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.
Ingredients
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
Tried this recipe?Let us know how it was!