Crispy Aloo Tikki | आलू टिक्की | How to make Crispy Aloo Tikki | Potato Patties

Crispy Aloo Tikki |  आलू  टिक्की | How to make Crispy Aloo Tikki | Potato Patties

Prep time:15 mins
Cooking Time:15 mins
Total Time:30 mins
Servings:9-10 aloo tikkis

Aloo Tikki/ Potato Patty is a very popular Indian street food snack. The basic Aloo Tikki/Potato Patty  is made with boiled mashed potatoes, onions, ginger, coriander mint leaves and a few spices. The ratios of spices and ingredients makes all the difference in the taste and texture. The crispiness of the Aloo Tikki / Potato Patty depends upon the binding ingredient used and the potatoes. The boiled potatoes should not be overly done nor mushy and soggy. This will ruin the crispiness of the Aloo Tikki/ Potato Patty.

This basic Aloo Tikki/ Potato Patty can be eaten by itself with chutney or ketchup. Tikkis also taste great with Punjabi Chole or as a Potato Tikki Burger. This recipe is inspired by the Tikkis available at the Chaat bhandaars. . At suche places, you can see the brown black crust on the tikkis  when they  are being shallowed fried. THAT ! THAT!.....  is the texture that this recipe has targeted for.

Video:

Ingredients:

• 3 medium potatoes(boiled and finely chopped)- Do not overboil potatoes
• 1/4 cup finely chopped onion
• 1 tsp finely chopped ginger
• 1 tsp finely chopped green chillies
•  a handful freshly chopped coriander and mint leaves
• 3 tbsp of breadcrumbs
• 1 heaped tbsp of poha (flattened rice)
• 1/2 tsp dhania powder(coriander powder)
• 1/2 tsp  jeera  powder (cumin powder)
• 1/4 tsp red chilli powder
• 1/4 tsp black pepper powder
• 1/2 tsp garam masala powder(all spice powder)
• salt as needed
• oil for shallow frying

Method:

1. Organise ingredients.
   
2. Firstly rinse and drain  the poha (flattened rice). Squeeze out the water
   
   
   
   
3. In a wide vessel combine boiled and chopped potatoes(refer to Notes),  green chillies,  onion, coriander leaves,  mint and  ginger. 
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
4. Add the dry spices - dhania powder, jeera powder, red chilli powder, black pepper powder, garam masala powder and salt.
   
5. Add bread crumbs as well as  poha(flattened rice) . These  are binding agents and also give crispiness to the tikkis.
   
   
   
   
6. Combine the mixture very well. Check to see that there are no big potato pieces left  in the mixture. 
   
   
   
   
   
   
   
7. Smoothen out the mixture with greased hands
   
8. Apply some oil on your palms and make balls with the mixture.
9. Slightly flatten each ball to form a Tikki / Patty
   
10. Likewise make more tikkis from the entire mixture.
    
11. Dust each Tikki/Patty with bread crumbs and place in a greased wide dish or box.
12. For Shallow Frying, heat a tablespoon on oil in a skillet . First shallow fry on one side till crisp. Then flip and shallow fry on the other side.  
    
    
    
    
    
    
    
    
    
    
    
    
    
13. Serve them hot with CORIANDER MINT CHUTNEY or HOT CHILLI GARLIC SAUCE
    

Notes:

1. You can mash or grate the potatoes instead of finely chopped potatoes.
2. Left over Tikkis that are not fried can be stored in the fridge for a day or two. It is better to dust them with breadcrumbs so that they do not stick to each other. 

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