Aloo Tikki

🧂 Ingredients

• 500 g Potatoes(Boiled until tender, peeled, and mashed thoroughly. Ensure no lumps remain.)
• 100 g Green peas(Fresh or frozen. If frozen, thaw and drain excess water. Can be lightly mashed or kept whole for texture.)
• 50 g Bread crumbs(Panko or regular breadcrumbs for coating. You may need a little more for dusting.)
• 2 Green chilies(Finely chopped. Adjust quantity to your spice preference. Remove seeds for less heat.)
• 1 inch piece Ginger(Fresh ginger, grated or finely minced.)
• 1 tsp Chaat masala(A key spice blend for authentic flavor. Available in Indian grocery stores.)
• 2 tbsp Coriander leaves(Fresh, finely chopped (optional, for added freshness and color).)
• to taste Salt
• for frying Oil(Vegetable oil, canola oil, or any neutral-flavored oil suitable for shallow frying.)

👨‍🍳 Instructions

1. 1

   Prepare the Aloo Tikki Mixture: In a large bowl, combine the mashed potatoes, green peas, finely chopped green chilies, grated ginger, chaat masala, chopped coriander leaves (if using), and salt to taste. Mix everything thoroughly until well combined. The mixture should be firm enough to shape.

   ⏱️ 15 minutes
2. 2

   Shape the Patties: Divide the mixture into 8 equal portions. Take one portion and shape it into a flat, round patty, about 1.5-2 cm (about 0.75 inches) thick. Repeat with the remaining mixture. Ensure the edges are neat.

   ⏱️ 10 minutes
3. 3

   Coat the Patties: Spread the breadcrumbs on a plate. Gently press each shaped patty into the breadcrumbs, ensuring it is evenly coated on both sides. This coating will help achieve a crispy exterior.

   ⏱️ 5 minutes
4. 4

   Shallow Fry the Aloo Tikkis: Heat about 2-3 cm (about 1 inch) of oil in a shallow pan or skillet over medium heat. The oil is ready when a small piece of bread dropped in sizzles immediately. Carefully place 3-4 tikkis into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until they are golden brown and crisp. Adjust the heat as needed to prevent burning.

   ⏱️ 12 minutes
5. 5

   Drain and Serve: Remove the fried aloo tikkis from the pan using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Serve hot with your favorite chutneys (like mint-coriander or tamarind chutney) or use them as a base for a delicious aloo tikki chaat.

💡 Pro Tips

• ✓For best results, ensure potatoes are well-mashed and the mixture is not too wet. If it's sticky, add a little more breadcrumbs.
• ✓Do not make the patties too thick, as they may not cook through evenly.
• ✓Achieve a crispy exterior by ensuring the oil is hot enough before frying and not overcrowding the pan.
• ✓Aloo Tikki is excellent served with chole (chickpea curry) for a heartier meal.

🔄 Variations

• Aloo Tikki Chaat: Top fried tikkis with yogurt, tamarind chutney, mint chutney, chopped onions, tomatoes, and sev (crispy chickpea noodles).
• Stuffed Aloo Tikki: Before shaping, place a small filling of spiced dal, paneer, or mixed vegetables in the center of the patty and enclose it with the potato mixture.

🥗 Nutrition

Per serving