One of the most popular street food in India is aloo tikki. Aloo tikki recipe calls for boiled potatoes, spices, a delectable stuffing, and this particular aloo tikki recipe uses a secret ingredient i.e. poha or flattened rice. These aloo patties shall remain crisp even after coming to room temperature. Aloo tikki can be served with any chutney of your choice or with ragda or chhole or yogurt. Aloo tikki can also be used to make some awesome burgers.
Boiled Potatoes: Potatoes have to be handled properly. These are the main ingredient for this aloo tikki recipe. Boiled potatoes have been shredded and used.
Poha/Flattened Rice: This is the secret ingredient of the aloo tikki recipe. Poha is activated by adding little water to it and thereafter used for the recipe.
Rice Flour: This ingredient contributes a lot to the crispiness of the aloo tikki.
Stuffing: A lip-smacking stuffing is prepared using chana dal, peas, and a few more basic ingredients. However, as times I totally skip the stuffing and make plain tikki with chole.
No salt added: This is another secret for crispy aloo tikki recipe. No salt has been used. Therefore it is important to sprinkle black salt on the tikki while serving.
Following points should be kept in mind to make crispy aloo tikki:
You might like
Serve these hot with chutney of your choice.
1. Soak ½ cup chana dal for 2 hours
2. Boil ½ kg potatoes and let them cool completely. Once they cool, peel them
3. Shred the potatoes
4. Add 4 tbsp rice flour to the shredded potatoes and use very light hand to mix them
5. Activate the rice flake by adding ¼ cup water to 1.25 cup rice flake
6. Add the activated rice flakes to shredded potatoes
7. Leave the potatoes to rest for an hour. Do not add salt to the potatoes
8. Meanwhile prepare the filling. For that add salt to taste and turmeric and boil the soaked chana dal in a sauce pan till its soft and not mushy. This will take 15 minutes
9. Heat 1 tbsp oil in a pan and add a pinch of asafoetida and ½ tsp cumin seeds. Let it splutter
10. Add 2 chopped green chillies
11. Add 1 tsp chopped ginger
12. Add boiled chana dal
13. Add ¼ cup peas
14. Add the dry spices i.e. 1 tsp Red Chilli Powder, ½ tsp Coriander / Dhaniya Powder, 1.5 tsp Mango / Amchur powder, ½ tsp Garam Masala, ½ tsp Salt, ¼ tsp Rock Salt / Kala Namak
15. Add little water and cook till the mixture is soft. This will take 5-7 minutes on medium flame
16. Once its done, take out the mixture and mash it
17. Add handful of chopped coriander leaves. Mix. And keep the stuffing aside
18. Potatoes have been resting for an hour now. They are completely dry. Mash the potatoes. Do not add salt to the potatoes
19. Now make the tikkis. Grease your palms nicely. Take a portion of potato and fill the stuffing in it
20. Carefully seal the potato covering to make into a ball. The potato covering will be dry so do it carefully. Grease your hands
21. Flatten the balls and shape the tikkis
22. In a flat bottom pan, heat sufficient oil. The level of the oil should be equal to ¾ of the tikki. Fry the tikkis on medium flame. Fry the tikkis till they are brown
23. Do not flip them more than twice
24. Since no salt has been added to the potatoes sprinkle some chat masala on the tikki and serve them with meethi chutney and green chutneys
PREP TIME 3 hours + 30 minutes
COOK TIME 40 minutes
TOTAL TIME 3-4 hours
For potato covering
500 gms or 7-8 (small) potatoes
125 gms or 1.25 cup rice flakes
4 tbsp rice flour
For filling
1/2 cup Chana Dal / Bengal Gram Split and Skinned
1/4 cup peas
2 Green Chilles Chopped
1 tbsp Ginger Chopped
Handful of chopped coriander leaves
Pinch of Asafoetida / Hing
1/2 tsp Whole Cumin / Jeera
1 tsp red chilli powder
1/2 tsp Coriander / Dhaniya Powder
1.5 tsp Mango / Amchur powder
1/2 tsp garam masala
1/2 tsp salt
1/4 tsp Rock Salt / Kala Namak
1 tbsp oil
Oil for frying the tikkis
Chaat masala to sprinkle
Soak ½ cup chana dal for 2 hours
Boil ½ kg potatoes and let them cool completely. Once they cool, peel them
Shred the potatoes
Add 4 tbsp rice flour to the shredded potatoes and use very light hand to mix them
Activate the rice flake by adding ¼ cup water to 1.25 cup rice flake
Add the activated rice flakes to shredded potatoes
Leave the potatoes to rest for an hour. Do not add salt to the potatoes
Meanwhile prepare the filling. For that add salt to taste and turmeric and boil the soaked chana dal in a sauce pan till its soft and not mushy. This will take 15 minutes
Heat 1 tbsp oil in a pan and add a pinch of asafoetida and ½ tsp cumin seeds. Let it splutter
Add 2 chopped green chillies
Add 1 tsp chopped ginger
Add boiled chana dal
Add ¼ cup peas
Add the dry spices i.e. 1 tsp Red Chilli Powder, ½ tsp Coriander / Dhaniya Powder, 1.5 tsp Mango / Amchur powder, ½ tsp Garam Masala, ½ tsp Salt, ¼ tsp Rock Salt / Kala Namak
Add little water and cook till the mixture is soft. This will take 5-7 minutes on medium flame
Once its done, take out the mixture and mash it
Add handful of chopped coriander leaves. Mix. And keep the stuffing aside
Potatoes have been resting for an hour now. They are completely dry. Mash the potatoes. Do not add salt to the potatoes
Now make the tikkis. Grease your palms nicely. Take a portion of potato and fill the stuffing in it
Carefully seal the potato covering to make into a ball. The potato covering will be dry so do it carefully. Grease your hands
Flatten the balls and shape the tikkis
In a flat bottom pan, heat sufficient oil. The level of the oil should be equal to ¾ of the tikki. Fry the tikkis on medium flame. Fry the tikkis till they are brown
Do not flip them more than twice
Since no salt has been added to the potatoes sprinkle some chat masala on the tikki and serve them with meethi chutney and green chutneys
Please rate us and share your valuable feedback
Visitor Rating: 5 Stars
thanx