Easy Crispy Aloo TikkiVeg
Elevate your snacks with these easy, crispy Aloo Tikki! Made with simple pantry staples like boiled potatoes, aromatic spices, and a hint of fresh herbs, these golden potato patties are perfectly crisp on the outside and soft on the inside. Whether you serve them as a classic chaat, in a vegetarian burger, or paired with your favorite chutney, they are sure to be a crowd-pleaser. A perfect make-ahead dish for gatherings or quick cravings. Try this delicious, flavorful recipe today!
Ingredients
1 kg Potato (boiled, peeled, and grated)
5 tbsp Cornflour (Cornstarch)
2 tsp Salt
2 tsp Red Chilli Flakes
1 tsp Cumin Powder
1 tsp Turmeric Powder
2 tsp Dry Mango Powder
1 piece Green Chilli (finely chopped)
2 cloves Garlic (finely chopped)
1 tbsp Mint Leaves (finely chopped)
2 cup Oil
Instructions
1
Peel, cut, and boil the potatoes. After boiling, allow them to cool to room temperature, then refrigerate for several hours to ensure they are firm. Once chilled, grate the potatoes carefully.
2
In a bowl, combine the grated potatoes with rice flour (or corn flour), salt, red chili flakes, cumin powder, turmeric powder, and amchoor (dried mango) powder.
3
Add finely minced garlic cloves, finely chopped fresh mint leaves, finely chopped fresh coriander, and a finely chopped green chili.
4
Mix all ingredients gently until they form a dough-like consistency. Be careful not to over-mix to keep the Aloo Tikki light and fluffy. Cover and let the mixture rest for at least 30 minutes.
5
Dab a little oil on your palms to prevent sticking. Take small portions of the mixture, roll them into balls, and press them into flat, round patties.
6
Heat oil in a heavy-bottom skillet over medium heat. Fry about five patties at a time; avoid overcrowding the pan. Cook until they turn a beautiful golden color on both sides.
7
Once golden, remove the patties from the oil and place them on a wire rack to drain any excess oil and keep them crispy. Serve hot with your favorite chutney.
