Crispy Aloo Tikki Street Style
Equipment
- Large pot to boil potatoes
- Mixing bowl for combining the potato mixture
- Non-stick skillet or cast-iron pan to fry the tikkis evenly
- Spatula or flat turner for flipping
- Plate lined with paper towels to drain excess oil
- Serving platter to present the tikkis
Ingredients
- 6 medium potatoes aalu, peeled and boiled until fork-tender
- 1 small onion finely chopped
- 2 green chilies finely chopped (adjust to taste)
- ½ cup fresh cilantro chopped
- 1 tsp ginger grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp red chili powder optional for extra heat
- Salt to taste
- 2 tbsp cornflour or chickpea flour as a binding agent
- Oil for pan-frying
- Chutneys: mint-coriander chutney tamarind-date chutney
Optional toppings: finely chopped onions, sev, chaat masala, pomegranate seeds
Instructions
Prepare the Potatoes
- Boil and mash the potatoes: peel and rinse, then boil until easily pierced with a fork (about 15–18 minutes). Drain well. While still hot, mash thoroughly in a mixing bowl to avoid lumps.
Season the Mash
- To your mashed potatoes, add chopped onion, green chilies, cilantro, ginger, cumin seeds, coriander powder, garam masala, red chili powder (if using), salt, and cornflour. Mix until just combined—over-mixing can make them dense. The cornflour helps with binding and achieving that crisp crust reminiscent of a crisp aloo bonda recipe video you've seen.
Shape the Tikkis
- Divide the mixture into two or three dozen small portions. Wet your palms slightly and flatten each into a round disc about 2–3 inches wide and ¼-inch thick. Keep them consistent so they cook evenly.
Frying Time
- Heat 2–3 tbsp of oil over medium heat in your skillet. Once glistening, place tikkis gently in a single layer, leaving space between them. Fry for 3–4 minutes on each side, until they turn golden brown and crisp. Lower heat prevents burning and ensures thorough cooking. Use a spatula to flip carefully.
Drain and Season
- Transfer tikkis to the paper-towel-lined plate. Immediately sprinkle with chaat masala for that authentic street-style punch.
Serving
- Arrange on a platter and serve with small bowls of mint-coriander chutney and sweet-tangy tamarind chutney. Sprinkle with chopped onions, sev, and pomegranate seeds for extra texture and color. Enjoy them warm.