Aloo Tikki – Potato Patty Recipe, How to make Aloo Tikki – Potato Patty

Aloo Tikki – Potato Patty Recipe with step by step photos and easy to follow to instructions:

Aloo Tikki – Potato Patty ….. crispy from outside and soft from inside, is a spicy potato patty. Aloo Tikki is made of boiled potatoes, chopped onions and various aromatic spices and herbs. Aloo Tikki is a very popular Northern Indian snack or street food enjoyed all year round.

“Aloo” means potato and “Tikki” means a patty. It is a simple, deliciously yummy snack that can be enjoyed at any time of the day. Aloo Tikki can be enjoyed on its own with Pudina Chutney or Imli Ki Chutney or it can be served as Aloo Tikki Chaat or pair it with Punjabi Chhole for a perfect lunch or dinner. Make a complete delicious vegetarian meal by serving the Aloo Tikki with Quinoa Salad and a slice of garlic naan.

There are many different variations of the Aloo Tikki recipe. Some are made with peas or daal stuffing in the middle. I prefer to keep it simple with just potatoes, herbs and spices. Simply shallow fry it and enjoy with your favorite chutney and a nice hot cup of tea.

I use rice flour to make the tikkis crispy from outside. The reason I use rice flour as oppose to using bread crumbs or all purpose flour is because rice flour does turn brown when cooked. The tikkis stay nice and clean after frying.

Aloo Tikki makes a lovely meal for children. Make kids burgers by placing an Aloo Tikki on a small burger bun over a bed of fresh crisp lettuce and top it with a juicy slice of tomato. If you have veggie lovers at home, feel free to add the vegetables of your choice to the Aloo Tikki.

Now, go ahead and check if you have some potatoes in your pantry… I would love to hear from you about your experience of making Aloo Tikki.

How to make Aloo Tikki:

1. Boil potatoes until fully cooked. Do not use potatoes that are too dry like baking potatoes. It will be difficult to handle the potato mixture because it will not stick together or you will have to use a more binding agent to able to gather the potato mixture. Using too much of binding agent will alter the taste of Aloo Tikki. In a medium sized mixing bowl, Shred or mash the boiled potatoes.
2. Soak bread slice in plain water and squeeze the water out. Add it to the mashed potatoes. All all the spices, finely chopped onion and herbs. Mix it all well.
3. Make equal size ball of the potato mixture. Flatten the balls between the palms of your hands, then roll it on the flat surface (a cutting board or kitchen counter top) like a wheel to smooth the edges.
   You may have more or less number to Aloo Tikkis depending on the size you make.
4. In a frying pan (preferably non-stick) heat some oil on medium heat. Roll the Aloo Tikki in rice flour one at a time. Shake the excess flour off the tikki. Carefully and gently place the tikki in the hot oil. Let it cook for about 2 minutes or until turn golden brown from the edges and the bottom side.
5. With a spatula, gently turn the tikki on to the other side and let it cook until edges are golden brown and crisp. Carefully, remove it from the oil and drain it on a paper towel to remove the excess oil.
   
6. Serve the Aloo Tikki hot with Pudina Chutney or Imli Ki Chutney and a hot cup of Masala Chai. Enjoy!!
   
   Aloo Tikki - Potato Patty

    

   

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   Prep time

   20

   Cook time

   20

   Total time

   40

    

   Spicy potato patty crispy from outside and soft inside enjoyed with spicy, sweet and sour sauce at any time.

   Author: Raj Brar

   Recipe type: Appetizer

   Cuisine: Indian

   Serves: 8-10 pieces

   Ingredients

   For Tikki

   • 4 medium potatoes, boiled, peeled
   • 1 slice bread
   • 2 tbsp onion, finely chopped
   • 1 green chili, finely chopped
   • 1 tsp cumin seeds, toasted and crushed
   • ½ tsp salt or to taste
   • ½ tsp red chili powder
   • ½ tsp coriander powder
   • ½ tsp anardana powder (grounded pomegranate seeds)
   • ¼ tsp black pepper, crushed
   • ¼ tsp Kasoori methi (dry fenugreek) leaves
   • 1 tbsp fresh coriander, chopped
   • 1 tbsp fresh mint, chopped
   • ¼ cup rice flour or all-purpose flour
   • Oil for frying

   To serve:

   • Pudina Chutney, as required
   • Imli Ki Chutney, as required

   Instructions

   1. In a medium bowl, mash the potatoes. Soak the bread slice in water. Gently squeeze the water out and mix it with potatoes.
   2. In a dry pan, toast the cumin seeds until color begins to change and smoke starts to come out. Remove from heat.
   3. Add finely chopped onion, green chili, cumin seeds, salt, red chili powder, coriander powder, anardana powder, black pepper, methi leaves, fresh coriander and fresh mint. Mix well with potatoes.
   4. Divide potato mixture into 8-10 equal size balls. To make a tikki, flatten each ball with the palm of your hands and round the shape. Similarly, make the remaining tikkis and keep aside.
   5. In a large frying pan, heat oil over a medium-low heat. Roll each tikki in the rice flour. Shake any excess flour and carefully put the tikki into the hot oil. When the tikkis are golden brown on one side, using a spatula gently and carefully turn the tikkis on to the other side. Shallow fry the tikkis until golden brown on both sides.
   6. Remove from oil and drain on a paper towel to remove excess oil.
   7. Serve with Pudina Chutney or Imli Ki Chutney.

   Notes

   Kasoori methi leaves are dried fenugreek leaves, available at some North-American supermarkets and easily available at all Indian grocery stores.

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