Appetizer Recipes

    Appetizer Recipes

    Pakistani Beef Shami Kabab Recipe

    by
    Beef Shami Kabab

    BEEF SHAMI KABAB, the name itself sounds royal. Representing a fusion of Middle Eastern and Asian cooking styles. The beef shami kabab recipe was introduced to South Asia during the Mughal period when Muslims from the Middle East migrated there. Beef shami kababs are considered the best to serve guests in South Asian countries, especially Pakistan.

    An all-time favorite for everyone! The strong desire to always keep a freezer full of beef shami kababs, ready to cook any time, brings genuine happiness, and the stress when the stock starts running low is real too. Everyone can relate to this feeling right?

    During Ramadan and Eid ul Adha, nearly every Pakistani mom prepares these delicious beef shami kabab, while some stock up on frozen kebabs for unexpected guests and tea time snacks.

    Fun Fact About Shami Kabab

    It may sound amusing, that shami kababs were first created by a talented chef of the Middle East for a toothless Nawab of Lucknow. The Nawab was so overweight from overeating that he could not ride a horse, and he had lost all his teeth, likely for the same reason. So, the chef made a kabab so soft that it did not need any teeth to eat it. Then, these kebabs became so famous that till now everyone likes them.

    Ingredients Of Beef Shami Kabab

    Since it was introduced to the present day, the beef shami kabab recipe has undergone many evolutions, with numerous variations now available. Here we are sharing our Pakistani recipe for beef shami kabab, a simple blend of meat with lentils and some desi spices that makes these kababs savory and aromatic.

    You can make these tasty and delicious beef shami kababs with ground beef, beef shank, beef roast, or boneless beef. For “Resha wala” shami kabab, we prefer the boneless beef to attain a threaded texture.

    For Cooking

    • Water 4-5 Cups
    • Boneless beef  cubes1/2 Kg
    • Ginger paste 1 ½  Tbs
    • Garlic paste 2 Tbs
    • Chany ki daal (Yellow split chickpeas) 250 Gms (Soaked for 1 hour in warm water)
    • Onion 1 Medium
    • Sabut laal mirch (Red chili whole) 12 to 15
    • Laung (Cloves) 4-5
    • Dar chini (Cinnamon) 3 Inch stick
    • Tez path (Bay leaf) 1
    • Zeera (Cumin seeds) 1 Tbs
    • Kali mirch (Black pepper)  8-10 Balls
    • Bari Elaichi (Black cardamom) 3
    • Salt 2 Tsp or to taste
    • Turmeric powder 1 Tsp

    Forming Kabab

    • Chopped green chilis 2-3
    • Chopped cilantro 1/2 Bunch
    • Chopped mint leaves 1/2 Bunch
    • Small diced onion 3 Tbs
    • Garam masala powder (ground spices) ⅓ Tbs
    • Eggs 1-2

    How To Make Pakistani Beef Shami Kabab

    Stepping towards the making process of these mouth watering beef shami kabab. We recommend doubling or tripling the recipe as these kebabs take time to get ready, so freezing extra kebabs is worth the effort.

    Cooking Meat and Lentils

    First and foremost rinse the meat nicely under running water.

    In a pot take meat, soaked lentils, ginger garlic paste, and all the spices that are mentioned above. 

    Add water in a pot (water should be enough to cover the meat properly.)

    Cook them on a medium-high flame for about 15 minutes or until meat starts to boil then cover the lid and lower the flame. 

    Let the meat cook for another 45 minutes or until lentils and meat are super soft and mushy.

    Dry out all the water completely by stirring it continuously, making sure that the meat does not stick to the bottom.

    ( you can also pressure cook for 20 minutes).

    Frying Beef Shami Kabab

    Once done with making the kabab patty, freeze the shaped patties for 10-15 minutes before frying. This helps them hold their shape better during frying.

    Shallow fry them on a medium flame evenly from both sides until they turn golden brown.

    Your beef shami kebabs are ready to serve.

    How To Serve Beed Shami Kabab

    Beef shami kebabs are all all-time favourite dish. Once you have prepared and frozen a large batch of shami kabab, now you have multiple options to eat them or to serve them to the guests.

    You can make simple and flavorful shami bun kabab, by stuffing your bun with onion rings, cucumber, chutney, and of course shami kabab tikki.

    You can prepare a quick and simple shami kabab sandwich for your kid’s lunch box or for snack time.

    Serve them as a side dish with chicken karahi. Pulao and Biryani.

    You can pair it with all sorts of chutney, raita, bread, and naan.

