Ingredients:
- 4 medium-sized potatoes, boiled, peeled, and mashed
- 1/2 cup boiled green peas
- 1/4 cup chopped onion
- 1/4 cup chopped fresh coriander leaves
- 1-2 green chilies, finely chopped
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp chaat masala
- 1/2 tsp garam masala
- Salt, to taste
- Oil, for frying
Instructions:
In a mixing bowl, combine the mashed potatoes, boiled green peas, chopped onion, chopped coriander leaves, and finely chopped green chilies.
Add cumin powder, coriander powder, red chili powder, chaat masala, garam masala, and salt. Mix well until all the ingredients are combined.
Divide the mixture into small equal-sized balls and shape them into patties.
Heat some oil in a pan over medium heat. Once the oil is hot, add the patties to the pan and fry until golden brown on both sides.
Remove the patties from the pan and place them on a paper towel to remove any excess oil.
Serve hot with green chutney, tamarind chutney, or tomato ketchup. You can also serve them with some chopped onions and sev (thin crispy noodles) for an extra crunch.
Enjoy your delicious Aloo Tikki!
Pro tips :
Use the right type of potatoes: Choose starchy potatoes like russets or Yukon Gold for the best texture. Waxy potatoes like red potatoes or new potatoes are not suitable as they tend to be too moist and don't hold their shape well.
Boil the potatoes properly: Boil the potatoes until they are completely cooked but not mushy. Overcooked potatoes can be too wet and affect the texture of the aloo tikki.
Mashing the potatoes: Once the potatoes are boiled, drain them and mash them while they are still hot. This will help to remove any lumps and make a smooth and consistent mixture.
Add binding agents: Aloo tikki needs binding agents to hold its shape. A combination of bread crumbs, cornflour, and roasted gram flour (besan) can be added to the mixture to make it more cohesive.
Seasoning and Spices: Season the potato mixture generously with salt and add spices like cumin powder, coriander powder, red chili powder, and garam masala powder to give it a flavor boost.
Forming the tikkis: Use a light hand to form the potato mixture into tikki shapes. Do not press them too tightly as this can make them dense and heavy.
Frying the tikkis: Heat the oil over medium-high heat and gently place the tikkis in the pan. Fry them until they are golden brown on both sides, turning them once or twice during the cooking process. Do not overcrowd the pan as this can lower the temperature of the oil and make the tikkis oily.