Aloo tikki

I had tasted aloo tikkis for the first time, and the best aloo tikkis so far, when visiting my dad while he was working in Varanasi, probably when I was about 10-12 years old. It was streetfare, where a guy sold pani puri and aloo tikkis, hot from the griddle for 25 paise a piece. The guy selling it never kept count of how many he was giving out, neither did the crowd of people, young and old surrounding his 4 wheel cart. In the end, some kind of fuzzy calculation led to payment and all left happy. My brother and I were regulars and awaited his arrival on our street.

Reminiscing of this, I decided to make aloo tikkis for a quick evening snack. I had 2-3 boiled potatoes I had saved, for making aloo parathas, but they found their purpose in this dish instead. Deciding that I was gonna make tikkis, to the point where I actually made them, was about 20 minutes. I think tikkis are better than cutlets, coss there is no dipping/breading, and no deep frying involved. Although I simply looove cutlets, I think this is a quick, easy, hassle free, healthy and delicious alternative.


Ingredients:
2-3 potatoes, boiled
1/2 tsp garam masala
1/4 tsp chilli powder
1/2 tsp ginger garlic masala
3 tbsp frozen green peas
3 slices bread, trimmed off crusts
salt to taste

2 tbsp sooji/rava (optional)
2 tbsp oil

Method:
Mash the potatoes, mix in the garam masala, chilli powder, ginger garlic paste and the green peas and salt. Take a bowl of water and dip the bread in it. Squeeze the slices of bread between the palms of your hands, and knead it in with the potatoes. Portion this into golf ball sized pieces, flatten to form a patty. Coat this in sooji/rava, if you would like to have a crisp exterior. Heat the oil in a pan until sizzling. Place the patty in the hot oil and fry untl golden brown. Flip and cook the other side too. Drain on paper towels, serve with a side of mint chutney or ketchup. I served it with Maggi Hot n Sweet sauce. 🙂

Verdict: Crisp, crunchy exterior with creamy potato inside, flecked with green peas. I made half of the tikkis with a coating and half without. The sooji coating, helps keep the tikkis crisp, even after they are cooled. I liked both equally. Dipped in ketchup, it tasted divine for an evening snack.

Sending this to ‘CBB #3- Evening tiffin’ @ Tickling Palates.

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