Aloo Tikki Recipe

September 13, 2011

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Photo: arnie1985

Today’s street food recipe will take you to the streets of India. Aloo Tikki, a popular Indian snack, is seen at ‘chaat stalls’ (aka street food vendors) in parts of Northern India and Delhi. Aloo Tikki is made of boiled potatoes and spices all mixed together into a patty. The term “Aloo” means potato and “Tikki” means croquette or a small cutlet. If you are looking to add a little kick to your Aloo Tikki, eat it freshly from the pan with a bit of yogurt or cilantro chutney on top to add a fresh taste to the perfectly cooked patties. Since the preparation and cooking process of Aloo Tikki is fast and simple, it’s no wonder it is served by street food vendors on a daily basis. Test your hand at creating Aaloo Tikki this week to honor our Global Street Food Pop-Up Café that is open until September 15th at the Alice Tully Hall at Lincoln Center.

Photo: arvindgrover

Aloo Tikki Recipe

Adapted from Made Manuel: 5 Indian Street Food Recipes

Ingredients:
3 large boiled potatoes
1 tsp salt or as per taste
1/4th tsp ground black pepper
2/3rd cup matar cooked or (frozen peas defrosted)
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Handful of freshly chopped cilantro
Red chili powder to taste (optional)
1 tsp coarsely ground dry-roasted cumin seeds
Oil

Method:

  1. Mash the peas, using a fork. Combine the stuffing ingredients except oil and mash briefly. Divide into 10 portions and reserve.
  2. Peel the cooked potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed. Divide into 10 portions.
  3. Take each portion of potato mixture and make a ball.
  4. One at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together.
  5. Flatten it into a 2-inch patty. Repeat for the remaining portions.
  6. Heat 1 tsp. oil in a non-stick pan over a low heat. Pan-fry until golden brown on each side over very low heat. Serve with chutney.

Photos: arvindgrover and arnie1985

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