Aloo Tikki

  Appetizer, Veg. Recipe

Aloo Tikki is popular Indian street food which is basically a crispy and spicy potato cutlet. These deep fried potato patties are often topped with yogurt and various chutney. It is most popular as chaat items and can be made easily at home.

Aloo Tikki- Recipelia

OriginIndia
State or RegionNorth India
Main IngredientsPotato, Paneer, Ginger
Garlic, Other spices
CourseAppetizer
Serving6 tikki

Ingredients


For the tikki
Potatoes- 3 medium sized around 500 gms
Flattened rice (Poha)- 3/4 cup
Finely chopped ginger- 1 teaspoon
Finely chopped green chilli – 1-2 pcs
Corn flour- 1.5 tablespoons
For the filling
Oil- 2 teaspoon
Crumbled paneer- 1 cup
Fennel seed- 1/4 teaspoon
Cumin seeds- 1/4 teaspoon
Finely chopped ginger- 1.5 teaspoons
Garam masala powder- 1/4 teaspoon
Chaat masala- 1/2 teaspoon
Red chili powder- 1/4 teaspoon
Amchur powder (dry mango powder)- 1/4 teaspoon
Black salt- 1/4 teaspoon
Salt to taste
Finely chopped cilantro- 2 tablespoons
Chopped raisins- 2 teaspoons chopped
Cashews(broken)- 2 teaspoons
Oil- As require (for deep fry)

Preparation


Boil the potatoes and let them cool.
When the potatoes are cool, peel all the potatoes and mash .
Take flattened rice flakes (poha) to a bowl, add little water to it and leave for 5 minutes.
After 5 minutes are up, add chopped green chili, ginger, corn flour and the soaked flattened rice flake to the potatoes. Mix all these things until well combined.
Make six equal sized small ball of the potato mixture. Set them aside for future use
For the stuffing, heat 2 teaspoons of oil in a pan on medium heat. When the oil is hot, temper it with fennel seeds and cumin seeds.
Saute for few seconds and then add the chopped ginger. Saute again for few seconds and add crumbled paneer and mix.
Now add red chili powder, amchur powder, garam masala, chaat masala and black salt and the salt at mix.
After cooking for one minute, add chopped cilantro, raisins, cashews. Mix all these very well.
Now take one potato ball, flatten it with your palm and press it slightly in the center to make space for the filling.
Take the paneer filling and place it inside the potato disc.
Seal the edges so that fillings don’t comes out and flatten to again to form the aloo tikkis. Make all the aloo tikkis in this process
1st Fry
Heat oil on medium heat in a kadai. Drop the prepared aloo tikki in oil once the oil is hot,.
Fry the tikki for 3 to 4 minutes and take the tikki out of the oil when it forms a crust but doesn’t get any color. Fry all tikkis in the same way and let them cool down.
2nd Fry
Once the tikkis ar cool, set the kadai on high flame and heat the oil. Fry tikkis again until the tikki become golden brown and crisp from the outside.
Bed a plate with tissue paper. Take out the tikki carefully out of the hot oil and place it on this tissue paper bed. in this way fry all the tikkis for the second time.

Serving


Top with yogurt and sprinkle chaat masala and red chili powder. Garnish with chopped cilantro. Serve hot aloo tikki with cilantro chutney, tamarind sweet chutney or tomato ketchup