Aloo Tikki
Preparation time: 10 – 15 min
Cooking time : 15-20 min
Serves: For everyone
INGREDIENTS
- 3 or 4 medium size potatoes
- 1 teaspoon cumin powder (ground cumin)
- 1 teaspoon coriander powder (ground coriander)
- 1 teaspoon fennel powder (saunf powder)
- ½ teaspoon red chilli powder
- 1 teaspoon dried mango powder (amchur powder)
- ¼ teaspoon dried ginger powder (saunth)
- ½ teaspoon chaat masala powder
- 1.5 to 2 tablespoons cornflour (cornstarch)
- 1 or 2 tablespoons oil for frying the tikkis
- Salt or black salt or rock salt (edible and food grade), as required
Other Ingredients
- 1 bowl of Amritsari Chole or Punjabi Chana Masala or chickpea curry
- ½ cup chopped onions
- ¼ cup chopped coriander leaves (cilantro leaves)
- ½ cup mint-coriander chutney or coriander chutney (cilantro chutney)
- ½ cup date-tamarind chutney
- Chaat masala as required
- Red chilli powder as required (optional)
- Lemon juice as required (optional)
Recipe
- First, boil or steam the potatoes till they are cooked and soft.
- Peel the potatoes when they are still warm and mash them.
- Add all the Badshah spice powders listed above including salt.
- Add the cornflour, stir and mix well.
- Make medium size patties from the potato mixture.
- Heat oil in a frying pan or tava. Shallow fry or pan fry patties till crisp and browned.
- Serve immediately with Amritsari Chole topped with mint-coriander chutney and date-tamarind chutney.
- Also add some chopped onions, chaat masala and sev.
- You can also add some yoghurt (curd) if you want.
