Aloo Tikki
Aloo Tikki. Pan-fried potato patties that are crispy on the outside and soft inside. These are delicious and very indulgent.
Ingredients
- 4 Large Potatoes
- 2 tbsp Cornstarch
- 1 tsp Red Chili Powder
- 1 tbsp Grated Ginger
- 2 Green Chillies (finely minced)
- ½ cup Coriander leaves (finely chopped)
- 1 tsp Lime Juice
- 1 tsp Chaat Masala powder
- ½ tsp Garam Masala powder
- ½ tsp Roasted Cumin powder
- 1 tsp Salt
- 4-6 tbsp Oil (for pan frying)
- 6-8 Cashew halves
- 6-8 Small Raisins
Instructions
- Boil the potatoes. You could use a pressure cooker, instant pot or boil them in a pan on the stove.
- Once they have boiled well, remove from the water immediately. Peel them and keep them aside to cool.
- Once cool, mash them evenly using a potato masher or else grate them into a mixing bowl.
- To the potatoes now add all the dry spices, ginger, chillies, coriander leaves, cornstarch, lime juice and mix everything very well. Make sure there are no lumps.
- Oil your palms very slightly and divide this potato mixture into equal portions.
- Take one portion, shape into a sphere, flatten it on one palm and place a cashew and raisin, or you may choose to add either one of the two. Bring the side together so as to make a sphere again and gently flatten into a tikki/ patty shape. Follow the same procedure for the other tikkis too and keep them aside.
- Heat a pan and add 2-4 tbsp oil. A cast iron pan works very well here and give a very good golden brown sear to the tikkis. Pan fry the tikkis for 2-4 minutes on each side until you get a beautiful golden brown on both side. Traditionally, these tikkis are deep fried. That is completely your choice.
- Fry all the tikkis in a similar way; add more oil whenever needed. Remove the tikkis on a paper towel.
- Serve hot immediatelt with chutneys and/ or a sauce of your choice.