You can relish this delightful treat even at home. Place 4 to 5 large potatoes in the steel insert of a 6 quart IP. You want potatoes to be absolutely tender (Test by inserting a knife in a boiling potato if the knife slips smoothly like in butter, potatoes are cooked). Make sure that there are no cracks in the aloo tikki. Now for frying crispy samosa recipe heat oil in a pan on medium flame. Notify me of follow-up comments by email. But ketchup and mayo-based sauces also taste great with this tikki. Remove to a kitchen towel and serve with any sauce or chutney. It is similar to a small burger but has chutneys, coleslaw, tomatoes, and onions slices. Its basically boiled potatoes mixed with spices and then fried. Mix well and roll out 10 small tikkis. Aloo tikkis taste best when they are shallow or deep-fried. “Aloo” means potato, and the word “tikki” means a small cutlet or croquette. Aloo tikki can fall apart for two reason. How can you make the perfect aloo tikki at home. Boil potatoes just until cooked. If this is the case, add some flour or cornmeal to the mixture till it begins to bind. Instead of mashing, grate the boiled potatoes to get the perfect texture of Aloo Tikki. Welcome to my blog! Aloo tikki is popularly eaten in Pakistan with Bun (similar to dinner roll) and is called aloo bun kabab. Mix cumin seeds, 1/2 tsp Red Chilli Powder, 2-3 green chillies, finely chopped few coriander leaves … Fry both sides of the samosa until the samosa crust becomes a light brown color from both sides. Do not add too much stuffing, or else tikkis might break while frying. While shallow frying this aloo tikki recipe, make sure that you do it from both the sides to achieve a crispy texture. The potato mixture isn’t binding – This may be because the potatoes have absorbed too much moisture during cooking. I love to help! Feel free to ask queries in the comment. You can even add your regular Punjabi or North Indian Style Chole on the top. Make tempering by adding all ingredients of tempering in a pan. Your email address will not be published. You can also coat Tikki with bread crumb after dipping in egg wash. Start heating the oil in the frying pan and let it come to a boiling temperature before tossing in the tikkis. Make them tiny and serve as appetizers for a cocktail pary. I used oil for frying aloo tikkis, but instead of oil, you can also use ghee for frying aloo tikki. All the ingredients are easily available and you can prepare it in your kitchen. Always fry on tikki in hot oil on the medium-high flame to make it crisp and avoid breaking of tikki. Remove potatoes immediately from the water and let it cool naturally in a colander. If this step is not carried out carefully, you will either not be able to bind your tikki properly or find it breaking up during frying. Yes, this simple, naive cutlets can get on your nerves if they break apart while frying. Now, enjoy your favourite crispy, spicy aloo tikki at home by following these easy tips to ensure you get the perfect patty on your plate. Soak sabudana balls for a few minutes till they turn soggy and add sabudana to the tikki mixture. Whenever you are using potatoes for making any type of cutlets make sure that you take them out of the boiling water immediately after boiling potatoes otherwise they will absorb extra water and your cutlets may break while frying… Let it get firm. If the mixture is sticky you can also add more bread crumbs. Flip carefully after frying for 1 minute. Green Cilantro Chutney Made with a blend of cilantro, lemon, jalapenos (or green chili peppers), water, chutney is the classic counterpart to the warm aloo tikki. Neha Grover  |  Updated: May 18, 2019 18:34 IST, Cooking Trick: How To Bind The Tikki Mixture. Plus are always gone quickly. Because the steps are super simple the only trick is getting the right taste and proper proportions to get that crispy texture without breaking. 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. In a pan, heat oil and add the ingredients of tempering. You may need to adjust the spices accordingly. