North Indian,  Snacks

Restaurant Style Crispy Aloo Tikki | Aloo Tikki Chaat with Chickpeas

Aloo tikki is a potato and poha cutlet that is popular in India. The potato poha patties are spiced and fried to create a crispy exterior and soft interior. In India, many choose to have aloo tikki with a variety of chutneys and chickpeas which is called Aloo Tikki Chaat. Although, the aloo tikki are delicious on their own, they taste even better with the added chutneys and chickpeas. Be sure to check out this recipe and give it a whirl!

 8 boiled and peeled potatoes
 ½ cup flat rice
 1 inch piece of fresh coconut
 ¼ cup lemon juice
 1 tbsp ginger paste
 red chili flakes to taste
 1 tbsp cumin seeds
 salt to taste
 1 tsp himalaya pink salt
 56 mint leaves
  cup rice flour

1

Boil and peel 8 potatoes.

2

Wash and soak 1/2 cup of flat rice (poha)

3

In a large bowl, grate potatoes or use a potato ricer.

4

Grate a 1 inch piece of fresh coconut and add it to the potato bowl.

5

Add 1/4 cup lemon juice, 1 tablespoon ginger paste, red chilli flakes to taste, 1 tablespoon cumin seeds, salt to taste, black pepper to taste, 1 teaspoon himalaya pink salt, and 5-6 mint leaves to the bowl.

6

Drain the flat rice. Add the flat rice to the bowl.

7

Add 1/3 cup rice flour o the bowl. Combine everything.

8

Make flat balls.

9

In the pan that you will be frying, add oil that is up to about 2 inches deep in height. Turn the stove on medium flame. Heat the oil until it bubbles.

10

Add the tikki patties gradually. Fry both sides until golden.

Ingredients

 8 boiled and peeled potatoes
 ½ cup flat rice
 1 inch piece of fresh coconut
 ¼ cup lemon juice
 1 tbsp ginger paste
 red chili flakes to taste
 1 tbsp cumin seeds
 salt to taste
 1 tsp himalaya pink salt
 56 mint leaves
  cup rice flour

Directions

1

Boil and peel 8 potatoes.

2

Wash and soak 1/2 cup of flat rice (poha)

3

In a large bowl, grate potatoes or use a potato ricer.

4

Grate a 1 inch piece of fresh coconut and add it to the potato bowl.

5

Add 1/4 cup lemon juice, 1 tablespoon ginger paste, red chilli flakes to taste, 1 tablespoon cumin seeds, salt to taste, black pepper to taste, 1 teaspoon himalaya pink salt, and 5-6 mint leaves to the bowl.

6

Drain the flat rice. Add the flat rice to the bowl.

7

Add 1/3 cup rice flour o the bowl. Combine everything.

8

Make flat balls.

9

In the pan that you will be frying, add oil that is up to about 2 inches deep in height. Turn the stove on medium flame. Heat the oil until it bubbles.

10

Add the tikki patties gradually. Fry both sides until golden.

Restaurant Style Crispy Aloo Tikki | Aloo Tikki Chaat with Chickpeas

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