Aloo ki tikki recipe is a popular snack all over Asia. The perfect Aloo ki Tikki recipe is crisp outside and soft inside. Served hot with mint chutney, tamarind chutney, ketchup or it can just be eaten as it is.
The trick to a perfect Aloo ki Tikki is that you have to remove the Potato from the boiling water as soon as it is cooked. If you overcook the potatoes, Aloo Tikkis will become soggy and will absorb a lot of water.
Water is not good while frying as it absorbs the moisture and the aloo tikki wont turn out to be crispy.You can make vegetable tikkis-vegetable cutlets by adding carrot and corn to the below ingredients.
I make the Aloo ki Tikki recipe more during Ramadan for Iftar. There is no particular reason for that, but it’s just that I tend to make all the oily and fried dishes around Ramadan. Strange, isnt it? But that is how it is.
When we are hungry during the fast, all the oily stuff looks so tempting and aloo tikki tops the list. And I end up making Aloo ki Tikki recipe quite frequently during Ramadan along with salads.
My love for Aloo Tikki grew during my school days. I love potatoes in any form. Give me fried potatoes, potatoes in gravy, stir fry potatoes .. Dum aloo, Aloo gosht, spicy Aloo, potato chips… The list goes on..
So one day Aloo tikki was introduced to me at a friend’s house. The Aloo Tikki served with mint chutney and ketchup, they were so delicious that I had to try them at home.
It was not a recipe that was made at our home. Ammi used to make more classic and traditional dishes passed on by the generations. Now I had to try this aloo tikki. Potatoes and breadcrumbs, now who could have imagined the taste. The first time I tried my hand at it, I totally messed up.
I had boiled and boiled and boileddd the potatoes forever. And pressure cooked and cooked all the vegetables with water. You can imagine what must have happened next. But my lovely family were gracious enough to eat the aloo tikki though it looked more like aloo dosa. Many more disasters followed. Ok. So you might think I could have searched online for the aloo tikki recipe rather than making my family undergo such torture. But unfortunately Google wasn’t in the scene those days.
Somehow I learned to master the perfect aloo ki tikki with trial and error. Asking my friend at school for the recipe, who used to check with her mom. Calling her over the phone while cooking. Multi tasking you see.. A ladle in one hand and phone on the other. But success atlast. Do try this Aloo Ki Tikki recipe and let me know how it turned out.
Ingredients for aloo ki tikki recipe
- 1 cup potatoes, boiled , peeled and mashed
- 1/2 cup green peas, boiled and coarsely crushed
- 1 tbsp coriander leaves (dhania), finely chopped
- 1 tsp chaat masala
- 1/2 tsp chili powder
- 2 tbsp corn flour
- 2 tbsp breadcrumbs
- salt to taste
- oil for greasing and cooking
Method for aloo ki tikki recipe
- Combine potatoes, peas, coriander leaves, chaat masala, chilli powder, corn flour, salt in a bowl and mix well.
- Divide the mixture into 6 equal portions and shape each portion into a nice round tikki.
- Coat prepared tikkis with breadcrumbs on all sides by rolling it in breadcrumbs filled plate..
- Heat oil in a non-stick tava (griddle) on a medium flame and shallo fry the tikkis, till both sides are golden brown in colour.
- Serve hot with tomato ketchup or green chutney.
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