Aloo Tikki Recipe
An Aloo Tikki is an Indian street food style patty or cutlet, and it is usually made with a mash of potatoes and sometimes peas or beans. My version is simple but golden and delicious as can be. And it's vegan, soy-free, nut-free and gluten-free.
- 2 pounds russet potatoes (boiled, peeled and mashed until there are no large lumps.)
- 2 tsp ginger-garlic paste
- 2 tbsp cilantro (finely minced)
- 1 ½ cups breadcrumbs (I use gluten-free usually, but regular or whole wheat breadcrumbs are perfectly fine)
- 1 tsp chaat masala (optional)
- 1-2 jalapeno peppers (minced. Serrano or any mild or any moderately hot chili pepper is fine here. Deseed and remove the white ribs of the pepper for less heat)
- Salt to taste
- 2-3 tbsp vegetable oil (for frying the tikkis)
Place the potatoes in a bowl with all of the ingredients and mix well, kneading with your fingers or a fork.
Shape the tikkis into discs and pat the sides to make them even. I like to make my tikkis about an inch and a half in diameter.
Heat the oil in a skillet. You don't need a lot but you should have enough to coat the bottom of the skillet evenly. If you make sure that your oil is hot enough that the tikki sizzles and sputters as soon as you place it in the skillet, your tikkis won't absorb much oil.
Working in batches, and making sure not to crowd them, fry the tikkis until they are golden brown, first on one side then the other.
Serve hot with any green chutney or tamarind chutney.
- You can add boiled peas to the recipe, or even beans. Add a cup and mash them with the potatoes.
- For more veggie power, add grated carrots. Don't use very watery veggies because they will compromise the texture of the tikkis and they will fall apart while frying.
Calories: 80kcalCarbohydrates: 14gProtein: 2gFat: 2gSaturated Fat: 1gPotassium: 205mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 3mgCalcium: 21mgIron: 1mg
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