It is actually in the most simple terms, spiced mashed potato patties. Some people make stuffed Aloo Tikki with a filling like Paneer in the middle or add veg into the mix too. There are a number of ways to make these. My method is crispy on the outside and soft and moist on the inside.
Me and my dad have an obsession with tikki , be it any and these are super …YUM. I mean its the simplest yet the tastiest.
Me and my dad have an obsession with tikki , be it any and these are super …YUM. I mean its the simplest yet the tastiest.
Recipe :
(Makes 10-11 medium tikkis )
Ingredients:
Ingredients:
- Boiled and mashed potatoes (medium size) - 4
- Salt - to taste
- Breadcrumbs - 3/4 cup
- Finely chopped green chilies - 2 to 3
- Chopped coriander - a handful
- Jeera/cumin seeds - 1 tsp
- Amchoor powder - 1 tbsp
- Red chili powder - 1 tbsp
- Khuskhus / poppy seeds - 1 tsp
- Garam Masala powder - 1 tsp
- Oil - for deep frying
Method:
- In a bowl, add the mashed potatoes along with all other ingredients except oil.
- Mix well to form a dough with potatoes.
- Now, apply some oil on the palms of your hand ( this makes it easy to shape and not let the mixture stick to your hands) and take a lemon sized portion of the dough and give desired shape - i gave it oval shape.
- Keep them in fridge for about 10-15 minutes.
- Meanwhile, heat oil in a kadhai for deep frying.
- Slide in the tikkis and fry on medium flame until they are crisp and golden from both sides.
- Serve hot with your favorite chutney and ketchup on the side.
Notes:
Always fry the tikki on medium-high flame. Frying on low flame would make them absorb a lot of oil, thus making them soggy.Once you have shaped the tikkis and dont want to use the entire batch , you can store them in a container and pop them into the fridge - it stays good for 2 days , so you can use them the next day too.
Check out the coriander chutney - http://loveisincookin.blogspot.com/2016/04/green-chutney-cilantro-dip-side-dish.html
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