Aloo Tikki

Step-by-Step Instructions

1. 1

   Begin by boiling the potatoes in a large pot for about 15-20 minutes until they are fork-tender. You should be able to easily pierce them with a fork. Once cooked, drain and let them cool for a few minutes.

2. 2

   While the potatoes are cooling, cook the green peas in a separate pot with a little water for about 5 minutes until tender. Drain and set aside. This adds a pop of sweetness and color to the tikki.

3. 3

   Peel the cooled potatoes and mash them in a mixing bowl until smooth. Ensure there are no lumps, as this will help in forming a better tikki. You should have about 3 cups of mashed potatoes.

4. 4

   Finely chop the green chilies and coriander leaves. Add them to the mashed potatoes along with cooked green peas, grated ginger, cumin seeds, red chili powder, garam masala, salt, black pepper, and lemon juice. Mix everything thoroughly until well combined.

5. 5

   Taste the mixture and adjust the seasoning as necessary. This is a crucial step, as the flavors should be well-balanced. The mixture should be slightly spicy with a hint of tanginess.

6. 6

   Next, take a small portion of the mixture (about the size of a golf ball) and flatten it into a round patty, approximately 1/2 inch thick. Repeat this process until all the mixture is shaped into tikkis. You should get around 12-15 tikkis.

7. 7

   Once shaped, roll each tikki in bread crumbs to coat them evenly. This will give them a nice crispy texture when fried. Set aside on a plate.

8. 8

   Heat oil in a frying pan over medium heat. To check if the oil is hot enough, drop a small piece of the mixture in; it should sizzle immediately. Carefully place the tikkis in the hot oil, ensuring not to overcrowd the pan.

9. 9

   Fry the tikkis for about 3-4 minutes on each side or until they turn golden brown and crispy. Use a slotted spoon to gently flip them, allowing even cooking without breaking.

10. 10

    Once cooked, remove the tikkis from the oil and place them on a paper towel to absorb excess oil. This will keep them crispy and light.

11. 11

    Serve the aloo tikkis hot with tangy tamarind chutney or mint chutney, and sprinkle some chaat masala on top for an extra kick of flavor.