Flavorful and Crispy Aloo Tikki Recipe – Aloo Kabab
For all your aloo cravings, This crispy aloo tikki recipe will balance your aloo craving.
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.