Aloo tikki are Indian style potato patties served as a snack, chaat or eaten as a patty in a burger. These aloo tikki are best served with coriander chutney or mint chutney. Skip the stuffing to make plain aloo tikki.
For best results follow my detailed step-by-step photo instructions and tips.
Boil potatoes just until cooked. Do not overcook them. They should be firm and not mushy or soggy. (check the tips above in intro for details).
Cooker: Add them to a cooker and pour water to partially cover them. Cook for 3 to 5 whistles depending on the size of your cooker. Instant pot: Pressure cook them for 7 to 8 minutes and let the pressure release naturally.
Make the Stuffing (optional)
Heat oil in a small pan and fry the cashews until golden. Fry ginger and green chilis for 40 to 50 seconds. Lower the heat and stir in red chilli powder, garam masala, salt and chaat masala.
Add the peas and cook covered on a low heat till tender. If the pan is dry pour 3 to 4 tablespoons water. When they are soft cooked, mash them gently and turn off the heat.
Crush kasuri methi in your palms and add it along with coriander leaves and crumbled paneer. Mix well taste test and adjust salt as required. Keep this aside to cool.
How to Make Aloo Tikki
Cool the boiled potatoes completely and remove the skin. Grate or mash them in a mixing bowl. Make sure there are no chunks of potatoes.
Add cashews, ginger paste, garam masala, chaat masala, salt and red chili powder.
Heat 1 tbsp ghee till very hot in a kadai. Pour that over the red chili powder to remove the raw flavor. Add coriander leaves and green chilies.
Make sure the potatoes are cooled first before adding the flour and bread crumbs. Begin to mix and make a firm and non sticky ball. If required you can add more bread crumbs or flour to absorb moisture.
The mixture must be firm and non-sticky. If it is sticky, it means it is too moist. So add more bread crumbs or flour.
Divide the mixture to 6 equal portions to make stuffed tikki or to 8 equal portions to make plain tikki. Roll them to smooth balls keep covered.
Plain Aloo Tikki: Flatten the ball to a thin tikki. Place them in a tray and set aside.
Stuffed Tikki: To make suffed tikki, shape the dough to a cup (check pictures in the post). Place 2 tablespoons of the paneer peas mixture inside the cup and begin to press down inside and bring the sides up and seal the aloo tikki. Make all the tikkis and place them in a tray.
Heat 4 to 6 tbsps oil in a medium sized pan. To test if the oil is hot, drop a small portion of dough to the oil. It has to sizzle and come up to the surface without turning brown.
Gently transfer the aloo tikkis one after the other to the oil. Do not disturb them until the base of the tikki firms up, for at least 2 to 3 mins.
Turn them to the other side gently and fry until golden & crisp on both the sides.
Remove them to cooling rack. For extra crisp tikkis, you can refry them in the oil again.
OR for grilling in oven Alternately brush the patties with oil & place on a greased wire rack over a tray. Grill in a preheated oven for 18 to 20 mins at 390 F (200 C) or until crisp. Flip them to the other side after 10 to 12 mins. Adjust the timing based on your oven.
For Air frying: Brush the tikkis & place them in the air fryer wired rack. Air fry at 360 F (180 C) for 8 to 10 mins on each side. Keep check and adjust the timing as needed. If your air fryer needs preheating, preheat it first before air frying.
Serve aloo tikki hot with coriander chutney, mint chutney or serve them inside your burger. (to make check the tips in intro)