Crispy Aloo Tikki

A Popular Indian street food and party appetizer, these mouth-watering Aloo Tikki are filled with potatoes and Green Chilli Peppers. Serve hot with a nice, sweet, and tangy chutney.

Okay, let’s be honest for a moment… we would never be able to wait until the next party or for the next night out to eat these delectable potato patties. In one sitting, we often find ourselves devouring a plateful of this excellent chat food. Yes… I did say plenty… Luckily, these are super easy and fast to make; otherwise, we would have had some problems…

There is also no single way to make Aloo Tikki, which means you will never run out of ideas or tastes. Even in India, Aloo Tikki varies regionally. This dish is typically served with either a Tamarind Chutney or Channa Masala (Chickpea Curry).

We’ve toned down the spice level in this recipe, but feel free to increase the number of Green chillies, Garam Masala and even add a pinch of Red chilli powder. You’ll be crying with delight. It might be best to prepare some mango lassi on the side just to be safe.

Crispy Aloo Tikki

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Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 25 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 265 calories 5 fat

Ingredients

• 5 Large potatoes
• 1 small onion (grated)
• 2 green chilli peppers (chopped)
• 1 tsp cumin seeds
• 1 tsp Garam Masala
• 4 tbsp Chickpea flour
• 1 cup water
• 1/2 tsp salt or to taste

Instructions

1. Boil potatoes in a large pot for 10 – 15 minutes or until they are fully cooked. You can check if they are done by inserting a fork easily through them. Drain the water and set aside to cool.
2. Once cooled (carefully, the potatoes may still be hot when handling), peel them and place the skinned potatoes into a large pot. Mash until no large chunks are visible.
3. In a kadai (wok or deep-frying pan), heat up oil for frying. You want enough oil so that the Tikki will not touch the bottom and instead float.
4. In a bowl, mix cumin, salt, onions, green chillies & garam masala into the potatoes. You can use a potato masher to do this, or if the potatoes are cool, your hand. Mix until all the spices have blended into the mashed potatoes.
5. In another bowl, mix the chickpea flour and water to make a thin batter.
6. Take a small amount of the potatoes, make them into a ball, then lightly flatten into a disc shape.
7. Next, dip the potato disks into the thin batter and carefully place them into the oil. Be careful, there's a chance the oil could splatter. Make sure not to overfill, or else the Tikki will become a large clump or break apart.
8. Fry each Tikki until they turn golden brown and remove them from the oil. Place each removed Tikki onto a paper towel or strainer to help remove the oil coating them.
9. Repeat the last two steps until all the Tikki have been made. Then serve with Tamarind Chutney or Channa Masala and savour the flavours.

5 Ways to mix up your next batch of Aloo Tikki

• Add 1 cup of loosely packed Spinach (palak) – this will add a nice green colour to your aloo tikki and be a touch healthier.
• Add 125 grams of crumbled Paneer – this will result in a rich batch of Aloo Tikki.
• Add ½ cup of Green Peas – not only does this add a bit of texture, but it also adds a bit of colour.
• Use as burger patties – Seriously, this one came to us when we ran out of veggie burgers. Just use a couple of these in place of burger patties, add your favourite toppings, and you now have an amazing Aloo Tikki Burger.
• Coat with breadcrumbs or Panko – This is one of my favourite alternatives. After you have battered the potato cutlets, roll them in breadcrumbs or Panko before frying. Adds even more crispness and crunch to them.