Aloo Tikki
Aloo Tikki is a cutlet made with potatoes and spices, served with a mint or tamarind chutney
Ingredients
- 3 large Potatoes
- ½ cup Bread Crumbs
- Small bunch Coriander Leaves finely chopped
- 1 Green Chilli finely chopped
- 1 tsp Salt and Pepper
- 200 ml Cooking Oil for shallow frying
- ¼ tsp Garlic Powder optional
Instructions
- Wash potatoes and dice them into 4 quarters. Place them in a small pressure cooker with about ½ inch of water at the bottom. Let the cooker release 2 whistles, lower the flame and let it simmer for 5 minutes. Turn off the heat and allow the pressure to release naturally.
- Once the pressure cooker is cool, remove the potatoes from the cooker and peel the skin.
- Add the peeled potatoes into a large bowl and sprinkle in the breadcrumbs and all the spices and herbs. Give it all a good mix. The texture of the potato mash should be dry. If you feel the potatoes are moist, add more bread crumbs.
- Roll the spiced potato mash into equal sized balls. Flatten them to make them look like round cutlets. Place them on a plate and cover it with another plate. Keep it in the fridge for a minimum of 30 minutes. The best option would be to leave them in the fridge overnight.
- Place a tawa on low-medium flame and add some oil. Once the oil is warm, place the aloo patties or tikkis on the warm oil. They will sizzle, so be careful.
- Shallow fry them until one side turns brown. Flip and cook them on the other side too. When you do the flip, if the Aloo tikki falls apart, it means that there is too much moisture in the tikki and you will need to add more breadcrumbs to the rest of the mixture. (You can redo the rest of the tikkis with extra breadcrumbs and keep them in the fridge again - else you will have disintegrated tikkis)
- With a spoon, pour some hot oil to the sides of the tikkis by scooping oil from the sides of the pan.
- Once the tikkis are golden brown on both sides, remove them from the heat and place them on a plate covered in kitchen napkins to help absorb the excess oil.
- Serve Aloo Tikkis hot with a side of Mint Chutney and Imli Chutney