Aloo Tikki Recipe | How to Make Aloo Tikki | Best Snacks Recipe – Vini’s

What is aloo tikki?

One of the most popular street food in India is aloo tikki. Aloo tikki recipe calls for boiled potatoes, spices, a delectable stuffing, and this particular aloo tikki recipe uses a secret ingredient i.e. poha or flattened rice. These aloo patties shall remain crisp even after coming to room temperature. Aloo tikki can be served with any chutney of your choice or with ragda or chhole or yogurt. Aloo tikki can also be used to make some awesome burgers.

Aloo Tikki Ingredients:

Boiled Potatoes: Potatoes have to be handled properly. These are the main ingredient for this aloo tikki recipe. Boiled potatoes have been shredded and used.

Poha/Flattened Rice: This is the secret ingredient of the aloo tikki recipe. Poha is activated by adding little water to it and thereafter used for the recipe.

Rice Flour: This ingredient contributes a lot to the crispiness of the aloo tikki.

Stuffing: A lip-smacking stuffing is prepared using chana dal, peas, and a few more basic ingredients. However, as times I totally skip the stuffing and make plain tikki with chole.

No salt added: This is another secret for crispy aloo tikki recipe. No salt has been used. Therefore it is important to sprinkle black salt on the tikki while serving.

Tips for crispy aloo tikki

Following points should be kept in mind to make crispy aloo tikki:

  1. Follow the recipe is the most important tip.
  2. Always use cold potatoes to make aloo tikki.
  3. Shred the potatoes instead of mashing them.
  4. Use flattened rice and rice flour for the perfect texture.
  5. Shallow fry the tikki.
  6. Do not add any salt in the potatoes.

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How to serve aloo tikki?

Serve these hot with chutney of your choice.

How to make Aloo Tikki

1. Soak ½ cup chana dal for 2 hours

2. Boil ½ kg potatoes and let them cool completely. Once they cool, peel them

3. Shred the potatoes

4. Add 4 tbsp rice flour to the shredded potatoes and use very light hand to mix them

5. Activate the rice flake by adding ¼ cup water to 1.25 cup rice flake

6. Add the activated rice flakes to shredded potatoes

7. Leave the potatoes to rest for an hour. Do not add salt to the potatoes

8. Meanwhile prepare the filling. For that add salt to taste and turmeric and boil the soaked chana dal in a sauce pan till its soft and not mushy. This will take 15 minutes

9. Heat 1 tbsp oil in a pan and add a pinch of asafoetida and ½ tsp cumin seeds. Let it splutter

10. Add 2 chopped green chillies

11. Add 1 tsp chopped ginger

12. Add boiled chana dal

13. Add ¼ cup peas

14. Add the dry spices i.e. 1 tsp Red Chilli Powder, ½ tsp Coriander / Dhaniya Powder, 1.5 tsp Mango / Amchur powder, ½ tsp Garam Masala, ½ tsp Salt, ¼ tsp Rock Salt / Kala Namak

15. Add little water and cook till the mixture is soft. This will take 5-7 minutes on medium flame

16. Once its done, take out the mixture and mash it

17. Add handful of chopped coriander leaves. Mix. And keep the stuffing aside

18. Potatoes have been resting for an hour now. They are completely dry. Mash the potatoes. Do not add salt to the potatoes

19. Now make the tikkis. Grease your palms nicely. Take a portion of potato and fill the stuffing in it

20. Carefully seal the potato covering to make into a ball. The potato covering will be dry so do it carefully. Grease your hands

21. Flatten the balls and shape the tikkis

22. In a flat bottom pan, heat sufficient oil. The level of the oil should be equal to ¾ of the tikki. Fry the tikkis on medium flame. Fry the tikkis till they are brown

23. Do not flip them more than twice

24. Since no salt has been added to the potatoes sprinkle some chat masala on the tikki and serve them with meethi chutney and green chutneys

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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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