Get ready to transform your kitchen into a sizzling Indian street food paradise with these irresistible Aloo Tikkis! Imagine biting into a golden-brown, crispy potato cake that's bursting with aromatic spices and served with a vibrant green chutney that will make your taste buds dance. These aren't just potato patties - they're a culinary adventure that brings the bustling streets of India right to your dining table in just 35 magical minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 medium potatoes, boiled and mashed
- 1/2 cup green peas, cooked
- 1 tsp cumin seeds
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 1/4 cup breadcrumbs
- Salt to taste
- Oil for frying
- 1 cup fresh cilantro
- 1/2 cup mint leaves
- 2 green chilies
- 1 tbsp lemon juice
- Salt to taste for chutney
Instructions
- Boil potatoes until completely soft. Drain, cool, and mash thoroughly in a large mixing bowl, ensuring no lumps remain.
- Add cooked green peas to the mashed potatoes. Mix well and incorporate cumin seeds, garam masala, red chili powder, and salt. Combine ingredients completely.
- Sprinkle breadcrumbs into the potato mixture and knead gently to create a firm, cohesive texture that can be easily shaped.
- Divide the mixture into equal portions and shape into round, flat patties approximately 2-3 inches in diameter and 1/2 inch thick.
- Heat oil in a heavy-bottomed skillet or griddle over medium heat. Ensure oil is hot but not smoking.
- Carefully place potato patties into the hot oil. Fry each side for 3-4 minutes until golden brown and crispy, turning only once to maintain shape.
- For green chutney, blend fresh cilantro, mint leaves, green chilies, lemon juice, and salt in a food processor until smooth and vibrant green.
- Remove tikki from oil, drain excess oil on paper towels to maintain crispness.
- Serve hot aloo tikki immediately with green chutney, garnished with additional chopped cilantro if desired.
Tips
- Potato Perfection: Use starchy potatoes like Russet and make sure they're completely mashed without any lumps for the smoothest texture.
- Binding Secrets: The breadcrumbs are crucial for holding the tikki together. Don't skip them! If the mixture seems too wet, add a bit more breadcrumbs.
- Temperature Matters: Keep your oil at a consistent medium heat. Too hot, and the exterior burns; too cool, and the tikki absorbs excess oil.
- Frying Technique: Avoid overcrowding the pan. Fry tikkis in batches to ensure they get crispy and golden on all sides.
- Chutney Tip: For an extra fresh green chutney, use room temperature herbs and add a small piece of ginger for an additional flavor kick.
- Make-Ahead Magic: You can prepare the potato mixture and shape the tikkis in advance, then refrigerate until ready to fry.
- Serving Suggestion: Serve immediately for maximum crispiness, paired with the zesty green chutney for an authentic street food experience!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
