Aloo Ki Tikki
The Aloo Tikkis also known as cutlets or patties are made from boiled mashed potatoes, combined with green peas and spiced up with green chillies and flavored with coriander. The aloo tikki’s are typically pan fried with oil or even deep fried in some places. It’s a crispy layer on the out covering and the soft inner crust. It is sometimes referred to as a “potato burger” for vegetarians. Let me share how to make a perfect Aloo Tikkis.
- ¼ cup green peas, boiled and crushed
- 4 medium potatoes (aloo), boiled, peeled and mashed
- 1 tablespoon oil
- 1 teaspoon cumin seeds (jeera)
- 1 inch ginger, finely chopped
- 1-2 green chillies, finely chopped
- 1 medium onion, finely chopped
- ½ teaspoon garam masala powder
- Salt to taste 1 tablespoon chopped fresh coriander leaves
- 2 tablespoons cornflour
- Oil for greasing and shallow-frying
- Tomato ketchup for serving
- Green chutney for serving
- Lemon wedges for serving
- Chopped fresh coriander leaves for garnishing
Preparation for stuffing
Heat oil in a non-stick pan. Add cumin seed, ginger and sauté for 1 minute. Add green chillies and sauté for 30 seconds then add onion, green peas, and salt to taste for 1 to 2 minutes.
Lastly, add coriander leaves and mix well.
Preparation for potatoes
Boil the potatoes you will need 4 potatoes, do not overcook the potatoes they should be still firm, otherwise potatoes will be mushy, and tikki will not be crispy as desired. Peel and shred the potatoes.
Add salt, corn starch, and cilantro to shredded potatoes and mix it well with light hand. Divide the potatoes in eight equal parts and roll them, into patties. Cover the patties and refrigerate for at least 4-5 hours. This is an important step to make crispy patties.
Heat some oil in another non-stick pan. Place tikkis and shallow-fry from both sides till golden brown. Drain on absorbent paper.
Garnish with coriander leaves and serve hot with tomato ketchup, green chutney and lemon wedges.