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Aloo Tikki First Image

Crispy Aloo Tikki

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  • Author: Chef John
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A delicious and crispy potato tikki made with boiled potatoes, spices, and a filling of chana dal and peas.

Ingredients

Scale
  • 2 cups grated boiled potato
  • 1/4 cup poha
  • 1 tablespoon chopped coriander
  • 1 teaspoon grated ginger
  • 2 teaspoons chopped green chili
  • 1 teaspoon red chili flakes
  • 1 teaspoon black salt
  • to taste salt
  • 1 teaspoon dry mango powder
  • 1 teaspoon pomegranate seed powder
  • 3 tablespoons rice flour
  • vegetable oil for frying
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon asafoetida
  • 1 teaspoon cumin seeds
  • 1 teaspoon grated ginger
  • 2 teaspoons chopped green chili
  • 1/2 cup cooked chana dal
  • 1/4 cup boiled peas
  • 1/2 teaspoon red chili powder
  • 1 tablespoon coarsely crushed coriander seeds
  • 1 teaspoon dry mango powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon black salt
  • to taste salt
  • 2 tablespoons chopped coriander

Instructions

  1. Start by boiling the potatoes. You can boil them in a pressure cooker, Instant pot, or in a pot over the stovetop. You will need 3-4 large potatoes to get 2 cups of grated boiled potatoes.
  2. If using a pressure cooker, add the potatoes to the cooker. Add water until potatoes are just covered. Close the lid and pressure cook on high heat for 6-7 whistles. Remove the cooker from heat and let the pressure release naturally. Open the lid and drain the potatoes.
  3. If using an Instant Pot, add the potatoes to the pot along with 2 cups of water. Close the lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 8 minutes on high pressure. Once the timer goes off, let the pressure release for 10 minutes naturally. Release the remaining pressure manually and open the lid. Take out the potatoes from the pot.
  4. If using a stove top, add the potatoes to a large pot and cover completely with water. Close the lid of the pot and cook for 20-25 minutes on medium heat until the potatoes are tender.
  5. Once the potatoes are cooked, refrigerate them for 4-6 hours. This step is very important to make crispy tikki. If the potatoes are not cooled well, the aloo tikki will turn out soft and mushy.
  6. Once cooled, peel them and grate using the medium hole of a box grater. Measure out 2 cups of grated potatoes.
  7. Soak ¼ cup poha in 2 tbsp of water for 10-15 minutes. Be very careful about the amount of water, otherwise, your potato mixture will become soggy.
  8. Add 2 cups of grated boiled potatoes, soaked poha, 1 tbsp chopped coriander, 1 tsp grated ginger, 2 tsp chopped green chili, 1 tsp red chili flakes, 1 tsp black salt, salt to taste, 1 tsp dry mango powder, 1 tsp pomegranate seed powder, and 3 tbsp rice flour to a large mixing bowl and mix well.
  9. Make a smooth mixture by mashing everything well with your hands. The potato masala is ready.
  10. While the boiled potatoes are cooling, make the filling. You can avoid these steps if you are making the aloo tikki without the filling.
  11. Start by cooking the chana dal and peas. Add ¼ cup chana dal to a pressure cooker along with 1 cup of water and ¼ tsp salt. Pressure cook for 5-6 whistles on high heat. Remove the cooker from heat and let the pressure release naturally. Drain the dal and keep it aside.
  12. Add ¼ cup peas in a pan along with 1 cup of water. Cover and cook on medium heat for 10-12 minutes until the peas are tender. Drain the peas and keep them aside.
  13. Heat 1 tbsp vegetable oil in a pan.
  14. Once the oil is hot, add ¼ tsp asafoetida and 1 tsp cumin seeds and cook for a few seconds.
  15. Add 1 tsp grated ginger and 2 tsp chopped green chili and fry for a minute.
  16. Add ½ cup of cooked chana dal and ¼ cup tender peas and slightly mash them using the back of a ladle or a potato masher.
  17. Now add ½ tsp red chili powder, 1 tbsp coarsely crushed coriander seeds, 1 tsp dry mango powder, ½ tsp garam masala powder, ½ tsp black salt, and salt to taste and cook for 2-3 minutes.
  18. Add 2 tbsp chopped coriander and mix well. Remove the pan from heat and let the filling cool down.
  19. Grease your hands with oil and divide the potato mixture into 6 equal parts. Make each part into a ball and then press gently to make a tikki.
  20. If making the tikki with stuffing, press the ball with your fingers to make a 4 inch circle. Keep 1 tbsp filling in the center and bring the ends together.
  21. Roll into a round and then gently press to make a flat tikki.
  22. Make all the tikki in the same manner.
  23. Refrigerate the tikki for 30 minutes. Heat vegetable oil for frying in a non-stick or cast iron pan. Use enough oil to cover about half of the tikki.
  24. When the oil is hot, add the tikki to the pan and shallow fry on medium heat until tikki are browned and crisp from both sides (6-8 minutes on each side). Remove them from the pan and serve hot with coriander mint chutney.

Notes

  • Refrigerating the boiled potatoes is crucial for achieving a crispy texture in the tikki.
  • Adjust the spices according to your taste preference.
  • Make sure not to make the potato mixture too soggy by adding the right amount of water while soaking the poha.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Snacks
  • Method: Frying
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 tikki
  • Calories: 150
  • Sugar: 1g
  • Sodium: 400mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

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Find it online: https://platespretty.com/aloo-tikki/