    Frying and Freezing Tips For Beef Shami Kabab

    Freezing is a must when it comes to beef shami kabab. When you are done with making kabab patties, place them on a tray or flat plate with some space between each patty, and then put them in a freezer to freeze. Once the kabab patties are solidly frozen, transfer them in a zip lock bag.

    Whenever you take the kabab patties out to cook, defrost them at room temperature for 10 minutes before frying. This will help in good and evenly frying, otherwise the outer coating of the patty will remain raw from the center.

    Deep frying is recommended for frozen kabab patty as shallow frying can cause the kebabs to break. Also, avoid flipping them again and again, this will break the patty and the kabab will not attain its texture and crispiness.

    Reheating Leftover Shami Kababs

    Some basic and simple steps can help you enjoy your leftover shami kebabs.

    Add a small amount of oil to a nonstick skillet, place kebabs in skillet, and heat them on a medium flame for about 3-4 minutes on each side until thoroughly heated and crispy.

    The quickest and easiest way is to reheat them in the microwave. You can also reheat them in the oven or air fry them.

    FAQs

    What is the best way to serve beef shami kabab?

    Beef shami kebabs can be served hot with a side of chutney, salad, and raita. They can be served as a sandwich, burger, or wrap patty. They can also be served as a side dish with pulao, biryani, or karahi.

    How should I defrost frozen shami kababs before cooking?

    You can defrost beef shami kabab at room temperature before frying. This helps them to cook evenly and attain the best texture.

    Can I bake beef shami kababs instead of frying them?

    Yes, you can bake them in the oven instead of frying. Preheat the oven to 370 F (190 C), place the kabab on a baking sheet, and bake for 15 minutes or until cooked properly, flipping halfway through until golden brown.

    How can I prevent my shami kababs from breaking while frying?

    Make sure the mixture is well-ground and firm. Add beaten eggs to the mixture, this will help to bind the patty nicely. Handle them gently and avoid flipping too often while frying.

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    Chicken Tikka Wings Recipe

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    Chicken tikka wings are a fusion of traditional Pakistani spices with the popular Western concept of chicken wings that bring together the spicy, tangy, aromatic, and savory flavor, making it a favorite at parties and gatherings. Chicken tikka wings are popular South Asian cuisine, particularly in India and Pakistan. 

    The chicken tikka wings recipe is very easy and simple. It is prepared with simple steps by marinating wings with a blend of yogurt and spices, and then grilling or baking them.

    Ingredients of Masala Chicken Tikka Wings

    • Chicken wings with skin 1 kg
    • Yogurt 1 cup 
    • Oil 2 tbs
    • Garlic paste 1 ½  tbs 
    • Ginger paste 1 tbs
    • Green chilli (chopped) 1 tbs
    • Turmeric powder (Haldi) ½ tsp
    • Red chilli powder 1 ½ tsp
    • Red chilli flakes 1 tsp
    • Black pepper powder 1 tsp
    • Salt 1 ½ tsp or to taste 
    • Soy sauce 1 tbsp
    • Vinegar 1tbs
    • Garam masala powder ⅓ tbs
    • Black salt ⅓ tsp

    How To Prepare Chicken Tikka Wings (Step by Step)

    Chicken tikka wings are super simple and easy to make, without any finicky steps. Here we are sharing both methods of preparing chicken tikka wings. Baking adds crispness to the wings and BBQ grilling adds a smoky touch to the tikka chicken wings. It’s totally up to you how you want to make them.

    Clean The Chicken Wings: Rinse the chicken wings thoroughly under tap water and pat them dry with paper or a towel.

    Prepare The Marinade: In a bowl, add yogurt and all the spices that are mentioned in the ingredient section and mix them well to make smooth marinade.

    Marinate The Chicken Wings: After mixing all the ingredients add chicken wings in a marinade bowl and coat them nicely. Let the marinated chicken wings rest for at least 2 hrs.

    Baking The Wings: Preheat the oven to 400•F (200•C) and line the baking tray with parchment paper. Separate the wings from marinade, remove any excess, and place them on a prepared baking tray. Bake the chicken wings in a preheated oven for 25 – 30 minutes or until properly baked and slightly crispy from the edges.

    Grilling The Wings: Preheat the BBQ grill by burning the charcoals. Grease the grill with oil to prevent sticking. Place the wings on a griller removing the excess marinade. Close the lid and grill for 10 minutes from each side or until cooked nicely. Let the wings absorb the heat and smoke. Brush the left out marinade on the wings during the last few minutes of cooking to add extra flavor.

