Aloo Tikki Recipe: Boiled and mashed potatoes are used to make a simple and easy patty recipe. The potato-based Tikki serves as the foundation for many recipes, including sandwiches, burgers, street food, and chaats. However, the dish can be served simply with simple sides and condiments such as green chutney or tamarind chutney as party starters.
Potato, also known as aloo, is a versatile vegetable that can be used in a variety of recipes. Due to the nature of vegetables, the most common subset of potato recipes is snacks or finger foods. One such snack recipe is the aloo Tikki or patties recipe, which is known for its crisp and crunchy flavor.
The most popular dish made from it should be aloo Tikki. The versatility of aloo ki Tikki is its best feature. Personally, I like it with a ragda curry topping as a ragda patties recipe. However, it can serve as a good starting point for a variety of other recipes. It just takes it to the next level when stuffed between bread or a burger. I make these burger-sized patties ahead of time and freeze them so that I can use them whenever I need them. You, too, are capable of doing the same thing.
In addition, some simple and important tips, suggestions, and variations for a perfect crisp and tasty aloo Tikki recipe are provided. First and foremost, you must exercise extreme caution when boiling the potatoes. You can boil these in a pressure cooker, but they must be removed from the water as soon as the pressure is released. Otherwise, the potatoes may absorb water and lose their Tikki shape. Second, I’ve added corn flour, which should help to bind the vegetables together. Bread crumbs, corn flakes, and oats powder can all be used in the same way. Finally, I shallow fried these patties to use less oil. You can also deep fry for a crisper and more flavorful result.
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Aloo Tikki Recipe Card:
Aloo Tikki Recipe
- 3 potato / aloo (boiled & grated)
- 1 chilli (finely chopped)
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric
- 1/2 tsp kashmiri red chilli powder
- 1/2 tsp cumin powder / jeera powder
- 1/2 tsp aamchur / dry mango powder
- 1/2 tsp chaat masala
- 1/2 tsp salt
- 2 tbsp mint / pudina (chopped)
- 2 tbsp coriander (chopped)
- 2 tbsp corn flour
- oil for frying
- To begin, combine 3 boiled and grated potatoes in a large mixing bowl. Cook the potatoes in a pressure cooker for 4-5 whistles, then drain the water as soon as the pressure is released.
- Add 1 chilli, 1 teaspoon ginger garlic paste, 1/4 teaspoon turmeric, and 1/2 teaspoon chilli powder
- 1/2 teaspoon cumin powder, 1/2 teaspoon aamchur, 1/2 teaspoon chaat masala, and 1/2 teaspoon salt are also recommended.
- 2 tbsp mint and 2 tbsp coriander, to taste
- Now stir in 2 tbsp cornflour; alternatively, use poha powder or rice flour to absorb moisture.
- Mix thoroughly to form a soft dough.
- Grease your hands with oil and make ball-sized tikki.
- In hot oil, shallow fry. You have the option of roasting or deep frying.
- Roast on a low heat until golden brown.
- Cook on both sides by flipping the pan.
- Finally, serve aloo tikki with green chutney, tamarind chutney, or as a chaat.
- To begin, do not overcook the potato because it absorbs water and becomes mushy.
- You can also add peas for a different flavour or stuff with dal mixture.
- Also, fry on a low heat to achieve a crispy coating.
- If you’re making aloo tikki for a fast, use arrowroot flour, buckwheat flour, water chestnut flour, or sago flour. Instead of regular salt, use rock salt.
- Servings: This recipe yields 4 large tikki. You can make them in medium or large sizes.
- Spices and herbs: You can adjust the amount of spice powder and herbs used. Fresh mint leaves can be added to the tikki as an alternative. Chaat masala powder can also be added.
- Crispiness: The tikki can be fried twice. First, fry until pale gold. Then, once more, fry until crispy and golden.
- Binding Ingredients: Combine the binding ingredients from your pantry. You can substitute corn starch, rice flour, roasted besan (roasted chickpea flour), tapioca starch, potato starch, or soaked bread slices for arrowroot flour. But don’t skimp on the breadcrumbs; they’ll help you get a nice crispy crust on your tikki.
- Finally, the aloo tikki recipe is best served hot and crispy.
Does aloo Tikki make you gain weight?
No, this recipe is not suitable for diabetics, the heart, or weight loss. Because potatoes are high in simple carbohydrates, they contribute to weight gain and are not recommended for people with diabetes, heart disease, or obesity.
What does the word Tikki mean in Hindi?
In Hindi-Urdu and Marathi, “alu” means potato, and “Tikki” means a small cutlet or croquette. It is served hot with saunth, tamarind, and coriander-mint sauce, as well as Dahi (yogurt) or chickpeas.
What is the composition of Aloo patties?
Crispy Aloo Tikki Recipe (Aloo Patties) – The mixture consists of boiled, mashed potatoes, green peas, and a few spices. Then it is formed into a patty shape. And fried in oil, either shallowly or deeply. This is a great evening snack, appetizer, or starter for a party.
Why is my aloo Tikki crumbling?
There are two reasons why aloo Tikki can fall apart. Either there is too much moisture in the boiled potato or there is no binding agent. Here are a few pointers to get you started. Add more bread crumbs to soak up any excess moisture, which will also aid in rolling the Tikki.
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