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Crispy Aloo Tikki - Spicy Potato Patty

Aloo Tikki or spicy potato patty is a popular, delicious, crisp, and flavourful North Indian street food. Perfect as an evening snack.


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Crispy Aloo Tikki - Spicy Potato Patty

Prep Time = 10 minutes
Cook Time = 30 minutes
Total Time = 40 minutes
Category = Snack
Cuisine = Indian
Serves = 6
Nutrition Info = 142 calories
Serving Size = 1

RECIPE INGREDIENTS

» Ingredients of Aloo Tikki:

» Ingredients of Dal Stuffing:


RECIPE INSTRUCTIONS

» Make Moong Dal Stuffing:

  1. Rinse 1/4 cup yellow moong dal and soak it for about 3-4 hours.
  2. After 4 hours, discard the water from the dal and rinse it again.
  3. In a saucepan add soaked dal, 1 1/4 cups of water, 1/2 teaspoon of salt, and stir well.
  4. Cover the pan with the lid and cook over medium heat for 7-8 minutes or until tender.
  5. Once the dal is softened, turn off the heat. Drain, if there is too much water. Keep it aside.
  6. In a pan heat 2 tablespoons oil. Once hot, add asafoetida, coriander seeds, fennel seeds, cumin seeds and let them splutter for a minute.
  7. Now add cashews and raisins and sauté for 1 minute over medium-low heat.
  8. After that, add grated ginger, chopped chilies, and sauté for another 1 minute.
  9. Add green peas and cook for 1 minute.
  10. After that, add cooked dal and sauté 1 minute over medium-low heat.
  11. Now add salt, coriander powder, red chili powder, turmeric powder, garam masala powder, amchur powder, and chaat masala powder.
  12. Stir well to combine and cook for another 3-4 minutes or until dal is dried and nicely coated with spices.
  13. Add coriander leaves and mix everything well.
  14. Cook for 1 minute or until mixture comes together like a dough.
  15. Stuffing is ready. Transfer stuffing to a bowl and keep it aside to cool completely.

» Make Aloo Tikki Mixture:

  1. Fill a pan with the water, and add whole potatoes. Cover the pan with the lid and boil for 10 minutes or until they are tender. You can also pressure cook potatoes for 2 whistles on high heat. To check doneness, insert a knife and fork, if it slides gently then the potatoes are cooked.
  2. Drain the water and let them cool completely before peeling the skin. Once cooled, peel the potato skin. On a plate, grate boiled potatoes.
  3. Add roasted besan (chickpea flour), corn starch, black salt, red chili powder, roasted cumin powder, black pepper powder, amchur powder, chaat masala powder, garam masala powder, chopped green chilies, and chopped mint coriander leaves. Now mix everything together.
  4. Now, add salt to taste and keep mixing until everything binds well.
  5. You should get a smooth non-sticky ball. If for some reason your mixture is still sticky, then add 1-2 tablespoons of more corn starch. Aloo Tikki mixture is ready.

» Make Aloo Tikki Without Stuffing:

  1. Grease your palms and take a small portion of aloo tikki mixture and roll it into a smooth ball. Now gently flatten the ball to give is a smooth patty shape.
  2. Roll the patty like a wheel on the plate or work surface to stick up the cracked edges. Aloo Tikki is ready for frying. Make the rest of the tikkis.

» Make Stuffed Aloo Tikki:

  1. Grease your palms and take a small portion of aloo tikki mixture and roll it into a smooth ball. Flatten the ball with your palm to make a disc and press.
  2. Now add 1-2 tablespoons of dal stuffing to the center.
  3. Gather all the edges to the center and seal the potato mixture.
  4. Roll into a ball and then flatten it gently to make a patty. And roll it like a wheel to get the smooth finish.
  5. Make the rest of the tikkis in the same manner.

» Shallow Fry Aloo Tikki:

  1. Heat oil in a broad non-stick or cast iron pan.
  2. Once the oil is hot, switch the heat to medium-low and slide tikkis gently into the hot oil.
  3. Shallow fry tikkis from the bottom, until they are lightly golden. Now gently flip the tikkis using a spatula and fry from both sides until they are golden and crispy.
  4. Drain, fried tikkis on a kitchen towel-lined plate. Shallow fry the rest of the tikkis.
  5. Garnish and serve hot with green coriander chutney and tamarind chutney.

RECIPE NOTES

  1. Flour potatoes are best for making aloo tikki. Do not use silky potatoes for making tikkis, or they will need alot of binders.
  2. I made 6 large tikkis with this mixture. Feel free to make smaller tikkis.
  3. You can adjust the amount of spices according to your tastebuds.
  4. Grate potatoes instead of mashing with a potato masher. This step will ensure that you will get the perfecttexture of potato mixture.
  5. Ensure the prepared potato mixture is soft yet non-sticky. If the mixture is sticky, then the tikkis might breakapart or stick to the pan while frying.
  6. Aloo tikkis taste best when they are shallow or deep-fried. But you can also air-fry them or bake in an oven.When shallow frying, oil in the pan should cover half the height of the aloo tikki.
  7. Instead of oil, you can also use ghee for frying aloo tikki.
  8. If you are planning to serve aloo tikkis later, then frying twice would give you the crispy tikkis.

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