The aloo tikki is a dish that is essential to Indian street food culture. When used as an ingredient in other cuisines like chaat or on their own, these tikki (patties) are adored. They are wonderful, crispy, and crusty. They are made with herbs, spices, and potatoes (aloo). The traditional Aloo Tikki recipe is included in this article, but I’ve spiced it up with wonderful green peas stuffing (that can be easily given a miss). Green peas significantly improve these superbly seasoned and herb-infused potato patties.
COMPOSITION OF ALOO TIKKI
4 portions.
1 cup of crushed, parboiled peas and 3 cups of peeled, mashed, parboiled potatoes
1 handful of coriander leaves, finely chopped
2 teaspoons of chaat spice
2 teaspoons chilli powder spice
4 tablespoons of cornmeal
Breadcrumbs, 4 tablespoons
add salt as needed
as necessary, refine oil
AN ALOO TIKKI MAKER’S GUIDE
Step 1 / 3 Make the potato-pea mixture, then use it to make tikkis.
Take a glass bowl and put the ingredients for this simple Aloo Tikki recipe: potatoes, peas, coriander leaves, chaat masala, chilli powder, cornstarch, and salt. Mix each of these items thoroughly. Once everything is prepared, divide the mixture into 12 equal amounts and give each one a round tikki form.
Step 2 / 3 Sprinkle breadcrumbs on the tikkis and shallow fry them.
Now, coat the prepared tikkis with breadcrumbs on both sides by rolling it in the plate of breadcrumbs to achieve a crispy texture. While waiting, shallow fried the tikkis in oil in a skillet over medium heat until they are golden brown on both sides. For a healthier alternative, you may also air-fried them.
Step 3 / 3 Serve hot aloo tikkis.
Once finished, place the Aloo Tikkis on a kitchen towel to absorb any extra oil. Put the homemade Aloo Tikkis on a serving platter and serve them with green chutney or tomato ketchup. The ideal way to enjoy these tikkis is with a steaming hot cup of tea or coffee.
