Aloo tikki is a North Indian snack prepared with mashed potato, green peas and various spices. "Aloo" means potato, and the word "tikki" means a small cutlet. It is found in almost every chaat shop or stall in Delhi as well as in other parts of India. It is served hot along with tamarind, coriander and mint chutney and sometimes with ketch up.
- 3 nos – Potatoes
- 1/4 cup – Green peas (fresh)
- 2 tbsp – Gram flour or besan flour
- 1 tsp – Fresh lemon juice
- 1 1/2 tbsp – Coriander leaves (chopped finely)
- Oil for shallow frying
- Salt as needed
- 2 tsp – Olive oil
- 1 no – Onion (chopped finely)
- 1 tsp – Ginger garlic paste
- 1/4 tsp – Turmeric powder
- 1/2 to 1 tsp – Red chilli powder
- 1 tsp – Coriander powder
- 1/4 tsp – Cumin powder
- 1/4 tsp – Garam masala powder
- Wash and cook potatoes in enough water along with little salt until well cooked. Allow them to cool and remove skin, mash it completely. Set aside.
- Cook green peas in enough water along with little salt until well cooked. Drain water completely and set aside.
- Heat oil in a pan, add onion and ginger garlic paste, little salt and saute until translucent. Then add all masala powder given in the list “for masala” and saute until raw smell goes. Set aside.
- Take a mixing bowl, add in mashed potato, cooked green peas, sauteed onion masala, gram flour, chopped coriander leaves, lemon juice and required salt, mix well together to form a smooth dough.
- Make a lemon sized ball and press in the middle with your palm, shape it like a cutlet (as shown in the picture). Set it aside in the refrigerator for 30 mins (completely optional, but I would recommend it for perfect shaped patties).
- Heat oil in a pan over medium flame, shallow fry all the potato patties until they are slightly golden brown on both sides. Aloo tikki or potato patties are ready. Serve with any chutney or ketchup and hot tea.
- You can also deep fry these patties instead of shallow frying.
- Keep uncooked potato patties in refrigerator is completely optional but cold patties will stay together better during frying. The patties can be made several hours ahead.
- Keep flame in medium and very gently while shallow frying potato patties.