Do you have a craving for the identical street-style aloo tikki with an amazing crunch that you can’t seem to replicate in handmade tikkis? If you’re a die-hard street food fan, we’re confident you’ll never forget the incredible taste and texture of aloo tikki from roadside street vendors. What’s more, guess what? This recipe will teach you how to prepare authentic, street-style kurkuri aloo tikki in your own kitchen. Isn’t it incredible?
We came across the kurkuri aloo tikki recipe video on YouTube channel ‘Cook With Parul’ and decided to give it a go right away. The tikki tastes just like the tikki with chatpati chana dal stuffing from our neighbourhood seller. In case you didn’t notice, the original crispy aloo tikki had chana da packed within.
Tips To Make Crispy Tikki:
[1] Freshly boiled warm potatoes should never be used since they contain a lot of moisture, which inhibits the tikki from being crispy and may cause it to become mushy and crumbly. As a result, always boil potatoes ahead of time and set them aside to cool for at least 2 hours.
[2] Another tip is to use ararot powder, which gives the tikki its particular crunch and crispiness.
Kurkuri Aloo Tikki Recipe:
Soak and boil the chana dal before crushing it (lightly mashed). Ginger, green chilli, red chilli powder, chaat masala, coriander leaves, crushed cooked peas, and salt are added to the flavoring. Then grate the boiling potatoes and season with a generous amount of ararot powder. For added crispiness, add additional rice flour. Make a dough with the mixture by adding salt, red chilli powder, and coriander leaves. Make tikkis out of the dough and fill them with the chana dal filling. Then fry to produce kurkuri stuffed aloo tikki in the street manner.
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