Aloo Tikki
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Aloo Tikki

About this recipe: This is the famous stuffed potato cutlet that you get at chaat haunts in Punjab. Good for a snack or as a meal with white chane, I can eat it any time of the day with Imli or Pudina chutney.

Priyanka Delhi, India

Ingredients

Serves: 2 

  • 4 medium sized potatoes, boiled, peeled, mashed
  • 1 slice white bread, soaked in water and squeezed
  • salt to taste
  • 1 tsp finely chopped ginger
  • 1 tsp sliced green mirchi
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Breadcrumbs
  • Oil for deep frying

Directions

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Mix all the ingredients except breadcrumbs. Take a golf ball sized lump of this mashed potato mixture. Shape it in an oval or round shape. Roll it in breadcrumbs. If you can't find them, pulse 2-3 slices of old bread in a mixie to a powder form. Breadcrumbs add crispiness to the tikki.
  2. Heat oil in a kadhahi. Deep fry each cutlet. Cook each piece till it's golden brown on both sides. Drain on kitchen towels. Serve.

Make it healthier

For a variation: Soak 2 tbsp chana dal overnight or if you don't have time, soak it in warm water for 1/2 hour. Heat oil in a pan and cook dal over medium heat with salt for 5 minutes, till it's just tender. Add this to the aloo mixture. It makes the tikki healthier and the dish also looks very good. You can also add boiled sweet peas instead.

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