Aloo Tikki - Indian Potato Patties
Aloo tikki is a popular North Indian snack food made with potatoes and various fragrant and tasty spices, mashed and shaped into patties and fried to a tantalizing golden brown. "Aloo" is Hindi for potato and "tikki" means croquette or patty. This favorite is sold in chaat shops and food stalls all over Delhi and other parts of India and served with tamarind, saunth, and a spicy mint chutney. If you don't have the time to make chutney they're also tasty with chilli sauce or ketchup. You can even use this tikki as a substitute for meat in your favorite hamburger bun! The McAloo Tikki is a popular sandwich served up at McDonalds in India, although it's not a good representative of an authentic recipe like this one.
- 5 medium potatoes, washed and unpeeled
- 1/2 cup fresh or frozen sweet peas, boiled and mashed
- 1/4 cup fresh cilantro, chopped
- 3 or 4 green chillies, chopped
- 1/2 Tablespoon fresh ginger, minced
- 1/4 teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1/4 teaspoon tumeric
- to taste salt
- to taste red chili powder
- 5 slices bread
- enough for deep frying cooking oil
- Wash your potatoes and boil them whole with the skins on. When you can pass a knife easily through them without resistance, set them aside to cool. When cool, peel the skins off. At this same time, boil your peas until they are soft enough to smash with a spoon. Strain and set aside to cool.
- Mass your peas into a thick paste and set aside. Next, mash your potatoes until there are no lumps. You can do this with a hand masher or a food processor but I like to just use my hands. That way I can feel for any lumps while I'm mashing. Mash until smooth.
- Add your pea paste, spices, ginger, chillies and corriander to the potatoes and mash together to combine. When everything is incorporated well you will need to take each slice of bread, dip it briefly into a bowl of water, wring out all the water, and toss this into your potato mixture. Knead the ingredients into a dough. It will be very soft but should hold together.
- Now you'll need to take a little cooking oil and oil your palms. Take a small portion of the potato dough and roll it into a ball then gently press it into a thick patty. Repeat until you have as many patties as you want or until all the dough is used. You will need to re-oil your hands frequently so the dough doesn't stick.
- In a small wok or pan suitable for deep frying, add enough oil so that patties will be adequately submerged. Heat on high. Your oil will need to be hot for this or the patties will dissolve. Test the oil for readiness by dropping just a tiny piece of dough into the oil. It should fritter and float immediately. If so, you're ready to start frying.
- Gently slide each patty into the oil. I only do two at a time so they don't stick to each other. When patty begins to turn golden brown, turn it to assure both side cook evenly. When brown, carefully remove each patty and place them on a paper towel to drain excess oil. Repeat until all are cooked.
- Eat! These are delicious and the hotter the better!
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