Crispy Potato Patty(Aloo Tikki)

We Indians love spicy dishes and Aloo Tikki is one of my favorite dishes. I live in my school hostel and whenever I visit my home the first thing this I do is to savor my taste buds. This time I tried preparing Aloo Tikki Chatt. Aloo Tikki is one of the favorite dishes of North Indian. It is usually served with chole (spicy chickpea curry), garnished with onions, sweet tamarind-jaggery and hot green Sauce made from green chilies, mint and coriander leaves.

I'm writing the steps and ingredients of the recipe in my first Instructables. Please vote if you like it. Thanks.

Cuisine: Indian

Course: Snacks

Prep Time: 20 min

Cook Time: 30-40 min

Ingredients:

4 cups potatoes

1 cup chickpea

2 tablespoons oil

6 bread slices

1 cup curd

Salt to taste

Chili powder to taste

1 tablespoon Mango Powder

2 tablespoon cumin powder

2 cup wheat flour

2 cup gram flour

Mint leaves

Oil for frying

1 cup Jaggery

2 tomatoes

2 ginger and garlic piece

1) First rinse and then steam or pressure cook the potatoes till they are completely cooked. They have to thoroughly cooked.

2) Now grate the potatoes.You can also chop them and mash with a potato masher. Let the grated or mashed potatoes cool completely.

3) Add the red chili powders, salt, ginger, tomato and garlic in a mixer to make a thick paste.

4) Mix this paste with graded potatoes.

Divide the mixture into small or medium shaped patties. You can apply some oil on your palms when making the patties or tikkis.

Heat 2 tbsp oil till its medium hot in a tava or a shallow frying pan. Gently place the tikki and pan-fry them

When one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.

Gently flip for a couple of times till the aloo tikki are golden and crisp evenly.

Once done, then drain them on paper towels to remove excess oil.

1) Take few bread slices and remove its outer brown part.

2) Dab the bread slice in water so that it soak some water.. Then using your fist remove all the water.

3) Now fill the potato mixture into the bread to make tikki/patties.

1) Heat oil till its medium hot in a tava or griddle or a shallow frying pan. Gently place the aloo tikki and pan fry them.

2) When one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.

3) Gently flip for a couple of times till the aloo tikki are golden and crisp evenly.

4) Once done, then drain them on paper towels to remove excess oil.

1) Soak the tamarind in 3 cups of hot water for 20 minutes.

2) Mash it using hands and strain it through a soup strainer.

3) Discard the tamarind pulp and keep the water.

4) Add the tamarind water in a pan. Add jaggery, mango powder and roasted cumin seed powder.

5) Cook the chutney for another 15–20 minutes. Keep stirring it at regular intervals.

Put some fresh mint leaves in mixture and make it into thick paste.

1) Take one cup chickpea in a bowl. Add water and one tablespoon salt. Leave it for an hour or two.

2) Boil it on low flame in a pan or pressure cook it.

1) Pour 1/4th cup water and 1-2 tablespoon oil in one bowl wheat flour.

2) Start kneading it to make a little tight dough. Add more water if needed.

3) Divide the dough into small lemon sized balls.

4) Roll each ball into a 4 inch disc. Do not roll the it too thin.

5) Heat oil in pan. To check if the oil is hot enough, drop a small ball of dough in the oil. If it rises immediately, it means the oil is hot enough. Slip a disk in the hot oil.

6) Fry in low flames. Turn and fry from another side till golden brown. Drain it on a plate lined with kitchen towel.

1) Mix 1/2 cup gram flour, some salt, and chili powder in a bowl.

2) Add some water to make a thick paste.

3) In a deep pan, heat some oil.

4) Making lemon size ball of the mixture, fry it until golden brown.

1) Take a wafer, dip it in curd and place it on a plate.

2) Place Aloo tikki/patties over it.

3) Put some chickpea over the tikki.

4) Soak some pakodi in curd. Place it over tikki.

5) Add some tamarind and mint chutney over it.

6) Add salt and chili powder to taste.