Aloo Tikki Recipe

Ingredients

• 4 medium potatoes (550 to 600 grams, 1.2 pounds)
• 1 tablespoon ginger (grated or 1 tsp paste or ¼ tsp ginger powder)
• ¾ teaspoon garam masala
• ½ teaspoon chaat masala (or lemon juice)
• ½ to ¾ teaspoon red chili powder
• 1 tablespoon ghee or oil (very hot) optional
• 2 tablespoon coriander leaves (finely chopped)
• 1 green chili chopped
• 2 tablespoon corn flour (cornstarch or rice flour) or (poha powder if pan frying) (2 tbsps more if needed)
• 4 tablespoon bread crumbs or poha powder (more if needed)
• ¾ teaspoon Salt (adjust to taste)
• 2 tablespoon cashews (chopped, optional)
• 4 to 6 tablespoon Oil or as needed

For the Stuffing (optional)

• 1 teaspoon oil
• 2 tablespoons cashews chopped (6 to 8)
• 1 tablespoon ginger (grated or 1 tsp paste)
• 1 green chilli (chopped, optional)
• ¼ teaspoon red chilli powder (adjust to taste)
• ¼ teaspoon garam masala
• ¼ teaspoon chaat masala (or cumin powder)
• ¼ teaspoon salt
• 1 cup peas (frozen or fresh – young/tender)
• 1½ teaspoon kasuri methi (dried fenugreek leaves)
• ¾ cup paneer (crumbled, about 100 grams)

Steps

Preparation

1. Boil the potatoes only until cooked, keeping them firm rather than overcooked, mushy or soggy.
2. For a cooker, pour enough water over the potatoes to cover them partially and cook for 3 to 5 whistles, depending on cooker size. For the Instant Pot, pressure cook for 7 to 8 minutes and allow natural pressure release.

Make the Stuffing (optional)

1. In a small pan, heat oil and fry the cashews to a golden color. Give the ginger and green chilis 40 to 50 seconds of frying, then reduce the heat before stirring in red chilli powder, garam masala, salt and chaat masala.
2. Cook the peas covered over low heat until tender, adding 3 to 4 tablespoons water if the pan is dry. Once soft, mash them gently and turn off the heat.
3. Crush kasuri methi between your palms and add it with coriander leaves and crumbled paneer. Mix, taste and adjust salt as needed, then set aside to cool.

How to Make Aloo Tikki

1. Let the boiled potatoes cool completely before peeling. Grate or mash in a mixing bowl until there are no chunks.
2. Add the cashews and ginger paste to the potatoes, along with garam masala, chaat masala, salt and red chili powder.
3. Heat 1 tbsp ghee until very hot in a kadai and pour it over the red chili powder to remove its raw flavor. Add the coriander leaves and green chilies.
4. Only add the flour and bread crumbs after the potatoes have cooled. Mix into a firm, non-sticky ball, using extra bread crumbs or flour if needed to absorb moisture.
5. Keep the mixture firm and non-sticky; stickiness means excess moisture, so add more bread crumbs or flour if it is sticky.
6. For stuffed tikki, divide into 6 equal portions; for plain tikki, use 8 equal portions. Roll into smooth balls and keep covered.
7. For plain aloo tikki, flatten the ball into a thin patty and leave on a tray.
8. For stuffed tikki, form the dough into a cup, put 2 tablespoons paneer-peas filling inside, press down inside and bring the sides up to seal. Make all the tikkis and put them on a tray.
9. In a medium-sized pan, heat 4 to 6 tbsps oil. Drop a small portion of dough into it to check the heat; it must sizzle and rise to the surface without browning.
10. Put the tikkis into the oil gently, one after another. Leave them undisturbed until the base firms up, for at least 2 to 3 mins.
11. Gently turn and fry the other side until both sides are golden and crisp.
12. Transfer to a cooling rack. For extra-crisp tikkis, you may fry them in the oil again.
13. Alternatively, brush the patties with oil and put them on a greased wire rack over a tray. Bake in a preheated oven for 18 to 20 mins at 390 F (200 C), or until crisp, turning after 10 to 12 mins. Adjust the time for your oven.
14. For air frying, brush the tikkis and put them on the air fryer wired rack. Air fry at 360 F (180 C) for 8 to 10 mins on each side, checking and adjusting the time as needed. If the air fryer requires preheating, preheat before air frying.
15. Offer the aloo tikki hot with coriander chutney or mint chutney, or put them inside a burger.