Aloo Ki Tikki is the most basic snack made in most Indian homes. It’s favorite amount vegetarians, kids and adults alike. And there is so much more you can do with this humble Tikki.
Popular in North India the aloo Tikki is deep fried and served with runny chole on top with lots of onions and grated raddish and beetroot along with an array of chutneys. It’s one of my favorite childhood memories.
But as I have grown up it just feels too much to consume the whole thing. Although I still drool over the thought of the aloo Tikki chaat.
Aloo Tikki is also one of the fav snacks to make specially when you have vegetarian guests at home. And to jazz it up I like to serve it with my peanut and coriander chutney which is just out of this world. You’ve got to try it. For recipe click ⬇️
So let’s jump to my tips to make perfect aloo Tikki at home-
❗Use hard boiled potatoes- means that boil potatoes well in advance so that they get enough time to settle and leave the moisture. Or even boil them a day before and keep in fridge.
❗A good Tikki needs to have balance of salt and sour. For this either I use chaat masala or amchur(mango powder) or anardaana(dried pomegranate seeds).
❗Once you make the Tikki mixture leave it for at least 30 mins to soak up everything together.
❗I like to add bread crumbs to my Tikki but you can also add broken bread.
❗Always use 1-2 days old stale bread as it will absorb all the moisture and tikki can be made in good shape.
❗When deep frying the tikki temperature control is very important. It should be always medium hot and then after 3 min increase to high. This will ensure you get crispy tikki every single time.
Check my my post on how you can make crumbs yourself at home, store easily and use when needed. Click here⬇️
Directions to make Aloo tikki-
- 3 large boiled potatoes (see tips)
- 1 large onion finely chopped
- 1 green chili finely chopped
- Bread Crumbs as needed – around 2 cup
- Salt as per taste
- Black pepper powder – 1/4 tsp
- Amchur powder – 1/2 tbsp
- Garam masala 1/4 tsp
- Chopped coriander
- Oil for frying
- In a large mixing bowl add potatoes. You can either grate them or use a fork or a potato masher to squish them.
- Add onion, chilli and coriander.
- Also add all the spices.
- Now paste is ready. Add enough bread crumbs so that paste becomes a loose dough.
- Leave it aside for 30 mins
- Wet your hand and make medium size tikki.
- Deep fry till golden and crisp.
- Enjoy with peanut coriander chutney.
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