The aloo tikki or potato croquette is, next to the samosas, one of the most famous and extended snacks of the Indian gastronomy. Such is its popularity, that every region, population and even home, has its own recipe and form of elaboration. It is stuffed with different types of vegetables and dal and fried in abundant oil and is accompanied by various kinds of chutney or yogurt.
Aloo tikki is an appetizer of northern India made of boiled potatoes and varied spices. It is found in almost all the stalls and chaat shops of Delhi and other parts of India served with chutney, tamarind and cilantro and sometimes with dahi or chickpeas. In Bombay a popular version of aloo tikki is served with a spicy curry and several chutneys called ragda pattice, which is sold in numerous chaat stalls throughout the city, and especially in Girgaum Chaupati.
The aloo tikki is basically made with crushed potato and spices such as coriander and then fried in vanaspati oil. In some dhabas they are put in bread, like a sandwich.
Preparation Time: 30 mins
Cooking time: 50 mins
Servings: 4 servings
Calories per serving: 25 calories per 100 gms
1 tsp turmeric powder
4 tbsp of oil
1 tsp garlic
1 tsp ginger
2 green chillies
1 tsp cumin powder
1 tsp cinnamon powder
1 tbsp vinegar
1 tbsp mint leaves
1 bunch coriander leaves
1 cup fine dry breadcrumbs
Salt and pepper to taste
Bring a large pot of water to a boil and add salt and the potatoes. Cook until tender. Let cool slightly, then peel and mash the potatoes until smooth. Season with a dash of pepper and turmeric. Set aside.
Fry the chopped onion in little oil in a saucepan until golden brown. Add the garlic and ginger to the pan and cook for a minute.
Add the mashed potato, green chillies, coriander leaves and the other ingredients to the mixing bowl with the vinegar, turmeric and seasoning. Mix them well.
Shape the mixture into small balls and form each ball into a cup. Flatten to form round cakes. Lightly coat with bread crumbs.
Heat the remaining oil in a shallow skillet. Add the potato cakes and fry until golden brown. Remove them to paper towels to drain and then arrange on a serving platter.