 1” grated ginger and handful of chopped coriander. Mix everything well.
4. Shape tikkis : Use a masher to smoothen the mixture. Grease your hands. Take a portion of the mixture, depending on the size of tikki you plan to make. Flatten it.
Tips:Always flatten the tikki from the centre properly using the edge of your palm. It the centre is not flattened properly it will remain under cooked.
5. Fry tikkis : Heat enough oil in a pan. Add in the tikkis and fry on a low to medium flame till golden brown from both the sides. Flip 3-4 times, on and off.
Tips: Always use a flat pan to fry tikkis. Level of the oil should be approx ¾ of the tikki’s height.
6. Bon appétit : Crush the tikkis and serve them with imli ki chutney.
PREP TIME 20 minutes
COOK TIME 20 minutes
TOTAL TIME 40 minutes
1. Activate flatten rice
Take 1 and ¼ cup flatten rice in a bowl. Wash it. Leave it for 10 minutes.
2. Mix potatoes, activated poha and rice flour
Grate 8 boiled potatoes. Add in the activated poha. Add 4 tbsp rice flour. Mix well.
Tip: Make sure to refrigerate the potatoes before use.
3. Add spices and other ingredients
Add salt to taste, 1 tsp red chilli powder, ½ tsp garam masala powder, 1 and ½ dry mango powder. Add 1 chopped green chilli, 1” grated ginger and handful of chopped coriander. Mix everything well. Use a masher to smoothen the mixture.
4. Shape tikkis
Grease your hands. Take a portion of the mixture, depending on the size of tikki you plan to make. Flatten it.
Tip: Always flatten the tikki from the centre properly using the edge of your palm. It the centre is not flattened properly it will remain under cooked.
5. Fry tikkis
Heat enough oil in a pan. Add in the tikkis and fry on a low to medium flame till golden brown from both the sides. Flip the 3-4 times.
Tip: Always use a flat pan to fry tikkis. Level of the oil should be approx ¾ of the tikki’s height.
6. Bon appétit
Crush the tikkis and serve them with imli ki chutney.
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