Aloo Tikki
WHAT YOU’LL NEED
- 5 russet potatoes cut into 1-inch cubes
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 green chili sliced
- 1/2 teaspoon garam masala
- 1/2 teaspoon chaat masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon amchur/dried mango powder optional
- 1/4 cup cilantro chopped
- 1/2 teaspoon chili powder
- 1/4 cup breadcrumbs
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 2 tablespoons corn or rice flour
- Mint Chutney
- Tamarind Chutney
Instructions
- Bring a large pot of water to a boil. Add in the potatoes and cook until a fork easily pokes through. Drain the potatoes then place in a large bowl.
- Into the bowl, add the ginger paste, garlic paste, green chili, garam masala, chaat masala, turmeric, amchur/dried mango powder, cilantro, chili powder, and breadcrumbs. Mash all the ingredients together until fully combined. Taste and season with salt and pepper to your liking.
- Take ¼ cup portions of the mixture and form into a patty shape. Place the patty on a plate then repeat with the rest of the potato mixture.
- Heat ½ inch of oil in a frying pan. Coat each of the patties in the corn or rice flour then immediately place in the oil to fry. Fry for 2-3 minutes per side until golden brown.
- Remove from the oil and place on a paper towel-lined plate. Once all the Aloo Tikki are fried, serve while hot with mint chutney and tamarind chutney.
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