Crispy aloo tikki recipe | aloo ki tikki | aloo patties | potato tikki recipe

Aloo Tikki is a crispy and crusty recipe which gives a delicious taste to our mouth. In Western India, aloo tikki is known as Aloo pattice or aloo patties and usually made without any stuffing. The method of making them is the similar with some variations in the spices added. You can also go for peas stuffing (boiled peas and mashed them and mix with ingredients) or paneer stuffing (grated paneer which is also further added in ingredients) or steamed sweet corn which makes aloo tikka more delicious. Crispy aloo tikki chat serves with tomato ketchup or top with yogurt, chutney, spices and enjoy. You may also garnish them with cilantro and pomegranate seeds.

ALOO TIKKI CHAAT

Some of the suggestions while making crispy aloo tikki:

1. Do not overcook potato as it absorbs water and turns mushy. You need to be very careful while boiling the potatoes. You can use a pressure cooker to boil these but has to be removed from water immediately the pressure is released. Otherwise the potatoes may absorb water and may not attain the tikki shape.
2. At the end, add salt to the potato mix. When you add salt, the potatoes release moisture and that not only makes it difficult to handle the mixture but also effects the crispiness.
3. To add more crispiness, you can twice fry the tikki. First fry till pale golden. Then again fry till crispy and golden.
4. In case of binding ingredients, I have added breadcrumbs as binding agent. . It helps to keep the tikki in shape and they do not crumble while frying. They also help in crisping up the patties while frying. Breadcrumbs work very well and make for a truly crispy aloo tikki. I prefer to have a combination of both arrowroot flour and breadcrumbs. You can use either. In place of arrowroot flour, you can even use corn starch, rice flour, gram flour, roasted besan (roasted chickpea flour), potato starch or tapioca starch. But do not skip on the breadcrumbs as they make the aloo tikki nicely crispy and crusty.

Other chaat recipes

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Recipe card for aloo tikki chaat recipe:

ALOO TIKKI CHAAT PREP TIME: 10 MINUTES                   COOK TIME: 20 MINUTES                 TOTAL TIME: 30 MINUTES CUSINE: SOUTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS For the tikki 3-4 medium potatoes 2 breadcrumbs 1 teaspoon finely chopped ginger 1-2 green chili finely chopped, adjust to taste ½ medium size onion, finely chopped ¼ tsp turmeric powder ½ tsp kashmiri red chilli powder ½ tsp cumin powder / jeera powder ½ tsp aamchur / dry mango powder ½ tsp chaat masala ¼  tsp black salt Salt as required 2 tbsp coriander leaves, finely chopped oil, for frying For serving Khatti Meethi Imli ki chutney Green chutney Curd PREPARATION In a pressure cooker or instant pot, boil the potatoes, peel and let them cool.Pressure cook for 4 to 5 whistles on medium to medium-high flame and drain off the water as soon as pressure releases.Check with a knife or fork to see if the potatoes are cooked well. The knife should be able to slid easily if the potatoes are cooked properly. Now, in a large mixing bowl take  boiled and grated potato. Now, add green chilli, 1 tsp ginger garlic paste, 1 tbsp coriander leaves, ½ finely chopped onion and ½ tsp red chilli powder. Now, add 2 tbsp cornflour or aerorot or 2 breadcrumbs as it helps to absorb moisture and mix well.You can also add rice flour or poha powder also absorbs moisture. Grease hand with oil and prepare a ball sized tikki. Frying Aloo Tikki Heat 2 tablespoons oil till on a skillet or tawa or frying pan till it is medium hot. Gently place the tikki and begin to pan-fry them. When the base is crispy and golden, gently flip each tikki with a spatula. Fry the second side till crispy and golden. You can gently flip once or twice more till the aloo tikki are golden and crisp evenly. Carefully take out the crisp tikki out of the hot oil and drain on a paper towel. Fry all the tikkis for the second time in the same way. Add 2 tablespoons more oil when frying the second batch. Enjoy aloo tikki with tomato ketchup or top with yogurt, chutney, spices and enjoy. You may also garnish them with cilantro and pomegranate seeds.

How to make aloo tikki chaat recipe with step by step photo

1. In a pressure cooker or instant pot, boil the potatoes, peel and let them cool.Pressure cook for 4 to 5 whistles on medium to medium-high flame and drain off the water as soon as pressure releases.Check with a knife or fork to see if the potatoes are cooked well. The knife should be able to slid easily if the potatoes are cooked properly.

2. Now, in a large mixing bowl take boiled and grated potato.

 3. Now, add green chilli, 1 tsp ginger garlic paste, 1 tbsp coriander leaves, ½ finely chopped onion and ½ tsp red chilli powder.

 4. Now, add 2 tbsp cornflour or aerorot or 2 breadcrumbs as it helps to absorb moisture and mix well.You can also add rice flour or poha powder also absorbs moisture.

5. Grease hand with oil and prepare a ball sized tikki.

Frying Aloo Tikki

1. Heat 2 tablespoons oil till on a skillet or tawa or frying pan till it is medium hot. 

2. Gently place the tikki and begin to pan-fry them. 

3. When the base is crispy and golden, gently flip each tikki with a spatula.

4. Fry the second side till crispy and golden. You can gently flip once or twice more till the aloo tikki are golden and crisp evenly.

5. Carefully take out the crisp tikki out of the hot oil and drain on a paper towel. Fry all the tikkis for the second time in the same way. Add 2 tablespoons more oil when frying the second batch.

6. Enjoy aloo tikki with tomato ketchup or top with yogurt, chutney, spices and enjoy. You may also garnish them with cilantro and pomegranate seeds.

Notes

1. Do not overcook potato as it absorbs water and turns mushy.
2. To add more crispiness, you can twice fry the tikki. First fry till pale golden. Then again fry till crispy and golden.
3. You can reduce or increase the spice powder.
4. You can also go for peas stuffing (boiled peas and mashed them and mix with ingredients) or paneer stuffing (grated paneer which is also further added in a ingredients) or steamed sweet corn which makes aloo tikka more delicious.
5. In case of binding ingredients, you can add aero rot, corn starch, rice flour, roasted besan, or soaked bread slices.