Crispy aloo tikki is our weakness and we must make them perfect each time.
Being a fussy-eater made my mother a quick thinker in the kitchen, she says. I wasn’t always as big on aloo parathas as I am now, so with the left-over boiled potato mixture, she would fix me some aloo tikkis that I would gladly have for breakfast. I had no qualms about carrying the same in my school lunchbox. In a world of paratha and pohas, tikki seemed like a novelty, and because my tiffin was special, I always felt special. Aloo tikki, for the uninitiated, can be both a potato patty or potato cutlet depending upon the number of ingredients used and time invested.
The snack’s ubiquity on Indian streets, especially in North India, is proof that both aloo tikki and fans of aloo tikki are here to stay for a long, long time. Also known as Ragda patties in the Western part of India, Aloo tikki is one of the crown jewels of India’s ‘chaat fare’. Potatoes are boiled and mashed together and flattened using palms. A spicy potato mixture is placed in the centre of the flattened cakes which are then folded into round patties and fried till golden brown. The crispy aloo tikkis are served with yoghurt, chutneys and chickpea curry. But, of course, you need not make it so elaborate when preparing it at home. You can mix your mashed potatoes with all the veggies, herbs and masalas (think: carrots, peas, coriander, ginger powder, chaat masala etc.). Mix them all, shape them as tikkis, and shallow fry them on your tawa. To further keep the calories in check, you can also air-fry them. The key to crispy tikkis is corn flour, so make sure you have that by your side, if not, we'll suggest alternatives too. Read on.
Here are some tips for mastering those aloo tikkis at home.
Here is a step-by-step to make some fabulous aloo tikkis at home. Try it soon and let us know how you liked it.