Aloo tikki or potato patties are popular snack, traditionally when any snack is served with yogurt and chutney it is known as chaat. This is very popular with road side vendors, the aroma of the hot tikkis are enough to make you hungry.
Makes 8 tikki.
- 3 medium size potatoes boiled and shredded, this will make 2 cups of shredded potato
- 2 tablespoon bread crumbs
- 1 teaspoon salt
- Oil for cooking
- 1/3 cup green peas boiled and drained
- 1 teaspoon chopped ginger
- 1 tablespoon green chili minced
- 1 tablespoon minced cilantro (hara dhania)
- ¼ teaspoon salt
- 1 teaspoon oil
- About 1 cup yogurt whipped
- ¼ cup cilantro chutney
- ¼ cup tamarind chutney
- Boil and drain the water from the peas and lightly mash.
- Heat the oil in a small pan over medium heat; add all the filling ingredients, stir fry for about two minutes. Keep the filling little moist. Set aside.
- Add the salt and bread crumb into the potatoes and knead to make the dough.
- Divide the potatoes into 8 equal parts.
- Takes one part of the potato dough, make a ball and flatten over the oiled palm. Put about 1 teaspoon of filling in the center and wrap around with potato. Lightly flatten the filled balls to patties. Make all the patties.
- Heat non stick heavy skillet on medium high heat, generously greased the skillet. Place the tikkies on the skillet, making sure they are not touching each other and has some space all around. Oil the tikkies from the top.
- Cook them for about 1 minute and turn them over, tikkies should be light golden brown. Oil the tikkies from the top and lightly press with spatula.
- Turn the tikkies 3-4 times as needed to make sure tikkies are nice and crispy. Brush the oil lightly every time when you turn the tikkies over and also press with spatula.
- Aloo tikkies taste best when they are served right from over the skillet.
- You can prepare them in advance, up to five steps and brown them just before serving.
- Tikkies are served along with tamarind chutney, cilantro chutney and yogurt. You can also serve them with spicy chole.