Aloo tikki recipe ( Aloo patties )

Aloo tikki recipe ( Aloo patties )

Prep Time 20

Cook Time 25

Additional Time 5

Total Time 50

Course Snack

Cuisine north indian

Keyword aloo patties, aloo tikki, aloo tikki recipe, crispy aloo tikki, how to make aloo tikki

Servings

Calories 814

Author Koushik

This aloo tikki recipe is the most delicious and crispy Indian aloo patties usually made of boiled potatoes, a few Indian spices, and fresh coriander leaves which are first made in tikki shape then shallow fried in oil.

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Ingredients

Aloo Tikki Ingredients

6 medium-size boil potatoes
1 tsp white salt
1 tsp black salt
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp amchur powder
1 tbsp chopped green chili
1/2 tbsp red chili flakes
2 tbsp freshly chopped coriander leaves
2 tsp lemon juice
5 to 6 tbsp chawal powder[corsely blend rice]
3 to 4 tbsp cornflour powder
Ketchup for filling [optional]
Cheese for filling [optional]
200 ml oil for shallow fry.
salt to taste
1 tsp Kasuri methi
2 to 3 tbsp coriander leaves[freshly chopped]

Instructions

how to make aloo tikki
At first, for making potato mixture for aloo tikki recipe boil potatoes in a pressure cooker for up to 5 to 6 whistles.
Next, drain the potatoes using a strainer and wash them in cold water.
When potatoes become cool a little bit peel and mash them using a masher or by hand.
Now sprinkle some powder spices including coriander powder, salt, red chili powder, black salt, and amchur powder on potatoes.
Also add a tablespoon of chopped green chili, red chili flakes, freshly chopped coriander leaves, and lemon juice.
Now to make this aloo tikki crispier than using breadcrumb I add coarsely rice powder or chawal powder.
For this, in a blender, I pour a small bowl of rice and make coarse powder then add it to it.
Next for filling and shaping, take oil in your palm then pick a small amount aloo tikki dough.
Making a circular shape just like ladoo also creates a small hole inside.
If you are using cheese or ketchup or any filling agents you can pour it here.
Then cover the opening mouth with another layer of dough.
Just make sure there is no opening portion in your aloo tikki.
If you want to give proper shape to your aloo tikki just roll them on your table.
Now for frying aloo tikki, heat oil in a pan.
When the oil is ready then gently place these aloo tikki one by one and fry them in medium flame.
When one side of aloo tiki becomes slightly golden brown, flip them on the other side and fry that side also.
After some time when both sides become golden brown, turn off the gas.
Take them out immediately from the pan and place them on in kitchen tissue to drain excess oil.
Now serves hot this crispy aloo tikki with masala chai or you can use it as aloo tikki chaat by garnishing with tamarind chutney, green chutney, and tomato ketchup.

Notes

Aloo Tikki Recipe Note

If your aloo dough has more moisture in it you can add more blended rice powder also sprinkle 2 tbsp cornflour with it to reduce the moisture.
Some time aloo tikki may stick at the bottom of pan, to fix this add more chawal powder and cornflour in aloo tikki, and sprinkle 2 tsp salt on oil before frying.

Nutrition