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Crispy golden potato patties, a beloved Indian street food classic. These savory tikkis are spiced with fragrant herbs and spices, making for a perfect snack or appetizer when served with tangy chutneys.
Prepare the Potatoes
Prepare the Binding Agent
Create the Tikki Mixture
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Crispy golden potato patties, a beloved Indian street food classic. These savory tikkis are spiced with fragrant herbs and spices, making for a perfect snack or appetizer when served with tangy chutneys.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 192.5 calories per serving with 3.64g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Patties
Shallow Fry the Tikkis
Drain and Serve
Create a small cavity in the center of each patty and fill it with a mixture of boiled chana dal, green peas, and spices before sealing and frying.
Add 1/2 cup of crumbled paneer (Indian cottage cheese) to the potato mixture for a richer, protein-packed version.
For a lower-oil option, brush the tikkis with a little oil and bake them in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling snack.
Spices like ginger, amchur, and coriander are not just for flavor; they contain antioxidants and compounds that can aid digestion and offer anti-inflammatory benefits.
Potatoes are naturally rich in potassium, an essential mineral that plays a key role in maintaining fluid balance and supporting healthy blood pressure levels.
Tikkis usually break if the potato mixture has too much moisture. Ensure your boiled potatoes are completely cool and dry before mashing. Using starchy potatoes and a good binding agent like poha or rice flour also helps hold them together.
Yes, you can. Poha is used to absorb excess moisture and add crispiness. You can substitute it with 3-4 tablespoons of rice flour, cornstarch, or breadcrumbs to achieve a similar binding and crispy effect.
For street-style crispy tikkis, you can double-fry them. First, fry them until they are light golden. Remove and let them cool slightly. Just before serving, press them gently to flatten a bit more and fry again in hot oil until deep golden brown and very crisp.
Aloo Tikki can be moderately healthy. Potatoes provide carbohydrates and potassium. However, since it's shallow-fried, it contains added fats and calories. For a healthier version, you can bake or air-fry the tikkis instead of frying them.
One serving, which consists of two tikkis, contains approximately 180-200 calories, depending on the amount of oil absorbed during frying.
Absolutely. You can prepare the potato mixture, shape the tikkis, and store them in an airtight container in the refrigerator for up to 2 days. Fry them just before you plan to serve for the best taste and texture.