Crispy Aloo Tikki

Ingredients

• 4 boiled potatoes (peeled and mashed)
• 2 green chili (finely chopped)
• 0.25 cup fresh coriander (finely chopped)
• 1 tsp ginger (grated)
• 0.5 tsp red chili powder
• 0.25 tsp turmeric powder
• 0.5 tsp garam masala
• 0.5 tsp chaat masala
• salt (to taste)
• 3 tbsp cornstarch (or rice flour for extra crispiness)
• oil (for shallow frying)

Steps

1. 1

   In a large mixing bowl, combine the mashed boiled potatoes, chopped green chili, fresh coriander, grated ginger, red chili powder, turmeric, garam masala, chaat masala, and salt.

2. 2

   Add the cornstarch to the mixture and knead everything together until well combined into a dough-like consistency.

3. 3

   Grease your palms with a little oil, take a small portion of the potato mixture, and shape it into a round, flat patty (tikki). Repeat until all the mixture is used.

4. 4

   Heat oil in a flat pan or tawa over medium heat. Place the tikkis in the pan, ensuring not to overcrowd them.

5. 5

   Shallow fry the tikkis until they are golden brown and crispy on both sides, flipping carefully once the bottom is set, about 3-4 minutes per side.

6. 6

   Remove from the pan and drain on paper towels. Serve hot with mint or tamarind chutney.

Notes

For the best texture, ensure the boiled potatoes are completely cooled before mashing to prevent the mixture from becoming sticky. You can also add breadcrumbs to the mixture for additional crunch.

Nutrition per serving

• snack
• vegetarian
• gluten-free
• pan-fried
• indian
• street food
• potato