Aloo tikki | Potato cutlet recipe

Aloo tikki is a North Indian snack item prepared by roasting boiled potato patties.

It is a popular snack, which you can see all over India, and very easy to prepare compared to veg cutlets. The method of preparing aloo tikki is almost similar to cutlet preparation except few twists and tweaks.

In vegetable cutlet the basic ingredient is potato, where in we mix other English vegetables also. But in aloo tikki only boiled potatoes and sometimes boiled carrot or green peas is used.

I feel aloo tikki is comparatively easier than veg cutlet. In small snack shops you can see deep frying the aloo tikkis in hot oil. Although deep frying yields tasty and quicker tikkis, today I will show you the healthy method of making aloo tikki on tawa with less oil.

Serve this aloo tikki with any chutney/dip available or simply with tomato ketchup. You can relish this kid’s favorite snack item without any dip also. It tastes great when served with hot tea.

This power packed energetic aloo tikkis are excellent source of carbs and thus serves as a good breakfast item.

Let us see the recipe video here:

Aloo tikki | potato cutlet recipe

Sangskitchen

Aloo tikki is a North Indian snack item prepared by roasting boiled potato patties. It is a popular snack, which you can see all over India, and very easy to prepare compared to veg cutlets. The method of preparing aloo tikki is almost similar to cutlet preparation except few twists and tweaks.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine Indian

Servings 4

Calories 250 kcal

Ingredients

  

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Ingredients:

• 6 potatoes
• 1/2 cup chopped coriander
• 1 tsp chopped Ginger
• 1 green chilli
• 2 tbsp bread crumbs
• 1 tbsp Chopped cashew nuts optional
• 1 tsp Garam Masala
• 1/2 tsp jeera powder
• 3/4 tsp chilli powder
• 1/2 tsp chat masala or amchoor powder
• 1 tsp salt
• 1 tbsp corn flour

To fry:

• 4 tbsp cooking oil

Instructions

 

Preparation:

• Boil potatoes until soft, peel the skin and keep ready. Be careful not to over boil the potatoes.
• Wash coriander leaves please chop them and keep aside.
• Chop cashew nuts into small pieces.
• Keep bread crumbs ready. You can prepare bread crumbs in home, by drying the left out bread under sun for 24 hours and powder them. Otherwise you can keep the old bread slices in deep refrigerator for a day powder them and store in a tight jar. Alternatively we can use rusk powder also.

Recipe:

• In a broad mixing bowl or plate, take the boiled potatoes and mash them thoroughly.
• Mix chopped coriander leaves, chopped cashew nuts and breadcrumbs with the mashed potatoes.
• Add chopped ginger and chopped green chillies.
• Also add the spice powders Garam Masala, jeera powder, chat masala amchur powder and salt.
• Add corn flour powder.
• You can add chopped onions if you like.
• Mix everything together nicely using your fingers as shown. Make sure there are no potato lumps.
• Take small lemon size balls out of this mixture and form vada like patties, and other different forms as you like. Make patties to half-inch thickness.
• Keep all size of tikki patties ready in a plate.

How to fry aloo tikki:

• In a flat Tawa or pan, heat 2 tablespoons of oil.
• When the oil is hot enough place the patties as shown on tawa. Do not crowd.
• Roast the patties in medium flame for 3 to 4 minutes.
• Flip them using a tong as shown and fry the flipped sides again for 3 to 5 minutes.
• Make sure not to burn them.
• Repeat the process for the remaining tikkies also.
• Serve hot with mint chutney or tomato ketchup.

Notes

Tips: Boil potatoes and drain the water completely to avoid sogginess. You can also deep fry the patties if you like. Adding nuts are optional, you can use roasted peanut pieces also in place of the cashews.

Nutrition

Calories: 250kcal

Keyword aloo tikki, potato cutlet

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Preparation:

• Boil potatoes until soft, peel the skin and keep ready. Be careful not to over boil the potatoes.

• Wash coriander leaves please chop them and keep aside.
• Chop cashew nuts into small pieces.
• Keep bread crumbs ready. You can prepare bread crumbs in home, by drying the left out bread under sun for 24 hours and powder them. Otherwise you can keep the old bread slices in deep refrigerator for a day powder them and store in a tight jar. Alternatively we can use rusk powder also.

Recipe:

• In a broad mixing bowl or plate, take the boiled potatoes and mash them thoroughly.

• Mix chopped coriander leaves, chopped cashew nuts and breadcrumbs with the mashed potatoes.
• Add chopped ginger and chopped green chillies.

• Also add the spice powders Garam Masala, jeera powder, chat masala amchur powder, salt and corn floor.

• You can add chopped onions if you like.
• Mix everything together nicely using your fingers as shown. Make sure there are no potato lumps.

• Take small lemon size balls out of this mixture and form vada like patties, and other different forms as you like. Make patties to half-inch thickness.
• Keep all size of tikki patties ready in a plate.

How to fry aloo tikki:

• In a flat Tawa or pan, heat 2 tablespoons of oil.
• When the oil is hot enough place the patties as shown on tawa. Do not crowd.

• Roast the patties in medium flame for 3 to 4 minutes.
• Flip them using a tong as shown and fry the flipped sides again for 3 to 5 minutes.
• Make sure not to burn them.

• Repeat the process for the remaining tikkies also.
• Serve hot with mint chutney or tomato ketchup.

Tips:

• Boil potatoes and drain the water completely to avoid sogginess.
• You can also deep fry the patties if you like.
• Adding nuts are optional, you can use roasted peanut pieces also in place of the cashews.