Aloo Tikki is a famous street food in North India. It is served in different ways and made in different ways too. I have shared basic aloo tikki recipe. It is served hot and warm along with a side of saunth, tamarind and coriander-mint sauce/chutney, and sometimes yogurt or chick peas. One of its variation Ragada-Pattice is very famous in Mumbai.
This tikki can be used to prepare burgers and sandwiches also. If you are a chaat lover, you are gonna fall in love with this dish.
Although I have deep fried the tikkis, you can also shallow fry these on a tawa.Yum
Recipe Type : Street Food, Appetizer, Snack
Cuisine : North Indian
Serves : 5-6
Time : 30 minutes + 30 minutes (To keep in fridge)
- 10 Bread slices (Approx)
- 5-6 Big Potatoes
- 2 tbs Cornflour
- 1/2 tsp Black Pepper
- 1/2 tsp Roasted Cumin Powder
- 1 tsp Salt
- Oil for deep frying
Method (Step By Step Aloo Tikki Recipe with Pictures) :-
- First of wash potatoes and put them in pressure cooker to boil with skin and without cutting. (We don’t want potatoes to be too watery) Take one whistle on high and one on low. Switch of the flame and let it cool.
2. Meanwhile take bread slices and crush them in mixer grinder. We need approx a cup of this crushed bread.
3. When potatoes are cooled down, peel the skin.
4. Now in a big bowl take potatoes, crushed bread, cornflour, roasted cumin, black pepper and salt.
5. Mash potatoes and mix all well with your hands. Form a dough. (Don’t mash the potatoes too much, some pieces should remain)
6. Now make small balls (size of a walnut) out of the dough and shape them into tikkis. (You can use oil in your hands so that mixture don’t stick). Put these tikkis in refrigerator for 30 minutes.
7. In a wok, heat oil for deep frying and add tikkis when its hot. Fry the tikkis till crisp and golden in color. You can reduce the flame after a minute so that they get well cooked. Do not add too many tikkis together otherwise they wont get proper space and may stick to each other. Turn the tikkis only when they are done from one side.
8. Take out the tikkis and serve hot with green chutney, tamarind chutney and cholas or ragada.
- It can be served with chutneys alone or with curd or with cholas/ragda.
- Tikki can be stuffed also with dal mixture or paneer or dry nuts to make it more fancy.
- You can make it spicy to make starters in small size.