AlooTikki

INGREDIENTS

• 4 medium boiled potatoes (mashed)
• 1/4 cup boiled green peas (optional but tasty)
• 1 tbsp cornflour (for binding)
• 2 tbsp breadcrumbs (optional, for crispiness)
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp amchur (dry mango powder)
• 1/2 tsp cumin powder
• 1/2 tsp chaat masala
• 1 tsp grated ginger
• 2 finely chopped green chilies
• 2 tbsp finely chopped coriander leaves
• Salt to taste
• Oil for shallow frying

Recipe

Step 1: Prepare the Filling (Optional – Pea Mix)

- If using green peas, mash them lightly and mix with a pinch of salt, amchur, and green chili.

- This stuffing adds a surprise center and extra flavor to the tikkis.

Step 2: Prepare the Potato Mixture

- In a large bowl, mash boiled potatoes thoroughly.

- Add cornflour, breadcrumbs, and all the spices: chili, turmeric, garam masala, cumin, chaat masala, and amchur.

- Mix in chopped ginger, green chilies, and coriander.

- Knead it into a smooth dough. Taste and adjust salt/spice if needed.

Step 3: Shape the Tikkis

- Divide the potato mix into equal portions.

- Flatten each portion into a disc. If using stuffing, place a bit of pea mix in the center and seal it properly.

- Press gently to shape into round, thick tikkis.

Step 4: Fry the Tikkis

- Heat oil in a non-stick pan or tawa on medium flame.

- Place the tikkis and shallow fry them until golden brown and crispy on both sides.

- Flip gently to ensure even cooking. Use a spatula and avoid pressing too hard.

- Drain on paper towels to remove excess oil.

Step 5: Serving Suggestions

- Serve hot with green chutney (mint-coriander) and sweet tamarind chutney.

- For Aloo Tikki Chaat: Top the tikkis with whisked curd, chutneys, chopped onions, tomatoes, and sev.

- Sprinkle extra chaat masala and coriander for that street-style feel.

Bonus Tips:

- Make the dough a little firm to avoid breaking during frying.

- You can air-fry or bake them for a healthier version (bake at 200°C for 15-20 mins).

- Always fry on medium heat to get perfect crispiness without burning.