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Aloo Tikki First Image

Aloo Tikki

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  • Author: Chef
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Deliciously spiced and crispy potato cakes known as aloo tikki, perfect for snacking or as part of a meal.

Ingredients

Scale
  • 2 cups grated boiled potato
  • 1/4 cup poha
  • 1 tablespoon chopped coriander
  • 1 teaspoon grated ginger
  • 2 teaspoons chopped green chili
  • 1 teaspoon red chili flakes
  • 1 teaspoon black salt
  • salt to taste
  • 1 teaspoon dry mango powder
  • 1 teaspoon pomegranate seed powder
  • 3 tablespoons rice flour
  • 1 tablespoon vegetable oil for frying
  • 1/4 teaspoon asafoetida
  • 1 teaspoon cumin seeds
  • 1/2 cup cooked chana dal
  • 1/4 cup boiled peas
  • 1/2 teaspoon red chili powder
  • 1 tablespoon coarsely crushed coriander seeds
  • 1/2 teaspoon garam masala powder
  • 2 tablespoons chopped coriander

Instructions

  1. Start by boiling the potatoes. You can boil them in a pressure cooker, Instant pot, or in a pot over the stovetop. You will need 3-4 large potatoes to get 2 cups of grated boiled potato.
  2. If using a Pressure cooker, add the potatoes to the cooker. Add water until potatoes are just covered. Close the lid and pressure cook on high heat for 6-7 whistles. Remove the cooker from heat and let the pressure release naturally. Open the lid and drain the potatoes.
  3. If using an Instant Pot, add the potatoes to the pot along with 2 cups of water. Close the lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 8 minutes on high pressure. Once the timer goes off, let the pressure release for 10 minutes naturally. Release the remaining pressure manually and open the lid. Take out the potatoes from the pot.
  4. If using a Stove Top, add the potatoes to a large pot and cover completely with water. Close the lid of the pot and cook for 20-25 minutes on medium heat until the potatoes are tender.
  5. Once the potatoes are cooked, refrigerate them for 4-6 hours.
  6. Once cooled, peel them and grate using the medium hole of a box grater. Measure out 2 cups of grated potatoes.
  7. Soak ¼ cup poha in 2 tbsp of water for 10-15 minutes.
  8. Add the grated potatoes, soaked poha, chopped coriander, grated ginger, chopped green chili, red chili flakes, black salt, dry mango powder, pomegranate seed powder, and rice flour to a large mixing bowl and mix well.
  9. Make a smooth mixture by mashing everything well with your hands.
  10. Start by cooking the chana dal and peas. Add ¼ cup chana dal to a pressure cooker along with 1 cup of water and ¼ tsp salt. Pressure cook for 5-6 whistles on high heat.
  11. Drain the dal and keep it aside. In a pan, add ¼ cup peas along with 1 cup of water and cook on medium heat for 10-12 minutes until tender. Drain and keep aside.
  12. Heat 1 tbsp vegetable oil in a pan. Once hot, add asafoetida and cumin seeds, cooking for a few seconds.
  13. Add grated ginger and chopped green chili, frying for a minute. Add cooked chana dal and peas, slightly mashing them.
  14. Now add red chili powder, coarsely crushed coriander seeds, dry mango powder, garam masala powder, black salt, and salt to taste, and cook for a few minutes.
  15. Add chopped coriander to the mixture and mix well. Remove from heat and let the filling cool down.
  16. Grease your hands with oil, divide the potato mixture into 6 equal parts, roll each into a ball, and then press gently to make a tikki.
  17. If stuffing, press to make a 4 inch circle, place 1 tbsp filling inside, and bring the ends together, rolling to a round and then gently flattening to make a tikki.
  18. Refrigerate the tikki for 30 minutes. Heat oil for frying in a non-stick or cast iron pan.
  19. When the oil is hot, add the tikki and shallow fry until browned and crisp on both sides (6-8 minutes per side). Serve hot with coriander mint chutney.

Notes

  • Make sure to cool the potatoes thoroughly for crispy tikki.
  • Be cautious with the amount of water while soaking poha to avoid sogginess.
  • Feel free to adjust the spice levels to your preference.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Snacks
  • Method: Frying
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 tikki
  • Calories: 150
  • Sugar: 1g
  • Sodium: 300mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

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Find it online: https://mealhearth.com/aloo-tikki/