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.