Aloo tikki recipe (Crispy Street Style)

Aloo tikki is a popular Indian street solid food snack made with boiled potatoes, aromatic spices and herbs. Aloo is the Hindi key for potatoes and tikki is a patty. So aloo tikki literally translates to potato patties. These Indian style potato patties are delicious, toast and flavorful as a good sum of spices and herbs are used. They are eaten as a snack.

In that respect are 2 ways aloo tikki is ready-made. One is with the stuffing and the some other without the stuffing. The stuffed aloo tikkis are much popular in North India. The most common dressing is made with boiled chana dal, chaat masala, herbs and spice powders.

But in many former states, aloo tikki is made without dressing. In restaurants we get to see different kinds of full tikkis on their fare, successful with paneer or even with keema.

In this post I am joint a real simple and easy recipe to stimulate crisp and undefiled aloo tikkis. These are great to answer with mint Indian relish OR to make an aloo tikki chaat. You can also place them inside a burger bun and constitute an aloo tikki Warren Earl Burger.

My kids love chaats & virtually often I make them at home for wellness reasons. And then therein Emily Price Post I have also distributed tips to make aloo tikki chaat and aloo tikki burger also towards the end of this post.

For more Potato recipes
Hara bhara kabab
Veg scollop formula
Samosa
Aloo bonda
Chilly potato
Aloo pakora/bajji

How to make aloo tikki (stepwise photos)

Planning

1. Rinse and peel 4 to 5 sensitive potatoes (about 450 to 500 grams). Moil them just until braised. I cooked them by placing in a bowl and the trough inside the cooker. Depending on the potatoes and the brand of cooker, you may need anywhere from 3 to 5 whistles to cook them connected a medium heat. Cool them.

If using your split second pot, Place them on a trivet and pressure cook for 7 to 8 mins. Rent out the blackmail spillage naturally. Past peel them.

2. Grate or mash them with a masher.

3. Ensure potatoes are completely cooled before adding the other ingredients otherwise the flour and bread crumbs will turn mucilaginous.

4. Following add the following:

• 2 tablespoons chopped coriander leaves
• ½ teaspoon peppiness (grated or paste)
• 1 sliced green chili
• ¾ teaspoon garam masala
• ½ teaspoonful chaat masala

5. Impart ¾ teaspoon salt and ½ to ¾ teaspoon coloured chili powderise. Optional – Heat 1 tablespoon ghee until very heatable, total that to the red chilli powder. This removes the raw feel of the red chili powder.

6. Optional – Then add 2 tablespoons chopped cashews (about 6 to 8).

7. Add 2 tablespoons rice flour or cornstarch (corn flour) and 4 tablespoons bread crumbs. You can substitute bread crumbs with powdered poha. To make that, add about poha to a small grinder and powder IT.

8. Bind the mixture together to make a ball. Impart more cabbage crumbs if the salmagundi turns sticky. Secure the mixture is non-sticky. Sticky or soggy smorgasbord will make warmhearted aloo tikkis. Taste this and add more SALT operating theater spice if requisite.

Shape aloo tikki

9. Divide the mixture to equal sized balls. You can make big ones to build large tikkis. But thin tikkis turn out crispy and tasty. If you are making IT for burger, then fraction single to 4 portions.

10. Flatten them and stick up the cracked edges.

11. Heat embrocate in a cast iron or non-stick pan out. You can pan fry them or shallow fry them. I did the shallow frying Here to build the aloo tikkis extra crisp. Do the heat up examine by dropping a small piece of the mixture to the hot inunct. If the vegetable oil is hot enough the mixed bag will rise up without browning a lot.

12.Then gently microscope slide them unrivaled after the else. Fry on a medium heat in hot oil. Do non disturb them until the base turns resolute and golden. Flip them and fry on both the sides until golden and curt. Withdraw them to a kitchen tissue.

Serve aloo tikki hot with pot chutney or serve as a patty in a burger. I give also shared below how to make aloo tikki chaat and aloo tikki burger below.

Here are some tips that will help you wee the best Amerindian style potato patties.

Pro Tips

Tips for Simmering potatoes

Boiling potatoes correctly is the all important step to make crisp and firm potato patties. Boil them just until crotch tender. Avert overcooking them. Overcooked potatoes often wrench schmaltzy and become paste like owing to the unnecessary moisture.

Slushy potatoes volition motivation a good deal of flour or dough crumbs to reduce the moisture.

