Aloo Tikki
Aloo Tikki
Ingredients
For the Aloo Tikki
- 4 potatoes, medium, boiled and peeled
- 1/2 teaspoon salt, or to taste
- 2 tablespoons cornstarch
- 1/2 teaspoon chili powder
- 1/2 cup vegetable oil, for shallow frying
For the Coriander Chutney
- 1 cup fresh coriander, packed
- 1/2 cup fresh mint, packed
- 1 lime, juiced
- 2 tablespoons water, or as needed
- 1/4 teaspoon salt, or to taste
For Topping and Garnish
- 1 cup plain yogurt
- 1/2 cup tamarind chutney
- 1/2 cup sev
Instructions
- 1
In a large bowl, mash the boiled and peeled potatoes until smooth. Ensure there are no large lumps.
⏱️ 5 min
- 2
Add salt, cornstarch, and chili powder to the mashed potatoes. Mix thoroughly by hand until all ingredients are well combined and form a cohesive dough-like mixture.
⏱️ 5 min
- 3
Divide the potato mixture into 8-10 equal portions. Roll each portion into a small, round ball. Set aside.
⏱️ 5 min
- 4
Heat vegetable oil in a large frying pan or skillet over medium heat for shallow frying. The oil should be about 1/2 inch deep.
⏱️ 3 min
- 5
Carefully place the potato balls into the hot oil, ensuring not to overcrowd the pan. You may need to fry them in batches.
⏱️ 2 min
- 6
While the potato balls are frying, use a slotted spatula or the back of a spoon to gently press them down flat into tikki (pattie) shapes, about 1/2 inch thick.
⏱️ 2 min
- 7
Continue to fry the tikkis for 3-5 minutes per side, or until they are golden brown and crispy. Flip them carefully to ensure even cooking.
⏱️ 8 min
- 8
Once cooked, remove the Aloo Tikki from the pan and place them on a plate lined with paper towels to drain excess oil.
⏱️ 1 min
- 9
To prepare the coriander chutney, combine fresh coriander, fresh mint, lime juice, water, and salt in a blender. Blend until a smooth, vibrant green chutney is formed. Add more water if needed to reach desired consistency. Pour the chutney into a small bowl.
⏱️ 5 min
- 10
To assemble, stack the fried Aloo Tikki on a serving dish. Drizzle generously with plain yogurt, followed by the green coriander chutney, and then the brown tamarind chutney. Finally, sprinkle with sev as a garnish. Serve immediately and enjoy!
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Aloo Tikki
For the Aloo Tikki
- 4 potatoes, medium, boiled and peeled
- 1/2 teaspoon salt, or to taste
- 2 tablespoons cornstarch
- 1/2 teaspoon chili powder
- 1/2 cup vegetable oil, for shallow frying
For the Coriander Chutney
- 1 cup fresh coriander, packed
- 1/2 cup fresh mint, packed
- 1 lime, juiced
- 2 tablespoons water, or as needed
- 1/4 teaspoon salt, or to taste
For Topping and Garnish
- 1 cup plain yogurt
- 1/2 cup tamarind chutney
- 1/2 cup sev
Instructions
- 1
In a large bowl, mash the boiled and peeled potatoes until smooth. Ensure there are no large lumps.
⏱️ 5 min - 2
Add salt, cornstarch, and chili powder to the mashed potatoes. Mix thoroughly by hand until all ingredients are well combined and form a cohesive dough-like mixture.
⏱️ 5 min - 3
Divide the potato mixture into 8-10 equal portions. Roll each portion into a small, round ball. Set aside.
⏱️ 5 min - 4
Heat vegetable oil in a large frying pan or skillet over medium heat for shallow frying. The oil should be about 1/2 inch deep.
⏱️ 3 min - 5
Carefully place the potato balls into the hot oil, ensuring not to overcrowd the pan. You may need to fry them in batches.
⏱️ 2 min - 6
While the potato balls are frying, use a slotted spatula or the back of a spoon to gently press them down flat into tikki (pattie) shapes, about 1/2 inch thick.
⏱️ 2 min - 7
Continue to fry the tikkis for 3-5 minutes per side, or until they are golden brown and crispy. Flip them carefully to ensure even cooking.
⏱️ 8 min - 8
Once cooked, remove the Aloo Tikki from the pan and place them on a plate lined with paper towels to drain excess oil.
⏱️ 1 min - 9
To prepare the coriander chutney, combine fresh coriander, fresh mint, lime juice, water, and salt in a blender. Blend until a smooth, vibrant green chutney is formed. Add more water if needed to reach desired consistency. Pour the chutney into a small bowl.
⏱️ 5 min - 10
To assemble, stack the fried Aloo Tikki on a serving dish. Drizzle generously with plain yogurt, followed by the green coriander chutney, and then the brown tamarind chutney. Finally, sprinkle with sev as a garnish. Serve immediately and enjoy!
⏱️ 4 min