Description
There’s nothing like street food in India, but you can recreate the famed fried potato cakes, aloo tikki, filled with spices and paneer.
Ingredients
Scale
For the tikki
- 3 potatoes [around 500 gms]
- 1 teaspoon chopped ginger
- 1–2 green chili, finely chopped
- 1.5 tablespoons corn starch
- ¾ cup poha soaked in 2-3 tablespoons of water
For the filling
- 1 cup crumbled paneer [see the link above for a fresh recipe]
- ¼ teaspoon fennel seeds
- ¼ teaspoon cumin seeds
- 1.5 teaspoon ginger, finely chopped
- ¼ teaspoon red chili powder [or to taste]
- ¼ teaspoon amchur powder [dry mango powder]
- ½ teaspoon chaat masala
- ¼ teaspoon garam masala powder
- 2 tablespoons cilantro, finely chopped
- 2 teaspoons cashews, finely chopped
- 2 teaspoons raisins, finely chopped
- ¼ teaspoon kala namak [black salt]
- salt, to taste [around ½ teaspoon]
- 2 teaspoon oil
- Oil, for deep frying [I used canola oil]
To serve
- yogurt, to taste
- cilantro mint chutney, to taste [see the link above for recipe]
- tamarind sweet chutney, to taste
- chaat masala, to sprinkle
- red chili powder, to sprinkle
- chopped onion, to garnish
- chopped cilantro, to garnish
Instructions
- In a bowl add flattened rice flakes and then add little water to it. Leave for 5 minutes.
- Boil the potatoes, let cool completely and then mash them using a potato masher.
- Add chopped green chili, ginger, corn starch and the flattened rice flake which we had soaked in little water.
- Mix everything together till well combined. Set aside for 15 minutes and in the meanwhile make the stuffing.
- For the stuffing heat oil in a pan on medium heat. Once hot add fennel seed, cumin seeds. Let them sizzle and then add chopped ginger. Saute for few seconds.
- Add the crumbled paneer and all the dry spices – red chili powder, amchur powder, garam masala powder, chaat masala and black salt. Also add the salt at mix.
- Cook for 2 minutes and then add chopped cilantro, raisins, cashews. Give a final mix and set aside. Stuffing is now ready.
- Divide the mixture into equal parts and make balls out of it. I used cookie cutter to make few tikkis. I made the next batch without using any cookie cutter so you can do it either way.
- Press the potato balls in the center to make a dent.
- Take the mixture [around 2 tablespoons for the big tikkis and 1 tablespoon for the smaller ones] and press inside the potato mix using a spoon.
- Pinch and seal the edges to form your aloo tikkis. The stuffing should be completely sealed inside. Repeat till the entire potato mixture is finished.
- Heat oil on medium heat in a pan.[around 275 F degrees]. Once the oil is hot, carefully drop the aloo tikki in it.
- Fry the tikki for 4-5 minutes till it forms a crust but doesn’t have any color. Once all tikkis are fried, let them cool down.
- Once the tikkis have cooled down, heat the oil again, this time on high [around 350 F degrees]. Fry for 2-3 minutes or till the tikki becomes nice golden brown and crisp from the outside.
- Drain on a kitchen towel.
- To serve arrange the aloo tikki on plate and top it with some yogurt, cilantro chutney and some sweet chutney. Sprinkle some chaat masala , red chili powder on top.
- Garnish with chopped cilantro and onions and serve immediately.
- Category: Appetizer, Side, Street Food
- Cuisine: Indian