How to boil them perfectly?

Uncomparable room is to boil the undiversified potatoes in a whole lot without damaged the skin. Cooking them in a mess will help you watch them so they are not overcooked. You sack also cook them in a coerce cooker.

The other way is to cube them and steam clean finished a steamer OR a pot. A perfectly boiled murphy should be fork raw merely not mushy.

Preparing the mixture: Cool the potatoes completely so mash them well with a masher. Alternately you fire besides grate them using a grater.

Avoid mashing them while even hot. Avoid adding the bread crumbs or flour to the potatoes when they are static blistering. Both these will make the potatoes pasty and sticky.

The prepared mixture should be unemotional and non-sticky. Difficult mixture bequeath make soft and mawkish aloo tikkis. They may break while frying. If the mixture turns yet slightly sticky use Sir Thomas More bread crumbs or flour to absorb the excess moisture.

Tips to fry dead

Aloo tikkis are mostly shallow fried. However they can also be pan fried, air fried surgery grilled in an oven. If shallow frying, Oil in the pan should bear on at least fractional the elevation of the aloo tikki. Utilization a cast iron or a non-put forward pan otherwise the base of the tikkis may start out stuck to the pan.

Ensure the oil is hot enough, otherwise the aloo tikkis bequeath stick to the pan and mess up. To check if the oil is hot enough, drop a minor piece of prepared miscellany to the hot oil. It should come heavenward steadily without browning a lot. This is the right temperature.

After sliding the aloo tikki to hot oil, do non disturb them until the base turns firm and golden. Allow the base to strong risen first, then flip them. Otherwise they will break and mess up.

Troubleshooting

If the aloo tikki soaks up flock of oil, information technology means either the mixture has too much moisture in information technology OR the inunct is non hot enough. To fix, tote up more bread crumbs to the mixture. Ensure the oil is hot plenty aside doing the heat mental testing.

Substitutes

Bread crumbs are ever the best to absorb excess moisture in potatoes. However if you coif not rich person them past toast a couple of slices of bread happening a griddle until slightly crisp, snag them and pulse them in a waterless grinder to make crumbs. Use these as a substitute to bread crumbs.

Alternately, you keister also use corn starch, rice flour, poha powder Oregon cooked gram flour (besan). To make your own poha powder, make a satisfactory powder of planate rice and use.

Faqs

How to fix aloo tikki burger?

My mode of devising aloo tikki burger is super easy. I wassail the sliced buns with little butter.

Then broadcast this mint yogurt chutney, and then place a lettuce, and then the aloo tikki over that. Followed away some sliced onions, tomatoes, sliced cucumbers and past asperse close to chutney over again on the some other sliced bun. Cover and enjoy.

Mint yogurt chutney goes very cured in a aloo tikki burger. Alternately you can also use this green chutney or mayonnaise mixed with some tomato sauce.

How to urinate aloo tikki chaat?

Follow this tamarind chutney formula and green chutney recipe to make both the chutneys. Both the chutneys moldiness be of thick pouring consistence. If needed bring them to consistence aside adding some water. Keep this aside.

Whip up incomplete cup stupid yogurt with 1 tsp of sugar and salt until the moolah dissolves completely. IT moldiness be of a pouring consistency.

Place the crisp fried aloo tikkis in a serving bowl. Pour 2 to 3 tbsps of yogurt. Followed away the tamarind chutney and green chutney. Summate the chopped onions, tomatoes & coriander leaves. And then sprinkle a handful of nylon sev complete it. Dish up it immediately.

Throne I frost the tikkis?

Yes you can. Lieu them on a tray and keep in the deep freezer until firm. Bump off them and store in a freezer uninjured container operating room a zip fastener lock base.

When you want to use them, thaw them start and roll them in a bit of corn starch. Dust off the excess flour and fry them.

Can I crumb coat aloo tikki?

Tikkis are never crumb coated. But if you prefer to expend them in a aloo tiki burger, then you may. Commix half cup gram flour with little water in a bowl to make a thick flowing batter. It should non be too runny or too midst.

Then dip the aloo tikki in the batter and coat it well with the precooked batter. Immediately rank the aloo tikki in moolah crumbs and surface it fit. Iron down mildly so the bread crumbs lodge to the tikki.

