Aloo Tikki
Portions: 6-8
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Aloo Tikki are crispy Indian potato patties seasoned with aromatic spices, fresh herbs, and vegetables. They can be air-fried or lightly pan-fried for a simple snack, appetizer, or side dish.
Ingredients:
Potatoes, boiled, peeled, and completely cooled
2 tbsp rice flour or chickpea flour (besan)
1 green chili, finely chopped
1 tsp fresh ginger, grated
¼ cup green peas, boiled and lightly mashed
2 tbsp fresh coriander (cilantro), chopped
½ tsp chaat masala
½ tsp roasted cumin powder
¼ tsp red chili powder or cayenne
½ tsp garam masala
Salt to taste
1 tsp oil or ghee, for lightly brushing the tikkis
Instructions:
Boil and peel the potatoes, then allow them to cool completely. Cooling helps reduce excess moisture and creates a crispier tikki.
Mash the cooled potatoes in a large bowl.
Add the rice flour or chickpea flour, green chili, ginger, peas, coriander, chaat masala, cumin, red chili powder, garam masala, and salt.
Mix until everything is evenly combined and the mixture holds together.
Divide the mixture into 6–8 portions and shape each portion into a round, flattened patty.
Lightly brush the tikkis with oil or ghee.
Cook using one of the methods below.
Air Fryer:
Preheat the air fryer to 190°C (375°F).
Arrange the tikkis in a single layer, leaving a little space between each one.
Air fry for 15–20 minutes, flipping halfway through, until crisp and golden brown on both sides.
Stovetop:
Heat a non-stick skillet or tawa over medium heat with a small amount of oil.
Add the tikkis and cook for 4–5 minutes per side, or until crisp and golden brown.
Serve hot with your favourite chutney or mint sauce.
Tips:
Boost the Fiber: Swap out one of the regular potatoes for a boiled sweet potato to add vitamins and lower the glycemic index.
How to Serve: Skip the heavy, sugary store-bought tamarind chutneys. Instead, pair your hot tikkis with a homemade mint-coriander yogurt dip made from low-fat Greek yogurt, fresh mint, cumin, and a pinch of black salt..
Easy Indian Mint Sauce:
Blend fresh mint leaves and coriander with yogurt until smooth. Add fresh lemon juice, ground cumin, and a small amount of sugar if desired. Adjust the consistency and seasonings to taste.
For a vegan version, use an unsweetened plant-based yogurt such as soy, oat, or coconut yogurt.
Recipe submitted by Dani Renouf, RD, MSc, CDE
