aloo tikki recipe – alu pattice or potato tikki is a very popular snack all over india.
in north india, aloo tikki is usually served with chole (spicy chickpea curry), garnished with onions, a sweet tamarind-jaggery chutney and hot green chutney made from green chillies and coriander.
check full aloo tikki recipe in detail with step by step photos at:
(measuring cup used, 1 cup = 250 ml)
3 medium sized potatoes, 300 grams
½ tsp kashmiri red chilli powder or 1 to 2 green chilies, finely chopped
½ tsp coriander powder/dhania powder
½ tsp cumin powder/jeera
¼ tsp dry ginger powder/saunth or ¼ tsp minced ginger
¼ tsp chaat masala powder
1.5 to 2 tbsp corn starch or rice flour or arrowroot flour, or add as required
2 to 3 tsp chopped coriander leaves/dhania
2 tbsp oil for frying the tikkis or as required
salt as required
How to make Aloo Tikki Recipe:
first rinse and then steam or pressure cook the potatoes till they are falling apart. they have to thoroughly cooked. once they are cooked, drain them completely, if you have used a pressure cooker or a pot for cooking the potatoes.
now grate the potaoes. 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.
add the spice powders, salt, corn starch and coriander leaves.
just mix everything very well.
divide the mixture into small or medium shaped patties. you can apply some oil on your palms when making the patties or tikkis.
heat oil till its medium hot in a tava or a shallow frying pan. gently place the aloo tikkis and pan fry them.
when one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.
gently flip for a couple of times till the aloo tikkis are golden and crisp evenly.
once done, then drain the aloo tikkis on paper towels to remove excess oil.
serve aloo tikki plain with coriander chutney & tamarind chutney. you can also serve them with a sweet yogurt raita or make wraps or rolls with them.
if making aloo tikkis for fasting:
1. add arrowroot flour or buckwheat flour or water chestnut flour or sago flour.
2. use rock salt, instead of regular salt.
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