Crispy Aloo Tikki - Indian Potato Patty
Aloo Tikki is so crispy from the outside and soft from the inside. Perfectly spiced, flavorful, and delicious Indian snack is served with tomato ketchup or green chutney for an incredible experience.
Ingredients
- 500 gram Potatoes I used Russet potatoes
- 1/2 inch Ginger finely chopped
- 3 Green chillies crushed
- 2 tbsp Coriander leaves chopped
- 2 tbsp Rice Flour
- 1/2 tsp Cumin powder
- 1/2 tsp Red chili powder
- 1/2 tsp Chaat masala
- 1/4 tsp Black pepper powder freshly ground
- 1/8 tsp Dry mango powder or 1/2 tsp lime juice
- 1/4 tsp Black salt
- 1 tsp Salt or as required
- 1/4 cup Oil for shallow frying
Instructions
Boiled Potatoes
- Wash the potatoes very well and slightly cut them in the middle if they are very large.
- Add 1.5 cups of water to the bottom of a pressure cooker, place the potatoes in a steamer basket or steel container, close the lid of the pressure cooker, and cook the potatoes for 2 whistles on high.
- Once the potatoes are completely cool, store them into the refrigerator for 1-2 hours. Remove the peels and grate them with a box grater in a large mixing bowl.
Making The Mix
- Transfer the crushed green chillies, ginger, and coriander leaves to the shredded potatoes.
- Add the rest of the ingredients except the oil to the mixture.
- Mix everything well and form a smooth dough by adding a few drops of oil.
- Grease your hands with some oil and shape the mixture into the size of a golf ball.
- Gently press the ball in the middle and roll the sides of the ball on a flat surface to give a perfect shape to the tikki. Shape 12 balls in the same manner and store them in the refrigerator for 20-30 minutes.
Frying
- Line a paper towel to a plate and set aside.
- Heat some oil in the pan for shallow frying the tikkis on medium heat.
- Slowly lift the tikki and place it in the heated oil. Fry 5-6 tikkis at a time without overcrowding the pan.
- With a long and regular spoon, flip the tikki one at a time once it turns golden brown after about 4 minutes. Do not disturb them in between and let them cook until golden brown or they might fall apart.
- Slowly flip the tikki one at a time and cook the other side for about 2 minutes. Flip it one more time and cook the first side for about 30-40 seconds.
- Transfer the tikkis to a lined plate using a slotted spatula to drain off the excess oil.
- Repeat the same process until all the balls are finished.
Notes
- I will highly recommend not cooking the potatoes completely for the best texture and crispiness in the tikkis.
- Do not grate the warm potatoes and shape them into tikkis. The mixture might turn mushy and tikkis will fall apart.
- Boil the potatoes and let them cool completely or the potato mixture will turn mushy. Store the cooked potatoes for 1-2 hours in the refrigerator to make them completely dry.
- Do not mash the potatoes, grating them gives the best texture to tikkis.
- If the mixture is not binding well and feels mushy then add some more rice flour 1 tsp at a time.
- Keeping the tikkis in the refrigerator before frying them for 20-30 minutes makes them firm.