📝 About This Recipe
A quintessential jewel of Indian street food, Aloo Tikki consists of golden-brown, pan-seared potato patties that boast an incredibly shatteringly crisp exterior and a melt-in-your-mouth center. This version features a savory stuffing of spiced green peas and ginger, elevating the humble potato to a gourmet starter. Perfectly balanced with tangy tamarind and cooling mint chutneys, it offers a symphony of textures and warm, aromatic spices in every bite.
🥗 Ingredients
The Potato Base
- 500 grams Russet or Yukon Gold Potatoes (boiled, peeled, and completely cooled)
- 3-4 tablespoons Cornstarch (Cornflour) (for binding and crispness)
- 1 tablespoon Rice Flour (adds extra crunch)
- 1 teaspoon Salt (or to taste)
- 2 tablespoons Fresh Cilantro (finely chopped)
The Spiced Pea Filling
- 1/2 cup Green Peas (boiled and lightly mashed)
- 1 inch Ginger (finely grated)
- 2 pieces Green Chilies (minced)
- 1/2 teaspoon Cumin Seeds
- 1/2 teaspoon Amchur (Dried Mango Powder) (for tanginess)
- 1/4 teaspoon Garam Masala
For Frying and Serving
- 4-5 tablespoons Vegetable Oil (for shallow frying)
- 1/4 cup Green Chutney (mint and coriander based)
- 1/4 cup Tamarind Chutney (sweet and sour)
- 1 pinch Roasted Cumin Powder (for garnish)
👨🍳 Instructions
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1
Boil the potatoes in salted water until just tender but not mushy. Drain thoroughly and let them cool completely; refrigerating them for 1 hour is ideal to remove excess moisture.
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2
Grate the cold potatoes into a large mixing bowl. Grating ensures a smooth, lump-free texture which is key for a professional finish.
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3
Add the cornstarch, rice flour, chopped cilantro, and salt to the grated potatoes. Mix gently with your hands to form a non-sticky, pliable dough. Do not overwork the starch.
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4
Prepare the filling: Heat a teaspoon of oil in a small pan. Add cumin seeds and let them sizzle, then add the ginger and green chilies, sautéing for 30 seconds.
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5
Add the mashed peas, amchur, and garam masala to the pan. Cook for 2-3 minutes until the mixture is dry. Let this filling cool completely.
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6
Grease your palms with a little oil. Take a lemon-sized portion of the potato dough and flatten it into a small disc.
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7
Place a teaspoon of the pea filling in the center of the disc. Gently bring the edges together to seal the potato around the filling.
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8
Flatten the ball slightly into a patty (tikki) shape, ensuring there are no cracks on the surface. Repeat for the remaining dough.
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9
Heat 4 tablespoons of oil in a heavy-bottomed non-stick skillet over medium-high heat.
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10
Carefully place 3-4 tikkis in the pan. Do not crowd the pan, as this will lower the oil temperature and prevent a crisp crust.
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11
Fry for 4-5 minutes on the first side until deep golden brown. Use a flat spatula to flip them gently.
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12
Press the tikkis down slightly with the spatula to ensure even browning. Fry the other side for another 4 minutes until equally crisp.
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13
Drain the tikkis on a wire rack rather than paper towels to maintain their crunchiness.
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14
Serve immediately while hot, topped with generous drizzles of green and tamarind chutneys.
💡 Chef's Tips
Always use cold, boiled potatoes; warm potatoes release moisture and make the tikkis soggy. Grating the potatoes instead of mashing them prevents lumps and creates a more uniform texture. If the dough feels too soft, add an extra tablespoon of cornstarch to help it bind. For an ultra-crispy exterior, you can double-fry the tikkis: fry them once until pale, then flatten and fry again at a higher heat just before serving. Use a heavy cast-iron or non-stick skillet for the most even heat distribution and best crust.
🍽️ Serving Suggestions
Serve as 'Aloo Tikki Chaat' by topping with whisked sweetened yogurt, sev (crunchy chickpea noodles), and pomegranate seeds. Pair with a hot cup of Masala Chai for the ultimate afternoon tea experience. Serve inside a toasted bun with mint chutney to make a 'Tikki Burger'. Accompany with a side of spicy Chickpea Curry (Chole) for a hearty, traditional North Indian meal. A refreshing Nimbu Pani (Indian Lemonade) cuts through the richness of the fried potatoes perfectly.