Aloo Tikki is one of the popular snacks, not only in India but also in neighbouring countries like Pakistan, Bangladesh etc. It is a delicious snacks made of boiled mashed potatoes and spices.
The word “Aloo” means potato and “Tikki” means a small cutlet or corquette. It can be served with different kinds of chutneys – mint chutney, green chutney etc. It can also be had as it is as a tea snacks and can be used as patties in burgers.
There are different ways of making aloo tikki, one is stuffing channa dal and the other is simply patty which is quick and easy to make. Tikkis can be deep fried, pan fried or shallow fried.
Here is an innovative recipe of Aloo Tikki –Aloo Poha Tikki. I have used poha (flatten rice) and made the recipe more interesting and delicious. The potatoes are boiled and mashed, then mixed with spices and made into tikkis. The tikkis are then coated in poha(flatten rice) and deep fried in oil.
Thank you for stopping by my blog. I hope you liked the recipe. Please do share your valuable feedback, I would always love to hear from all of you.
Happy cooking 😀
Prestige Non-Stick Kadai, 20 cm
- Preparation time : 15 mins
- Cooking time : 15 mins
- Serves – 3-4
- Potatoes – 2 large
- Onion – 1 small finely chopped
- Green chilly – 1 finely chopped
- Turmeric powder – ¼ tsp
- Chilly powder – ½ tsp
- Garam masala powder – ½ tsp
- Coriander powder – ¼ tsp
- Cumin powder – ¼ tsp
- Amchur powder – A pinch
- Few coriander leaves chopped
- Salt to taste
- Cornflour or All Purpose Flour – 2 tsp
- Poha (flatten rice) – ½-1 cup
- Water as required
- Oil for deep frying
- Peel the potatoes, cut them into cubes and pressure cook them in less water for 2 whistles. Drain and mash them and keep aside.
- Heat a tsp of oil in a pan.
- Add the onion and green chillies and saute till onion turns soft.
- Add the masala powders and mix well.
- Add the mashed potatoes and chopped coriander leaves and mix and incorporate them well. Take off the heat and let it cool down.
- In a mixing bowl add the flour and required water and make a lumps free thin batter.
- Spread the poha (flatten rice) in a plate.
- Heat the oil for deep frying.
- Take a portion of potato mixture and make a ball.
- Slight flatten the ball into a round disc and deep them into the flour batter and coat them in the poha.
- When the oil is hot, reduce the heat and drop the tikkis in the oil and fry in medium heat till golden and crisp.
- Remove them in an absorbent paper and serve with any chutney or dipping of your choice.