Aloo Tikki is Indian potato chips. If you have a recipe on hand, making aloo Tikki is the easiest thing. Why? Since the steps are so simple, the only trick is to get the right flavor and proportions to get a crunchy texture without cracking. Yes, these are simple and naive schnitzels, if they break during frying, you will feel uneasy. But don’t worry, this recipe has been tested and I have also shared all the tips to make it hassle-free.
What do you eat with aloo tikki?
Honestly, I must tell you how to not eat too much of these! Whether it is tea time or snacks. Or curry side dishes; in children’s lunch boxes or sandwiches; Aloo Tikki is very forgiving and simple, they adapt to any meal.
It is traditionally served with green chutney or imli sauce. But the sauce made with ketchup and mayonnaise is also delicious with Tikki.
Aloo Tikki from Pakistan is eaten with buns (similar to dinner rolls) and is called aloo bin kebab. It is similar to a mini burger, but with sauce, coleslaw, tomato, and onion slices. Trust me, it tastes great.
What is aloo tikki made of?
Because Aloo Tikki is usually made with Indian cooking. It has many changes. The following is a list of ingredients and their substitutes (if needed).
- Potatoes, nicknamed Palo
- Onions (replaced with scallions)
- Ginger and garlic (you can use paste or powder)
- Cumin and other Indian spices (any basic Indian curry powder can be used to provide a similar but different taste)
- Any binder, such as bread crumbs and any flour (oatmeal, arrowroot or chickpea flour)
- Herbs (fresh coriander, dill, curry leaves, parsley)
How to make crispy aloo tikki?
- Perfect Tikki starts with perfectly cooked potatoes. You want the potatoes to become soft (test by inserting a knife into the cooked potatoes, if the knife slides smoothly in the butter, the potatoes are already cooked). Immediately remove the potatoes from the water and let them cool naturally in the colander. Peel and mash the potatoes. Set aside.
- Blend by adding all the blending ingredients to the frying pan. Stir well and cook for 1 minute until it sizzles.
- Add tonics and other ingredients, namely breadcrumbs, coriander, cornflour/cornstarch, masala, and lime juice.
- Stir well.
- Spread 10 small cakes of the prepared mixture.
- At this point, put Tikki in the refrigerator to cool for 10 minutes. (If stored for more than 30 minutes, please keep in a sealed box.) Drying under a fan is also helpful.
- Fry Tikki in very hot oil, adjusting the heat while frying as needed. After putting the tiki in the oil, do not turn it over immediately. Let it become fixed. You can pour oil from both sides, but don’t bother until it thickens. Turn over carefully after frying for a minute.
- Fry in small batches, leaving enough space to flip and flip without breaking. Move it to a paper towel to absorb excess oil. Serve the crispy tiki with sauce and dinner rolls.