Aloo Tikiya/Tikki is probably the most popular dish in the Indian Chaat and it is so versatile. It can be eaten just with Mint chutney , or with Chole and dahi, or as a patty in a burger or it can be used in pita pockets, or it can be used in wraps. So many options. Love this little potato magic.
|Choppedfresh coriander leaves
|Red chilli powder (lal mirch)
|Roasted and ground jeera (cumin seeds)
- Grate boiled potatoes coarsely.
- Combine potatoes, grated ginger, chopped green chillies, salt, ground jeera and red chili gently.
- Make six small tikiya from the potato mixture.
- Heat a large nonstick pan. Add a little oil and fry the tikiya. Press them slightly and flip so that they are cooked evenly on both sides. Add more oil as required.
- Turn off the heat when aloo tikiya are golden brown on both sides. You can make them really crisp if you use a lot of oil. I prefer less oil.
- Serve Aloo Tikiya hot with Mint chutney or ketchup.
- You can also top it with chole, whisked dahi, imli ki chutney, anaar and save and have it as a complete meal.
- You can coat the aloo tikiya with corn flour if you want your tikiya to be more crispy.
- One must use starchy potatoes for Tikiya.
- You can also fill these with boiled chana dal with ginger and chillies.
- It’s better to refrigerate the boiled potatoes before making the tikiya mixture for crisp tikiyas.
- I always freeze some ready aloo tikiya for later. Whenever I need them, I just thaw them and heat them in microwave and then in a nonstick pan.
- You can use these tikiya in burgers also but then you should not make them very crisp.