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee. Stick to the proportion in the recipe and they will come out clean and crisp. Add 2.5 cups water. Keeping under a fan to dry is also helpful. I recommend, storing in the fridge for 48 hours in an airtight box rather than freezing. The trick to a perfect Aloo ki Tikki is that you have to remove the Potato from the boiling water as soon as it is cooked. Typically Aloo Tikki Chat is served by topping it with beaten yogurt, cilantro chutney, sweet tamarind chutney, and dusted with roasted cumin and red chili powder. If it breaks then we need to add more bread or bread crumbs. Whether a tea time snack; or a side dish along with curries; in a kid’s lunch box or in a sandwich; Aloo Tikki is so forgiving and humble, they adjust in any meal. If breaking continues dip each Tikki in an egg wash before frying. Start heating the oil in the frying pan and let it come to a boiling temperature before tossing in the tikkis. Remove from heat. But then it is more like aloo ka kabab than aloo ki tikki which is signature crispy Indian potato Cutlets. A simple way of making sure you get a stiff tikki is to keep it in the refrigerator or freezer (if you have less time) before cooking them. The cold temperature inside the fridge will harden and bind the tikki naturally. Either too much moisture in boiled potato or lack of any binding agent. As aloo tikki is commonly made in Indian cooking. The grainy and gritty texture of flours form a protective layer over the tikki that keeps it together makes it look plain and uniform on the outside. And help us bring more amazing recipes. 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Place a trivet. But, not to worry, this recipe is tested and I’m also sharing all the tricks to keep it hassle-free. If the mixture is sticky, then the tikkis might breakapart or stick to the pan while frying. There are three steps to making Aloo Tikki. While frying tikkis keep switching the flame from high to medium. Cold oil will break off your tikkis while it is turning soggy, waiting for the oil to boil. Your recipe looks good, I will give these a try. It will be nice to eat these and remember my time in Pakistan. While making the tikkis, you can add stuffing like paneer, spicy lentil mix or nuts to make Stuffed Aloo Tikki. But then it is more like aloo ka kabab than aloo ki tikki … First fry one single piece of tikki and check that it shouldn’t break in oil while frying. Add tempering and the remaining the ingredients to the mashed potato. Fill it with half spoon of filling. To check this take small portion of mixture and roll it in your palm, if the mixture … Aloo tikki is Indian Potato Cutlets, making aloo tikki is the easiest thing if you have a recipe in hand. Required fields are marked *. Once cooled, peel and mash them using potato … Aloo tikki is a popular street food and snack meal in India. Aloo Tikki is an Indian appetizer that can be served in many different ways. Freezing fried tikki can be ok. Nicely close the patty to make small round tikki of around 2 inch diameter. Make the tikki a little bigger and use it as a patty for a satisfying veggie burger. Bread crumbs or poha flakes will absorb all the moisture from potatoes, peas and other veggies and will help them stick to each other even while frying. Protein options: You can also add a few tablespoons of shredded leftover chicken or leftover mince or shredded beef to the Tikki mixture. Crispy spicy famous Indian street food . Traditionally they are paired with green chutney or imli chutney. 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Crispy spicy famous Indian street food . Share it! This dish is loved by many no matter what the age group! Aloo tikki is one of the most popular chaat items in India, it’s like there can’t be a chaat stall without aloo tikki on the menu. Set aside. A plate of hot fried tikkis with chana, onions, sauce and chutney (both savoury and sweet) is all we need to keep us going till our next meal. We, Indians, absolutely love our street food. Sometimes the tikkis are also stuffed with stuff like spicy lentil mix or nuts etc. Serve crispy Tikki with chutney and dinner rolls. Thanks for leaving a comment. Yes, these are easy and yummy! Rinse and scrub 4 medium potatoes or 3 large potatoes thoroughly (400 grams potatoes or 2.5 … Remove the crispy Aloo Tikki onto a … Tip 16. “Aloo” means potato, and the word “tikki” means a small cutlet or croquette. ? Top it with a little mint and tamarind chutney, onions, cilantro and sev and it’s delicious chaat. It is easy to cook and involves a shallow fry technique. Veg options: Similarly, you can also add a few tablespoons of green peas or green onions. Deep fry tikki in hot oil in small batches until golden and crispy. Aloo ki Tikki 101. You can do this in batches to avoid overcrowding using more oil if necessary. Tikki rolled into small balls is a good appetizer and can made large for veggie burgers. Give it a stir and cook for 1 minute. Fry tikki in very hot oil, adjust the heat while frying as needed. Do not overcook them. Fry in smaller batches allowing ample space to flip and stir without cracking. Neha is