    Serving Chicken Tikka Wings: Once done with baking or grilling, transfer chicken tikka wings to a serving platter and garnish with some freshly chopped cilantro, lemon wedges, and sesame seeds. Serve hot tempting tikka chicken wings with mint chutney or raita. It can also be served as a side dish with Pulao and Biryani.

    How To Prepare Chicken Tikka Wings (Step by Step)

    • Using chicken wings with skin enhances the flavor, moisture, texture, and appearance of the dish.
    • Patting dry chicken wings after washing reduces the excess water from the surface which helps in absorbing flavor and attaining a crispy brown texture.
    • For extra depth of flavor allow the wings to marinate for 4 to 5 hrs or you can also let it rest overnight to allow the flavour to penetrate the meat.

    FAQs

    How long should I marinate chicken wings for chicken tikka?

    It’s best to marinate chicken wings for at least 2 hours in the refrigerator. To gain extra flavour you can marinate them overnight.

    Can I make chicken tikka wings ahead of time?

    Yes, you can also bake or grill the chicken tikka wings ahead of time and reheat them in the oven or grill before serving.

    How do I know when chicken tikka wings are cooked through?

    Use a meat thermometer to check the internal temperature of the wings. You can also check by penetrating the fork in a wing, if it’s going in easily your wings are cooked.

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    Print Recipe

    Chicken Tikka Wings Recipe

    Chicken Tikka Wings are marinated in a blend of yogurt, spices, and lemon juice, then grilled to perfection for a flavorful, juicy, and spicy Pakistani style appetizer.
    Prep Time15 minutes
    Cook Time25 minutes
    Marination2 hours
    Total Time2 hours 40 minutes
    Course: Appetizer
    Cuisine: Pakistani
    Keyword: Chicken Tikka, Chicken Tikka Wings, Chicken Wings
    Servings: 4 People

    Ingredients

    • 1 Kg Chicken wings (with skin)
    • 1 Cup Yogurt
    • 2 Tbs Oil
    • 1 1/2 Tbs Garlic paste
    • 1 Tbs Ginger paste
    • 1 Tbs Green chilli (chopped)
    • 1/2 Tsp Turmeric powder
    • 1 1/2 Tsp Red chilli powder
    • 1 Tsp Red chilli flakes
    • 1 Tsp Black pepper powder
    • 1 1/2 Tsp salt (or to taste)
    • 1 Tbs soy sauce
    • 1 Tbs Vinegar
    • 1/3 Tbs Garam masala powder
    • 1/3 Tsp Black salt

    Instructions

    • Wash the chicken wings nicely under running water and then dry them using a paper towel or cloth.
    • In a bowl, mix the yogurt with all the spices listed in the ingredient section, and mix well until you have a smooth marinade.
    • once done with mixing, add the chicken wings to the bowl of marinade and coat them evenly. Let the marinated chicken wings rest for at least 2 hours.
    • Baking Chicken Wings:
      Prepare a baking tray with parchment paper and place the marinated chicken wings in it removing all the excess marinade. Preheat the oven to 400℉ (200℃) and place the tray in the oven for 25-30 minutes or until the wings are properly baked.
    • Grilling Chicken Wings:
      Prepare the BBQ griller by burning charcoals. Grease the grill with oil to prevent sticking and place the marinated chicken wings on a grill removing excess marinade. Close the lid and let the wings grill for 10 minutes on each side, or until cooked through. For extra flavor brush the leftover marinade on the wings in the last few minutes of cooking.
    • Once the chicken tikka wings are done baking or grilling, transfer them to a serving platter and garnish some cilantro, lemon wedges, and sesame seeds for extra flavor.

    Homemade Fish Nuggets Recipe: How To Make Fish Nuggets

    by

    Are you in search of how to make fish nuggets? Don’t fret, this fish nugget recipe is simpler than you may imagine, tasty and tender on the inside and exceptionally crunchy on the outside. Home-made fish nuggets are an easy and speedy snack option for kids during school and after-school hours. Fish nuggets are not only tempting and delicious but also healthy and a wholesome choice for the entire family.

    Now, Let’s talk about trying different things. While enjoying home-made fish nugget, there are many ways to get creative. You can explore different types of fish or experiment with various seasonings. Have you ever added a bit of cayenne pepper for some heat in fish nuggets recipe? Or how about adding some cheese to the breadcrumbs for a cheesy flavor? The opportunities are endless!

    Lastly, it’s not just about how they taste. Preparing crispy fish nuggets can be a soothing experience. There is a natural sense of satisfaction in the routine of coating each piece, frying it to perfection, and then witnessing the joy of your loved ones savoring them.

