Aloo tikki recipe | How to make crispy aloo tikki | Potato patties

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Boil the potatoes until just cooked and still firm, not mushy. In a cooker, add water to partly cover them and cook 3 to 5 whistles depending on cooker size. In an Instant Pot, pressure cook 7 to 8 minutes and let the pressure release naturally.
2. Optional stuffing: fry the cashews in oil in a small pan until golden. Fry the ginger and green chilies for 40 to 50 seconds. Lower the heat and stir in the red chili powder, garam masala, salt and chaat masala.
3. Add the peas and cook covered on low heat until tender, adding 3 to 4 tablespoons water if the pan turns dry. Mash them gently once soft, then turn off the heat.
4. Crush the kasuri methi in your palms and mix it with the coriander leaves and crumbled paneer into the pea mixture. Taste, adjust salt, and set aside to cool.
5. Cool the boiled potatoes completely, peel them, then grate or mash them until there are no lumps. Add the cashews, ginger, garam masala, chaat masala, salt and red chili powder.
6. Heat 1 tablespoon ghee in a kadai until very hot and pour it over the red chili powder. Add the coriander leaves and green chilies.
7. Once the potatoes are cool, mix in the corn flour and bread crumbs, adding more of either if needed, until you have a firm, non-sticky dough.
8. Divide the dough into 6 equal portions for stuffed tikkis or 8 for plain. Roll each into a smooth ball and keep covered.
9. For plain tikkis, flatten each ball into a thin patty. For stuffed tikkis, shape the dough into a cup, put 2 tablespoons of the paneer-pea filling inside, then press and seal the edges. Place all tikkis on a tray.
10. Heat 4 to 6 tablespoons oil in a medium pan. Test it with a small piece of dough: it should sizzle and rise without browning. Slide in the tikkis gently and leave them undisturbed for at least 2 to 3 minutes until the base sets. Flip and fry until golden and crisp on both sides. Drain on a cooling rack; refry for extra crispness if you like.
11. Oven option: brush the patties with oil, place on a greased wire rack over a tray, and bake at 200°C (390°F) for 18 to 20 minutes until crisp, flipping after 10 to 12 minutes. Adjust timing to your oven.
12. Air fryer option: brush the tikkis and place them on the air fryer rack. Preheat if needed, then air fry at 180°C (360°F) for 8 to 10 minutes per side, checking and adjusting as needed.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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