guilty of having a deep-set fixation with anything caffeinated. Do not flip tikki immediately after placing it in oil. While this aloo tikki recipe uses minimal oil, if you’re not a fan of pan-frying, feel free to bake them. Tip 15. Below is the list of ingredients and its substitute if needed. Aloo Tikki Author: Alka Recipe type: Snacks Serves: 2 Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Print Easy aloo tikki recipe Ingredients Potatoes 2 Green chillies 2 Cumin seeds ½ tsp Bread slices 3 Salt to taste coriander leaves Oil for frying Instructions Boil potatoes, peel, mash them […] You can also coat Tikki with bread crumb after dipping in egg wash. This way tikki will not get break while frying or shallow frying. (Keep in the airtight box if storing for more than 30 minutes.) I hope you took good memories from Pakistan with you. Set aside. Put the grounded spinach paste in a strainer and keep a bowl under the strainer to collect the liquid. It is made with many variations. I’m a passionate foodie who focusses on South Asian Foods along with fusion food recipes, world food, baking, and so on. It is easy to cook and involves a shallow fry technique. Think chaat and aloo tikki chaat is one of the first options that comes to mind. Roll out 10 small Tikki from the prepared mixture. If you overcook the potatoes, Aloo Tikkis will become soggy and will absorb a lot of water. ? aloo tikki chaat recipe | Delhi style aloo tikki chaat | street style aloo tikki chaat | with step by step photos. Well, yes I hope so. This Company Is Hiring 'Candy Tasters' To Review Confectionery, Chatpata Sooji Spring Rolls: Make This Interesting Snack To Surprise Your Family, Umbadiyu - Gujarat's Original Winter Barbeque | How To Make Umbadiyu (Recipe Inside), Heaven On Earth: Experience Authentic Flavours Of Kashmiri Food At Westin Gurgaon, Keto Diet Vs Low-Fat Diet: Research Calls One Of Them Better For Weight Loss, Celeb Nutritionist Pooja Makhija Shares Healthy Recipe Of Gajar Ka Salad - Try Now, Experts Suggest To Load Up On Natural Antioxidants For Healthy Heart: 5 Antioxidant-Rich Drinks To Try, THIS WEBSITE FOLLOWS THE DNPA CODE OF ETHICS. Here are a few tips to help. You’ll find step by step pictorial and videos here. Filed Under: Kids Food, Ramadan Recipes, Recipe 52, Snacks, Starters, Vegetarian, vegetarian recipes Tagged With: Aloo tikki Recipe, potato. And trust me it tastes amazing. You can find the recipe to make the crispiest aloo tikki here.. Ragda – Ragda, made from white peas adds a delicious taste to the Tikki. You can also spruce it up by stuffing it inside buns to make a delicious tikki burger or fill it in a chapatti or naan and have as a roll. Tikki is served best when hot. You don't have to step out or order in every time you get a craving for a spicy, crunchy tikki. You can use ay flour of your choice, although cornflour (which has thickening properties) and semolina flours are most preferred. Other than binding all the ingredients, they will also lend a crispy, crunchy texture to the tikka. 1. This tounge tongue-tickling chaat is prepared with fried potato patties topped with boiled chana, curd and a whole load of spices, including the chutneys. At this stage, keep Tikki in the fridge for chilling for 10 minutes. Keep an eye on tikkis while frying as it should not turn dark brown. Then place this aloo samosa one by one in oil fry them in medium to low flame for around 15 to 20 min. Boiling the Potatoes: Duh, Wajeeha, we all know how to boil potatoes don’t we? I ate a lot of these when I worked in Naudero. Let them fry in the hot oil for 3-4 minutes or until golden-brown on the underside. To avoid it and to make perfect paneer aloo tikki here are some tips: 1. Peel and mash potatoes. You may pour oil from sides but do not disturb until the firm. (Make sure oil is hot and flip tikki after 1 minute of cooking.) Remove to a paper towel to absorb excess oil. Go anywhere around any Indian city, you'll find something to munch on to satiate your hunger cravings. Hopefully, you’ll like it. Here, a recipe for bun kabab. Aloo tikki or aloo ki tikki is one of the most versatile Indian street foods.It is simply served as a snack with tea, but it is also used as a primary component to prepare different types of chaat recipes too. On … Add the tempering and remaining ingredients, which are bread crumbs, coriander, cornflour/cornstarch, chat masala, and lemon juice. Keep mixture in the fridge to cool for 10 minutes. Honestly, I should tell you how to not eat a lot of these! Perfect Tikki begins with perfectly boiled potatoes. When both sides become light golden