Aaloo Tikki (Preparation Time: 40 minutes, Serves:5-6)

Apologies for the missing the weekly post, last Thursday….Jet lag coupled with the excitement of re-uniting with the family, I suppose makes up for good enough excuses. However now that I feel much more settled, I am back with more recipes.

Eating while shopping is so much fun that it’s nearly impossible to skip street food in India. Hot, spicy and flavorful… the taste of the street food is unparalleled…no five star restaurant meal can match up the experience of a 30 buck roadside chaat. However, if you’re amongst those who’s don’t eat street food because of the hygiene factor, you can always replicate the magic at home.
Ingredients (for filling)

  • 1 cup shelled green peas
  • 1 boiled potato
  • 8-10 coarsely broken cashewnuts
  • 8-10 raisins
  • 1 inch root of ginger, grated
  • ½ tsp red chilli powder
  • ½ tsp garam masala 
  • Salt, to taste
  • Chopped corainder / cilantro 
  • 1 tbsp oil

Ingredients (for tikki)

  • 6 boiled potatoes
  • 2 slices of bread
  • Salt, to taste
  • 3-4 tbsp oil

Steps (for filling)

  • Heat 1tbsp oil in a pan and saute the ginger followed by red chilli power, salt and garam masala; add peas and 1 grated boiled potato, and cook on medium flame till peas are fully cooked and turn soft

  • Add cashew nuts and raisins and cook for another 2 minutes

  • Turn off the heat and add chopped coriander / cilantro

  • Divide the mixture into 10-12 equal portions

Steps (for tikki) 
  • Break the bread slices into small pieces and mix it with the boiled potatoes; add little salt keeping in mind that the filling will also have some salt

  • Divide the mixture into 10-12 medium sized balls

  • Gently flatten each ball and using your fingers lightly dig a small hole in the center of the tikki; fill the hole with one portion of the filling

  • Fold the edges of the tikki covering the filling and gently flatten the ball into a round patty

  • Heat 1-2 tbsp oil in a flat bottomed girdle and shallow fry 3-4 tikkis per batch till it turns golden brown on the edges and the surface; turn over and fry the other side as well

  • These tikkis can be had with dahi, choley or tamarind and coriander chutney

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