    What Fish To Use for Making Fish Nuggets

    Fish nuggets can be made with round white fish like cod, haddock, or halibut. This fish nuggets recipe primarily uses cod, which, in our opinion, imparts a subtle and delicate flavor to the nuggets. Cod is a versatile, white, flaky fish known for its adaptability.When fried, it becomes wonderfully crispy, making it an ideal choice for our nugget adventure. Using flatfish, like plaice or sole, is not recommended due to their delicate flesh, which may not retain its shape as effectively in the making of fish nuggets.

    Fish Nuggets Recipe Ingrediants

    As we explore the tasty world of Fish Nuggets, it’s important to know the ingredients that are added in fish nuggets recipe. They are not just things put in a pot, they carry the traditions, and the magic of flavors.

    For Marination

    • Boneless and skinless
    • fish 800 Gm
    • Garlic paste 1 Tsp
    • Ginger paste 1 Tsp
    • Black pepper powder 1/2 Tsp
    • Red chilli powder 1 Tsp
    • Lemon juice 1 TBsp
    • Red food color 1/3 Tsp
    • Salt 1 Tsp or to taste

    For Batter

    • All purpose flour 1/2 Cup
    • Corn flour 1/2 Cup
    • Milk 1 Cup
    • Baking powder 1/2 Tsp
    • Chicken broth cube 1
    • Black pepper powder 1/2 Tsp
    • Salt 1/2 Tsp
    • Lemon juice 1 TBsp
    • Dried thyme herb 1 Tsp
    • Food color

    For Coating

    • All purpose flour
    • Breadcrums

    How To Make Fish Nuggets

    Cooking is like a passionate adventure, resembles creating art on an empty canvas, with every ingredient serving as a brushstroke, adding depth, flavor, and emotion to the masterpiece. Crispy fish nuggets that will delight your palate is a breeze that can be made quickly without any obstacle.

    Cleaning and Cutting

    Firstly, clean the fish if it contains bones or skin. Wash it thoroughly and then pat it dry with a paper towel.

    Now, cut the boneless fish fillet into pieces that are approximately 1 to 1.5 inches in size. If you feel it’s necessary, you can further dry the fish using a paper towel.

    Marinating The Fish

    Now, in a bowl, add all the ingredients mentioned for the marination and mix them thoroughly. Then, add the fish pieces one by one, mixing them in the marinade as you go.

    After the marination, cover the bowl with a lid and place it in the refrigerator. Allow the fish to rest for 1 to 2 hours. You can let the fish rest even longer if you desire deep and exceptional flavor.

    Preparing the Batter

    In a bowl, add the ingredients for the batter one by one which are mentioned above. First, add all the dry ingredients into the bowl and mix them thoroughly.

    At last, gradually start adding milk to a bowl of batter and keep mixing it so no lump is left. Make sure that the batter is neither too thick nor too thin.

    Dipping And Coating

    After marinating the fish pieces and preparing the batter for dipping, let’s proceed with the coating.We will be taking two flat plates, adding all purpose flour in one plate and breadcrums in second plate for coating. Now, we are all set to dip and coat the marinated fish pieces for fish nuggets.

    Take a piece of marinated fish with the help of tong or fork and coat it with all purpose flour. Press the piece while coating from both side for evenly coating.

    After coating with all purpose flour, dip it nicely in a prepared batter and make sure to cover it completely with the paste that adds layer and flavour to the nuggets.

    After dipping in batter, coat the fish piece with crunch master, breadcrumbs that will add irresistible crunch to the fish nuggets.

    Repeat the steps for each individual piece.

    Set the coated pieces in a try and let them rest for 15 min in the refrigerator.

    Frying The Nuggets

    Oh my my !! its so satisfying watching nuggets sizzling in a pan. Is’nt it? So finally, it’s time to fry and enjoy !!

    In a frying pan add oil for deep frying heat it properly.
    After heating the oil start adding the fish nugget pieces one by one. Keep frying on a medium flame for 2-3 min until both sides hue golden brown. Once done transfer to a plate with a slotted spoon and it is ready to serve.

    Refrigerate Fish Nuggets

    Are you fond of fish nuggets? Prepare them for once and enjoy endlessly. Fish nuggets can be refrigerated for upto 6 months. Simply prepare them and set them in a tray nicely, freeze them untile they become hard completely, transfer them in a ziplock bag and store. Defrost 30 min before frying.

