Aloo Tikkis – the love never ends!!

Aloo Tikkis – I love you always!!

Today’s recipe post is the most popular snack item – Aloo Tikkis. This is a very simple recipe but I really don’t know why I did not post these here till now. Probably, I used to end up having all the aloo tikkis inside my tummy before I think of capturing a picture. So much is my love for aloo tikkis and my junior also loves it so much. Anything with potato or aloo, we are happy 🙂

Aloo Tikkis are a popular North Indian street food used in a lot of chat items. This is my version of aloo tikki and might differ from the authentic version yet tastes yummy. Mashed potatoes, mixed with spices and shallow fried till crisp. That’s it. Yes, that’s it . Such a simple recipe to make. You can serve this with green chutney, ketchup or just gobble them as they are. I used the green chutney that I got with the paneer tikka I ordered yesterday. I have already posted a gravy recipe using aloo Tikkis and paneer however those Tikkis use only cumin powder and chilli powder. This one has few more spices added.

I wish to register my never ending love for aloo tikkis through this post which is coincidentally my 150th post on the blog. With all that said, let me move on to the recipe of these scrumptious crispy ALOO TIKKIS.

aloo tikkis

Preparation Method of Aloo Tikkis:

Makes around 12 medium sized tikkis

Ingredients:
Potatoes: 3 medium + 1 small
Chilli Powder: 1/2 tsp
Turmeric Powder: 1/4 tsp
Coriander Powder: 1/2 tsp
Cumin Powder: 1/2 tsp
Amchur or Dry Mango Powder: 1/2 tsp
Rice Flour: around 2 -3 tbsp
Salt: as needed
Oil: for shallow frying

Method:

1. Quarter the potatoes and pressure cook with skin till soft. I usually pressure cook them directly(without any inner vessel) for 5 minutes in medium flame after the first whistle. Let the pressure settle. Drain any water from potatoes. Peel and mash well without any lumps.

2. Add all other ingredients except oil and mix well to form a dough.

3. Heat oil in a tava for shallow frying. Make small discs or patties out of the potato mixture and shallow fry till they are crisp and golden brown.

4. Serve hot with any chutney of your choice.

Notes:

– Quantity of rice flour depends on the moisture in the potatoes. If there is more moisture, add rice flour accordingly to absorb it.

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