Aloo ki Tikki, Aloo Tikki
Aloo ki tikki recipe is a popular snack all over Asia. The perfect Tikki is crisp outside and soft inside.
Prep Time 10 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 25 minutes
Servings 4 people
- 2 large potatoes boiled , peeled and mashed (about 300 g each)
- 1 tbsp coriander leaves hara dhania, finely chopped
- 1 tsp chaat masala
- 1/4 tsp garam masala powder
- 1/2 tsp chili powder lal mirch
- 4 tbsp all purpose flour maida
- 1/2 cup breadcrumbs
- 1/2 tsp salt (or to taste)
- 1/2 cup oil
Combine potatoes, coriander leaves, chaat masala, chili powder, garam masala, salt in a bowl and mix well.
Refrigerate for half an hour.
Divide the mixture into equal portions and shape each portion into a nice round tikki.
Mix water with the all purpose flour to make a smooth paste.
Dip the prepared tikkis in the paste.
Coat 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 shallow fry the tikkis, till both sides are golden brown in colour.
Serve hot with tomato ketchup or green chutney.
- I have not added the boiling time of the potato. You can add in 30 more minutes of boiling and mashing the potato to the total time.
- You can pressure cook the potatoes as well. But for best results, you can boil them in the water on stove top.
- Remember to remove the potatoes from the water after they done. Do not let them sit in the hot water as that will make your aloo ki tikki to be soggy.
- Remove the skin and mash them immediately when they are hot. This will make the mashing easier and you will not be left with any hard pieces of the potato.
- Always refrigerate for holding the shape of your tikki.
Serving: 2tikkis | Calories: 453kcal | Carbohydrates: 45.9g | Protein: 5.2g | Fat: 28.3g | Saturated Fat: 2.3g | Sodium: 313mg | Potassium: 534mg | Fiber: 3.6g | Sugar: 2.2g | Calcium: 30mg | Iron: 1.6mg