How to make aloo tikki – Potato patties

Ingredients for aloo tikki – potato patties to make 8 – 10 tikis

• Boiled and cooled medium sized potatoes – 4 – 5 medium sized
• Green chili, finely chopped or paste – 1/2 tsp or according to taste.
• Ginger, finely chopped or paste – 1/2 tsp
• salt – 1/2 tsp or according to taste.
• Dhania (Coriander seed) powder – 1/2 tsp
• Jeera (Cumin seed) powder – 1/2 tsp
• Rice flour or bread crumbs, for binding – 1 tbsp

Other optional ingredients

• carrot grated – 1/2 cup
• Chopped onion – 1/2 cup
• Fresh green peas, cooked and mashed – 1 tbsp
• Amchoor (dried green mango powder) – 1/4 tsp
• Sugar – 1/4 tsp or according to taste
• Garlic finely chopped or paste – 2-3 cloves
• Red chili powder – 1/4 tsp or according to taste
• Chaat masala powder – 1/2 tsp
• Garam masala powder – 1/4 tsp

Optional as binding

• You may add – Rice flour or bread crumbs or corn flour or besan (chickpea flour) or soaked poha (beaten rice) as binding the mix.
• Add just enough to make the mix less sticky and till it holds the shape. Adding too much binding flour will make the pattie hard.
• Today I am adding optional onions and grated carrots as you can see in the images below. When in season, I like to add shelled fresh green peas too.

Making Aloo tikki Potato Patties

• Heat oil in a pan.
• Add onion, fry till onions become transparent.
• Add grated carrots if adding. Cook for 2-3 minutes.
• Add green chili, ginger, garlic, salt, coriander leaves.
• Mix well.
• Mash the boiled and cooled potatoes. You may grate them or mash them, as you wish.
• You do not need to mash too finely.
• Add the mashed potatoes and the dry spices, red chili powder, coriander powder to the cooked carrot/onion mix.
• I am adding rice flour as binding.
• You may add rice flour or corn flour or bread crumbs or soaked poha (beaten rice) as binding.
• Mix everything well before shaping aloo tikki.
• If you wish, taste the mix and adjust salt, spice powders to your liking.
• Add more if necessary and mix well again.
• Divide the mixture in balls
• Shape the balls into flat patties as shown in the image.
• Press each patty lightly.
• Cooking aloo tikki – Potato patties – Potato patty
• We will be shallow frying the aloo tikis. For this,
• Heat a tava / girdle / skillet / fry pan.
• Add a little oil and place the flattened patties on it. You may place any number of patties depending on the size of your tava.
• Add a little oil around the patties and shallow fry them till the bottom is brown.
• Turn the patties and let the other side brown too as shown in the image below.
• Remove the patties from the pan and place on a plate.
• Shallow fry all the patties in the similar way.
• Aloo tikkies or potato patties are ready to serve.

Tips

• You can make aloo tikis and keep them in the fridge for 3-4 days and heat them before serving.
• You may also put the tikkis in a zip lock bag or an air tight container and freeze them for later use. Just heat and serve.
• I some times add some grated carrots to tikkies instead of fresh green peas.

Serving suggestions for aloo tikki – Potato patty

• Serve hot or at room temperature with mint chutney or coconut chutney or tomato chutney or tomato ketchup.
• Serve with green coriander chutney or sweet tamarind chutney.
• Serve with onion slices and a wedge of lime.
• Serve as a snack or as appetizer or finger food at a party.
• Take for picnic.
• Put it into a lunch box for office or school.
• Stuff aloo tikkies in a burger bun and serve along with salad and tomato ketchup.
• Leftover alu tikki may be used to make Ragda pattice, a chaat item/snack.