Aloo tikkis ( Potato patties) are a popular North Indian street food. Served up on its own or in Ragada Patties, they make for a lip smacking snack. Typically they are shallow fried and seasoned with herbs and spices. My version of the Aloo tikki is simple, has very few ingredients and prefer to deep fry it when serving it as an appetizer on its own.
You will need:
For the Tikkis:
2 large potatoes (Russet), boiled, peeled and grated
1 tsp Red chilli powder (adj. to taste)
1/2 tsp Salt
2 tbsp Chopped Cilantro
2 tbsp Tomato Ketchup
2-3 tbsp Cornstarch
Oil for deep frying
Combine all of the tikki ingredients in a medium bowl. Taste and adjust seasonings if needed. Shape into 2 inch wide patties and set aside.
In a shallow bowl, mix cornstarch with little water to form smooth slurry. Dip each prepared aloo tikki in the cornstarch mixture and set aside for 10 minutes. Meanwhile, heat oil in a deep pan.
When the oil is hot, fry the tikkis on both sides until golden brown. Drain on paper towels. Serve hot with Mint chutney, hot sauce or plain ol’ ketchup.