    Fish Nuggets Variations

    Home made fish nuggets are healty and delicious go to option for your loved ones. Although, there are many ways of making fish nuggets but you will definately find this fish nuggets recipe simple and easy. If you are a spice lover adding little amont of red or green chillies will give you some tempting heat and if you are a cheese lover than adding cheese will bomb mushy cheesy flavour in your mouth.

    To Serve With

    These hot and tempting crispy homemade fish nuggets can be served as snacks with different Sauces, and giving them some traditional touch you can also serve them with Chutny and Raita of your choice. You can also serve them as a siders with any rice dish like Pulao, Biryani and Fried Rice.

    Hey, one moment !! the conversation does not end here yet. If you want to give your children a delicious and healthy mid-day meal for their school, these homemade fish nuggets can be the best choice.

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    Print Recipe

    Homemade Fish Nuggets Recipe: How To Make Fish Nuggets

    Learn how to make delicious fish nuggets at home with our easy-to-follow fish nuggets recipe. Elevate your cooking skills and treat your taste buds to the satisfaction of homemade goodness. Discover the joy of crafting crispy and flavorful fish nuggets in your own kitchen!
    Prep Time30 minutes
    Cook Time4 minutes
    Course: Snack
    Cuisine: Pakistani
    Keyword: crispy, Nuggets, school lunch
    Servings: 5

    Ingredients

    For Marination

    • 800 gm Boneless and Skinless Fish
    • 1 tsp Garlic Paste
    • 1 tsp Ginger Paste
    • 1/2 tsp Black Pepper Poweder
    • 1 tsp Red Chilli Powder
    • 1 tbsp Lemon Juice
    • 1/3 tsp Red Food Color
    • 1 tsp Salt or to Taste

    For Batter

    • 1/2 cup All Purpose Flour
    • 1/2 cup Corn Flour
    • 1 cup Milk
    • 1/2 tsp Baking Powder
    • 1 cube Chicken Broth
    • 1/2 tsp Black Papper Powder
    • 1/2 tsp Salt or to Taste
    • 1 tbsp Lemon Juice
    • 1 tsp Dried Thyme Herbs
    • 1/4 tsp Food Color

    For Coating

    • 1 cup All Purpose Flour
    • 2 cups Breadcrums

    Instructions

    Cleaning and Cutting:

    • Clean fish if it contains bones or skin; wash and pat dry.
    • Cut boneless fish fillet into 1 to 1.5-inch pieces.
    • Optionally, further dry the fish with a paper towel.

    Marinating the Fish:

    • Mix all marination ingredients in a bowl.
    • Add fish pieces, ensuring thorough coating.
    • Cover the bowl and refrigerate for 1-2 hours for enhanced flavor.

    Preparing the Batter:

    • In a bowl, sequentially add dry batter ingredients.
    • Gradually add milk, ensuring a lump-free, medium-consistency batter.

    Dipping and Coating:

    • Set up two plates with all-purpose flour and breadcrumbs.
    • Coat marinated fish pieces in flour, ensuring even coverage.
    • Dip the floured pieces into the batter, covering them entirely.
    • Coat with breadcrumbs for an irresistible crunch.
    • Repeat for each piece and let them rest in the refrigerator for 15 minutes.

    Frying the Nuggets:

    • Heat oil in a frying pan for deep frying.
    • Fry the fish nugget pieces on medium flame until both sides are golden brown (approximately 2-3 minutes).
    • Transfer the fried nuggets to a plate using a slotted spoon.
    • Serve and enjoy the sizzling, crispy fish nuggets!

    Flavorful and Crispy Aloo Tikki Recipe – Aloo Kabab

    by
    Aloo Tikki Recipe

    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

    1. 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.
    2. After boiling potatoes remove the skin and grate it nicely.
    3. Now add all the ingredients that are mentioned above (except Eggs and Breadcumbs) to the grated potatoes and mix them together evenly.
    4. Let the mixture rest for 15-20 minutes. this will help the mixture to gain its flavor nicely.
    5. 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.
    6. Dip the patties in egg wash as it’s the best binding agent and then coat it with breadcrumbs.
    7. 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.
    8. 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.

    Aloo Tikki Recipe
    Print Recipe

    Flavorful and Crispy Aloo Tikki Recipe – Aloo Kabab

    For all your aloo cravings, This crispy aloo tikki recipe will balance your aloo craving.
    Prep Time30 minutes
    Cook Time5 minutes
    Boil Time15 minutes
    Total Time50 minutes
    Course: Appetizer, Side Dish
    Cuisine: Indian, Pakistani
    Keyword: crispy, easy, quick
    Servings: 6

    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.