Aalu Tikki- Indian Potato Fritters

Every guest at my place definitely gets to taste these. This is one of my finest recipes and i am pretty sure you would love it.

Indian street food has such a variety and is full of flavour. These aalu tikki’s make a great base for your  “chaat’s” . I also make veg burgers with these. But i enjoy them best with some khatti- meethi chutney . Makes you mouth water doesn’t it?

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Aalu Tikki- Indian Potato Fritters
Every guest at my place definitely gets to taste these. This is one of my finest recipes and i am pretty sure you would love it. Indian street food has such a variety and is full of flavour. These aalu tikki's make a great base for your  "chaat's" . I also make veg burgers with these. But i enjoy th
Cuisine indian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
number
Ingredients
Cuisine indian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
number
Ingredients
Instructions
  1. In a large bowl mix all the ingredients except the cornflakes and oil. Combine well and knead into a firm dough.
  2. Make lemon sized balls of the dough.
  3. Flatten each ball of dough between your palms and shape them into tikkis .
  4. Pat each tikki on the powdered cornflakes such that its entire surface gets coated with it.
  5. Refrigerate for 10-15 minutes . [This helps the tikki dough to get firm]
  6. In a flat non-stick pan, heat 2 tsps of oil and place four tikkis in it. Shallow fry on a medium flame. Turn over the tikkis after 2-3 minutes of frying on one side. Fry until both the sides turn golden and crispy.
  7. Similarly fry the rest of the tikkis . [ Add the required amount of oil for shallow frying]
  8. Enjoy your hot crispy tikkis with some sweet and sour chutney.
Recipe Notes

Notes-

I usually boil the potatoes a day before and keep them in the fridge. This makes the dough quite firm and the tikki gets fried easily.

Cornflour helps in binding. If your mashed potatoes are firm [ not too soft] you may skip it.

Refrigerating the shaped tikki helps it firm up and hold its shape while frying.

The cornflakes powder may be replaced with fine bread crumbs. This coating gives the tikki its crispy golden brown outer.

The oil for frying must cover only the base of the tikkis. Too much oil would make the tikki soggy. Add more oil, as and when required. Using a non-stick pan works best.

I will be posting the recipe of a super easy 10 minute sweet and sour chutney recipe too.

Happy Weekend

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