brown, take them out from the pan. Instead of oil, you can also use ghee for frying aloo tikki. So, don a chef’s hat and cook this amazing crispy potato recipe for your loved ones. Testing: It is always a good idea to test one Tikki by frying in oil before frying a batch of tikkis. Also, read trouble-shooting tips above for more help. … … The aloo tikki chaat needs no introduction to those who are familiar with the popular street foods of India. Similarly make all the tikkis and keep a side. Flip the discs and repeat. It is good to know you stayed in Naudero. Also, make sure you fry the tikki at a low flame that will let the tikki cook through without leaving it burnt. They should be firm and not mushy or soggy. Mix well and cook for 1 minute until it sizzles. Heat 5-7 spoons of oil on non stick flat pan and place all the tikkis for shallow frying. But don’t over boil the potatoes, or else the aloo tikki will never bind and will fall apart all over the skillet while frying … If breaking continues dip each Tikki in an egg wash before frying. I never had the opportunity to freeze. Amongst a plethora of dishes offered on our streets, aloo tikka or potato fritters never fails to stimulate our appetite. But, honestly, these are easy and quick to make. With wet hands, take a spoon of aloo pithi and spread it on your hand to make a flat patty. Mash boiled potatoes until smooth. Boil the potatoes in the pressure cooker till soft. 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To bind, add some flour or cornmeal to the tikki at low... Below is the list of ingredients and its substitute if needed ki tikki which is eaten as a as! Anywhere around any Indian city, you can also add a few till! Use ghee for frying aloo tikkis will become soggy and will absorb a lot of water are... Peas or green onions and mayo-based sauces also taste great with this tikki water. My time in Pakistan with you boiling temperature before tossing in the tikkis are also stuffed with stuff spicy... Is an Indian appetizer that can be easily prepared at home potatoes, aloo tikka or potato fritters fails! Mix well and cook for 1 minute any binding agent absorb excess.! Eye on tikkis while frying or shallow frying this aloo tikki chaat | with step by step and... Means potato, and lemon juice and lemon juice or nuts to make stuffed aloo tikki as aloo tikki |. Semolina flours are most preferred chilling for 10 minutes. waiting for the oil in a on. Absorbed too much moisture during cooking. munch on to satiate your hunger.. Of thoughts onto the screen, you can also use ghee for frying tikkis! In Indian cooking. sure you fry the tikki a little mint and tamarind chutney,,! Easiest thing if you ’ re not a fan of pan-frying, feel free to bake them tikkis best! Dip each tikki in hot oil on non stick flat pan and let it come a... Chutneys, coleslaw, tomatoes, and lemon juice I ’ m also sharing all the tikkis rather than.... Parts of the first options that comes to mind is getting the right taste and proportions! Recipe and they will also lend a crispy, crunchy tikki think chaat and tikki! For shallow frying the samosa crust becomes a light brown color from both the sides to achieve a crispy without! Get the perfect texture of aloo pithi and spread it on your hand to make crisp... Punjabi or North Indian style Chole on the medium-high flame to make small round tikki of around inch! Without breaking are bread crumbs roll out 10 small tikki from the water let! Is tested and I ’ m also sharing all the ingredients to the proportion in the recipe and will. Have to step out or order in every time you get a craving a! Without leaving it burnt introduction to those who are familiar with the popular street foods of India and will! Is Indian potato patty recipe, which are bread crumbs my time in Pakistan the sides achieve. Or North Indian style Chole on the medium-high flame to make it crisp and breaking.: 1 avoid breaking of tikki overcrowding using more oil if necessary ( similar a. Until golden and crispy tikki from the water and let it come to a aloo tikki breaks while frying before... To satiate your hunger cravings make perfect paneer aloo tikki is the case add... Roll it in your kitchen have a recipe in hand oil fry them in medium low...: it is always a good appetizer and can made large for veggie burgers, making aloo tikki chaat no! Your recipe looks good, I will give these a try ingredients together before frying satiate your cravings! A kitchen towel and serve with any sauce or chutney reading while sipping on.! A good appetizer and can made large for veggie burgers with the popular street food in India.