Aloo (potato) is one of the most frequent pick vegetables added to almost every meal and cooked in almost every house. Thinking about what to make with aloo, This crispy and tasty aloo tikki recipe solves your confusion.
What Is Aloo Tikki?
Aloo tikki is a snack also known as potato patties, potato cake, or cutlets. This recipe is originated from Indian Subcontinent but with the passage of time people little by little started giving it variations. Aloo tikki is considered as a street food in India and as a snack or a side dish in Pakistan. They are also delectable with the topping of your choice in bun and sandwiches.
Aloo tikki is incredibly simple, the bold heat of spices is perfectly balanced with the flavor of fresh herbs. Here we are going to prepare an easy and crispy aloo tikki recipe.
Aloo Tikki Ingredients:
- Aloo(potato) boiled 1/2 KG
- Cilantro (Hara Dhaniya) chopped 1 Tbsp
- Mint Leaves (Podina) chopped 1 Tbsp
- Green chili chopped 3-4
- Cumin (Zeera) 1/2 Tbsp
- Garam masala powder 1/2 Tsp
- Turmeric powder (Haldi) 1/2 tsp
- Red chili crushed 1 Tsp
- Salt 1 Tsp or to taste
- Chat masala 1 Tsp
- Red chili powder 1 Tsp or to taste
- Rice flour 1/4 cup
- Egg 2
- Bread crumbs
How To Make Aloo Tikki - Easy 8 Steps
- Add potatoes to a water-filled saucepan to boil them. you can use potatoes if you want. Otherwise, you can use potato cut in quarters to save boiling time. Make sure there should be no shortfall left in boiling potatoes.
- After boiling potatoes remove the skin and grate it nicely.
- Now add all the ingredients that are mentioned above (except Eggs and Breadcumbs) to the grated potatoes and mix them together evenly.
- Let the mixture rest for 15-20 minutes. this will help the mixture to gain its flavor nicely.
- After 15 min start taking a small amount of mixture in your palm and start making flat patties. Make sure your patties must not thicker than 2-2.5 inches.
- Dip the patties in egg wash as it’s the best binding agent and then coat it with breadcrumbs.
- Heat the oil in an open pan/fry pan and gradually start adding patties in a pan. It’s up to you if you want to deep fry we prefer to shallow fry them evenly from both sides.
- Fry on a medium flame from both sides until lightly golden.
Aloo tikkies are ready to serve!
Note
- Be gentle while turning the patties during frying to avoid breaking.
- Use a non-stick pan for frying to avoid sticking.
- Patties can take a good amount of salt. If you find something missing in the mixture it must be the salt as it enhances the flavor.
How To Keep Aloo Tikki Vegan?
If you want to keep Tikkis Vegan simply omit the egg whisk and dip it in a mixture of all-purpose flour. This will keep your Tikkies crispy without being broken. After dipping, simply coat the Tikkies with bread crumbs.
*You can make the mixture by adding a little amount of water and salt in all-purpose flour.
Refrigerate
You can refrigerate them either shaped or as it is in an air-tight container but not more than 2-3 days because they will start leaving moisture and flavor.
You can freeze the patties by placing parchment paper between them and if you are not using parchment paper sprinkle some all-purpose flour at the base and in between the patties before freezing, It will not let the patties stick to each other.
If you want your pattie to be perfect make sure to defrost it 15-20 minutes before frying.
Variations
Pheww!! We know it’s sometimes hard to attract your kid with some desi stuff, If your little one is fond of meat and you want to add more flavor then you can definitely add some boiled chicken, some leftover chicken, or fish to make them happily eat.
To Serve With
Aloo tikki is a tea-time snack and can be served with a raita or chutney of your choice. It also goes well as a side dish with Pulao. Making sandwiches or burgers with these patties by adding some iceberg and sauce of your choice will definitely make your kid’s meal flavor filled.
Flavorful and Crispy Aloo Tikki Recipe – Aloo Kabab
Ingredients
- 1/2 KG Potato (Aloo) Boiled
- 1 tbsp Cilantro (Hara Dhaniya)
- 1 tbsp Mint Leaves (Podina)
- 3-4 Green Chili Chopped
- 1/2 tbsp Cumin (Zeera)
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Turmeric Powder (Haldi)
- 1 tsp Red Chili Crushed Crushed
- 1 tsp Salt
- 1 tsp Chat Masala
- 1 tsp Red Chili Powder Powder
- 1/4 cup Rice Flour
- 2 Eggs
- Bread Crumbs
Instructions
- Boil potatoes in a saucepan with water. Use whole or quartered potatoes to save time. Make sure they're fully submerged and boiled with out any shortage.
- Once the potatoes are boiled, peel off the skin and grate them finely.
- Next, combine all the listed ingredients (excluding eggs and breadcrumbs) with the grated potatoes, ensuring they are thoroughly mixed together.
- Allow the mixture to sit for 15-20 minutes, allowing the flavors to develop and enhance.
- After 15 minutes, take a small portion of the mixture in your hand and shape it into flat patties, ensuring they are not thicker than 2-2.5 inches.
- Take the patties and immerse them in an egg wash, which acts as an excellent binding agent. Afterward, coat them thoroughly with breadcrumbs.
- Heat oil in a frying pan and begin adding the patties gradually. You have the option to either deep fry them or, for our preference, shallow fry them evenly on both sides.
- Fry on medium heat until lightly golden on both sides.
Notes
- Be careful when flipping the patties to prevent them from breaking.
- Use a non-stick pan to prevent sticking during frying.
- Remember that patties can handle a generous amount of salt. If you feel like something is missing in the mixture, it's likely the salt, as it enhances the flavor.
FAQs
Aloo Tikki is a is a dish that is made by boiling potatoes. There is no alternative of making aloo tikki without boiling. You can replace deep frying with baking or air frying but boiling potatoes for tikki is must.
Yes. you can freeze them for later use and the best way to freeze them is by placing parchment paper between tikkis for upto 4 hours. Once firm, transfer them to a resealable/zip lock plastic bag or airtight container and freeze for up to 3 months. Thaw in the refrigerator 15-20 minutes before frying them.
Aloo Tikki can be served with chutney, yogurt, salad, bread, chaat, or as a sandwich filling.
It takes about 2-3 minutes per side to cook Aloo Tikki on medium-high heat. However, the cooking time may vary if patties was freezed and not properly defrosted. It’s important to cook the Aloo Tikki until they are golden brown and crispy on both sides.
Leftover Aloo Tikki can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, bake them in the oven, toast them on a pan, or microwave them until they are hot and crispy. To avoid them being soggy you can coat them again with egg whisk before reheating. For best taste and texture, consume them as soon as possible.