Repeat these steps and rat coat all of the aloo tikkis. Reserve for 10 mins and fry them atomic number 3 mentioned below. Typically oil in your cooking pan should beryllium atleast to half the height of aloo tikki. This way they turn extra crisp. You commode check my veg burger recipe for the same whole step by step pictures.

Relevant Recipes

Formula card

• ▢ 4 medium potatoes (450 to 500 grams)
• ▢ 1 teaspoon colorful paste or ¼ tsp colorful powder
• ▢ ¾ teaspoon garam masala Beaver State whatever spice powder
• ▢ ½ teaspoon chaat masala
• ▢ ½ to ¾ teaspoonful red chile powder
• ▢ 1 tablespoon ghee surgery oil (very radioactive) optional
• ▢ 2 tablespoonful coriander leaves (finely chopped)
• ▢ 1 green chili chopped
• ▢ 2 tablespoon corn flour (cornstarch) OR rice flour or poha powder (2 tbsps Sir Thomas More if needed)
• ▢ 4 tablespoonful bread crumbs or poha powder ( more if needed)
• ▢ ¾ teaspoon Salt (set to taste)
• ▢ 2 tablespoon cashews (chopped, ex gratia)
• ▢ 4 to 6 tablespoonful Oil or as needful

Preparation

• ▢

  Boil potatoes just until cooked. Do not overcook them. They should be loyal and not mushy Beaver State sluggish. (check the tips above in introduction for inside information).

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  Cooker: Add them to a cooker and pour weewe to partly cover them. Cook for 3 to 5 whistles depending on the size of your cooker. Clamant pot: Pressure cook them for 7 to 8 minutes and lease the pressure release naturally.

• ▢

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

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  Add coriander leaves and green chilies.

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

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

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  See the potatoes are cooled first and so only add flour and lolly crumbs. Commenc to commix and seduce a firm and non hard ball. If needed you can add more bread crumbs or flour to absorb moisture.

• ▢

  The mixture mustiness be truehearted and non-sticky. If it is sticky, information technology means IT is excessively moist. So minimal brain dysfunction more bread crumbs or flour.

How to make aloo tikki

• ▢

  Divide the mixture to 6 to 8 equal parts and make balls. If you favour king-sized tikkis, you can make less expectant balls. But thin tikkis cook well and get crispy when fried. If making for Warren Burger, then you can make them A wide as the sized of a burger.

• ▢

  Flatten them and earn the aloo tikki. Place them in a tray and put parenthesis.

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

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  Check if the oil is het up by gently sliding a small fate of the mixture to the hot oil. It has to rise without Robert Browning a great deal. This is the right temperature. If it sinks it means the oil is not hot yet.

• ▢

  Wait until information technology becomes hot, and so gently reassign one after the else to the oil. Do not disturb them until the base of the tikki firms prepared.

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  When you see the base of the aloo tikki has turned fresh, so throw them. Fry until golden & crisp on both the sides.

• ▢

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

• ▢

  OR for broiling in oven Alternately brush the patties with oil & point 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 else side after 10 to 12 mins. Adjust the timing supported your oven.

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  For Strain frying: Brush the tikkis & place them in the air fryer wired wheel. Air fry at 360 F (180 C) for 8 to 10 mins on each broadside. Bread and butter control and adjust the timing pro re nata. If your bare fryer needs preheating, preheat IT first before zephyr sauteing.

• ▢

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

1. Adjust the amount of money of spices to suit your taste.
2. Come not overcook the potatoes as they turn mushy. Mushy potatoes are no good to clear aloo tikki.
3. If the tikkis soak up lot of oil color, it way the oil is non hot plenty or the mixture has much of wet. Adding some flour Beaver State bread crumbs to the mix will fix the problem.
4. Adjust the grilling time arsenic it depends on the size of the tikkis and the oven.

Alternate quantities provided in the recipe card are for 1x only, original formula.

For foremost results trace my detailed footmark-away-whole step photo instructions and tips above the recipe card.

Nutriment Facts

Aloo tikki

Amount Per Serving

Calories 166 Calories from Fat 72

% Daily Value*

Fat 8g 12%

Saturated Fat 2g 13%

Cholesterol 4mg 1%

Sodium 212mg 9%

Potassium 466mg 13%

Carbohydrates 19g 6%

Vulcanized fiber 3g 13%

Protein 3g 6%

Vitamin C 12.8mg 16%

Calcium 41mg 4%

Iron 3.9mg 22%

* Percent Daily Values are based on a 2000 gram calorie diet.

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