When I was a child my family would refer to me as ‘Aloo queen.’ Literal translation ‘Potato Queen.’
When I was handed any potato dish I would devour the dish so quickly, leaving my mother shocked as I would normally be that one irritating child who would take hours to finish her food. The name has still stuck into adulthood and I still have a huge soft spot for potato dishes.
One potato snack I absolutely love is aloo tikki.
Potato patties which are crisp on the outside but soft on the inside, you can normally find this being made on the streets of India in the form of things such as a chaat or a burger. It is is a very popular street food snack in cities all across India. In fact, aloo tikki is so popular, McDonalds in India even serve an aloo tikki option as a burger.
As Indian’s moved across the globe, they bought Aloo tikki with them. It is served in restaurants, homes and as a popular starter option to serve guests at weddings.
One of my favourite ways to serve aloo tikki is with chole – chickpea curry. Last Christmas Day, we twisted traditions by having aloo tikki and chole as a light lunch before we had a Christmas dinner!
I prefer to add bread crumbs to my tikkis as a binding ingredient.
You can even serve these as one of the ways I mentioned above, or just on their own with a green chutney, raita, tamarind chutney or ketchup dip.
Serves: 3 people
- 4 large potatoes peeled, boiled and then mashed- aloo
- 3/4 cup of Peas – mattar (frozen or fresh)
- 1 ½ – 2 tablespoon of cornflour
- Bread 2 slices ( make bread crumbs in food processor)
- 1 -2 green chillis chopped finely
- ¼ teaspoon of red chilli powder – lal mirch
- ¼ tablespoon of garam masala
- ½ tablespoon of chaat masala
- ¼ tablespoon of dry mango powder- amchur
- 1 teaspoon of cumin powder – jeera powder
- 1 teaspoon of coriander powder – Daniya powder
- Salt and pepper to taste
- 1 – 2 tablespoons of oil
- Oil for frying the tikkis
- Once you have mashed the potatoes, add all the spices to this
- Now add cornflour and breadcrumbs
- If you want you can omit daniya powder and add fresh daniya
- Stir well
- Put some oil on your hands
- Now make medium sized patties from this potato mixture
- To do this make balls and then flatten
- Deep fry or shallow fry (according to preference) on both sides until patties are golden brown
- Put onto kitchen towel lined plate to absorb some of the oil
- Aloo tikkis are ready to be served
Apply some oil to your hands to help better shape the tikkis
One twist is to Coat tikkis before frying with some breadcrumbs to enhance crispness
Another twist to create a crispy outer coating is to dip tikkis into 1 beaten egg before frying
You can swap daniya powder and add daniya (coriander leaves) chopped to potato mixture.
Optional: Refrigerate the spiced potato mixture for a few hours. This step is optional but it can help the patties firm up and prevent them from breaking during the cooking process