Aloo Tikki Recipe/Spicy Indian Style Potato Patties

Aloo tikki (spiced potato patties/croquette) is another popular street food in India. Boiled and peeled potatoes are mashed along with vegetables and spices, made into patties and either deep fried (to a crispy golden brown color) or shallow fried for a healthier option. They are perfect as an evening snack or as an appetizer/starter at any party and often served with ketchup or any spicy chutney.

You go to any street in India, and it is hard to miss street vendors or food trucks trying to sell various snacks. Along with pani puri, pav bhaji, aloo bonda etc., aloo tikki is a popular snack which is filling and tasty!!

Every Sunday evening is a special time in our house when I try to make something spicy and “chatpata” with our chai or coffee!! Yesterday, with fresh vegetables from the grocery lying in the refrigerator and pantry and not wanting to spend my Sunday toiling over the stove, I decided to make my quick version of aloo tikki which involves just mixing in spices and vegetables with boiled and peeled potatoes, shaping patties out of them and deep frying to a crispy outside but soft inside golden brown treat!!

You can use any vegetable of your choice and even choose to completely omit them, but do not skip the spices!! To make sure your tikkis do not fall apart in the hot oil, add crumbled bread to the potatoes. You can also use cornstarch or cornflour as a binding agent. The key to deep frying them is to make sure the oil is very hot when you first slide in the tikki. This ensures the outside of the patty is well set and assures a crispy exterior.

Once you know how to make these delectable tikkis, you can use them in burgers or make aloo tikki chaat (just smother them with chole and top with yogurt, chutneys - coriander and tamarind-date along with finely chopped onions).

So the next time you need something quick, easy and tasty for your evening snack or party, do try my version of spicy aloo tikki recipe filled with vegetables. Serve it with ketchup, coriander chutney and tamarind date chutney.

Other snacks you can try are: Pani Puri, Pav Bhaji, Aloo Bonda etc.

Yum

Aloo Tikki Recipe/Spicy Indian Style Potato Patties

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Size: 6

A spicy, mouthwatering potato Indian croquette with vegetables.

Ingredients

5 medium sized potatoes
1 small red onion, finely chopped
2 green chillies/jalapenos, finely chopped
1 teaspoon finely grated ginger
¼ cup finely chopped bell pepper/capsicum (optional)
3 tablespoons finely chopped coriander leaves/cilantro
¼ cup finely chopped carrots
¼ cup green peas
1 teaspoon garam masala powder
¼ teaspoon turmeric powder
½ teaspoon chaat masala powder or amchur/dry mango powder
1/8 teaspoon hing/asafoetida
4 to 5 slices of whole wheat bread
Salt to taste
Oil for deep frying

Instructions

Wash and pressure cook the potatoes till they are fully cooked.
Remove from the pressure pan and peel when warm.
Mash them completely either with your hands, using a potato masher or you can grate them also.
Keep aside in a bowl.
If you are using carrots and peas, peel and finely chop the carrots and boil with the peas till they are slightly cooked. Drain.
To the mashed potatoes, add finely chopped onions, bell pepper, coriander leaves, green chillies and grated ginger.
Once the carrots and peas are cooked, drain and add to the potatoes along with garam masala powder, turmeric powder, chaat masala or amchur powder, hing and salt to taste.
Remove sides from the bread, dip in water and squeeze well. Crumble them and add to the same bowl containing the potato mixture.
Now, mix all the added ingredients along with the potato well.
Divide the potato/aloo mixture into medium-sized patties and keep aside. Make as many patties as you want and refrigerate rest of the mixture. You can make it another day (use within 3 to 4 days).
Heat oil for deep frying. Once the oil is hot, gently slide the aloo tikkis into the hot oil and deep fry on medium high heat, flipping often, till golden brown and crisp on both sides. Do not overcrowd the pan; fry only 2 to 3 at a time.
Remove and drain on paper towels to remove the excess oil.
Serve hot aloo tikkis with tamarind chutney, coriander chutney, ketchup etc.

Notes

For a healthier option with less oil, you can also shallow fry the tikkis.

Instead of bread slices, you can use bread crumbs too or even cornstarch.

You can use white bread instead of whole wheat bread too.

If you do not have chaat masala powder or amchur powder, you can use lemon juice.

If serving for a party, you can make patties of the potato mixture and refrigerate until you are ready to fry and serve them.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://curryandvanilla.com/aloo-tikki-recipespicy-indian-style-potato-patties/

Step-by-step method:

Wash and pressure cook the potatoes till they are fully cooked.
Remove from the pressure pan and peel when warm.

Mash them completely either with your hands, using a potato masher or you can also grate them.
Keep aside in a bowl.

If you are using carrots and peas, peel and finely chop the carrots and boil with the peas till they are slightly cooked. Drain.
To the mashed potatoes, add finely chopped onions, bell pepper, coriander leaves, green chillies and grated ginger.

Once the carrots and peas are cooked, drain and add to the potatoes along with garam masala powder, turmeric powder, chaat masala or amchur powder, hing and salt to taste.

Remove sides from the bread, dip in water and squeeze well. Crumble them and add to the same bowl containing the potato mixture.

Now, mix everything thoroughly.

Divide the potato/aloo mixture into medium-sized patties and keep aside. Make as many patties as you want and refrigerate rest of the mixture. You can make it another day (use within 3 to 4 days).

Heat oil for deep frying. Once the oil is hot, gently slide the aloo tikkis into the hot oil and deep fry on medium high heat, flipping often, till golden brown and crisp on both sides. Do not overcrowd the pan; fry only 2 to 3 at a time.