A crispy, crusty, and delicious Aloo Tikki recipe. In Hindi, aloo refers to potatoes, while tikki refers to patties. So these are spicy, herby, and tasty potato patties in the Indian way.
This recipe has been revised to include a superior variation of stuffed Aloo Tikki prepared with green peas. Yes, stuffing aloo tikki with a spicy mixture of green peas, chana dal (split chickpeas), or paneer improves the flavor.
For Cooking Potatoes And Green Peas:
500 grams potatoes or 4 to 5 large potatoes
½ cup green peas 100 grams - fresh or frozen
2.5 cups water
Other Ingredients For Stuffing:
¼ teaspoon red chilli powder or cayenne pepper
½ teaspoon coriander powder (ground coriander)
½ teaspoon fennel powder (ground fennel seeds) - optional
¼ to ½ teaspoon lemon juice
2 teaspoon finely chopped ginger or or 1.5 to 2 inches, ginger or ¼ teaspoon ground ginger powder - can reduce the quantity of chopped ginger
1 to 2 green chillies, finely chopped
2 tablespoons finely chopped coriander leaves (cilantro)
2 pinches salt or as required
Ingredients For Potato Mixture:
½ teaspoon red chilli powder or cayenne pepper
½ teaspoon garam masala powder or curry powder
1 teaspoon coriander powder (ground coriander)
½ to 1 teaspoon lemon juice
½ teaspoon cumin powder (ground cumin) - optional
½ teaspoon salt or as required
¼ cup bread crumbs or add as required
¼ cup arrow root flour or add as required
2 tablespoons chopped coriander leaves (cilantro)
4 to 5 tablespoons oil for frying the tikki or as required
First, the potatoes and green peas must be cooked together.
4 to 5 large potatoes and 2.5 cups water in a 3 or 4 litre pressure cooker Place a small trivet on top of a bowl with 12 cup green peas. On a medium to medium-high temperature, pressure cook for 5 to 6 whistles.
Instant Pot Cooking
In a 6 quart IP, place 4 to 5 large potatoes in the steel insert. 2.5 glasses of water Place a trivet on the table. Place a bowl holding 12 cup green peas on top of the trivet. In the Instant Pot, pressure cook for 20 to 25 minutes on high.
Making Stuffing with Green Peas:
Using a small sieve or colander, drain the water from the steamed green peas. In a large mixing bowl, mash the peas.
To make a gritty texture, mash the potatoes. Add red chili powder or cayenne pepper to the peas, along with coriander powder, fennel powder, dried mango powder, finely sliced ginger, green chilies, coriander leaves, black salt, and ordinary salt to taste.
Mix thoroughly. Taste and adjust the seasoning with extra salt or spice powders if necessary.
Making Potato Mixture:
Meanwhile drain the water from the potatoes as well and let them become warm.
When the potatoes are warm, then peel them and grate. I find it easier to grate the potatoes and then mash them. However, you can also chop them and mash with a potato masher. Let the grated or mashed potatoes cool completely.
After the mashed potatoes have cooled completely, add the following ingredients: red chilli powder or cayenne pepper, garam masala powder or curry powder, coriander powder, dry mango powder, black salt and regular salt as per taste.
Next add bread crumbs and arrowroot flour. Instead of arrowroot flour, you can also add rice flour, corn flour (corn starch) or tapioca starch or roasted besan (roasted chickpea flour or roasted gram flour).
Mix everything very well.
Frying Aloo Tikki:
2 tablespoons oil, heated till medium hot in a skillet, tawa, or frying pan Place the tikkis gently in the pan and begin to fry them.
Flip each tikki with a spatula once the base is crispy and brown.
Fry the second side until brown and crispy. You can gently flip the aloo tikki once or twice more until they are brown and crunchy on all sides.
Remove the chicken and place it in a colander on top of a bowl. You can even use paper towels to soak up the excess liquid. This is how you should fry all of the tikkis. When cooking the second batch, add 2 teaspoons additional oil.
Serve simple Aloo Tikki with coriander and tamarind chutney. These potato patties go well with a sweet yogurt raita.