Aloo Ki Tikki Recipe - Pan fried small potato cakes (tikki), served with chutney or pickle.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes ( आलू ) , Ghee ( घी )

Cuisine : Punjabi

Course : Snack and Starter

Aloo Ki Tikki

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

You can also find more Snack and Starter recipes like Potato Chakli, Kebab–E–Banno, Sago Chakli, Kathiawadi Vada. Or try out these recipes from Punjabi Cuisine like Makki Di Roti, Dudhia Kumbh, Triveni Cup, Dry Fruit Lassi Chuski.

Aloo Ki Tikki Recipe Card

Aloo Ki Tikki
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Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Aloo Ki Tikki

  • Potatoes 3-4 large

  • Ghee to fry

  • Fresh coriander leaves chopped a few sprigs

  • Rock salt (sendha namak) to taste

  • Asafoetida a pinch

  • Red chilli powder 1/2 tablespoon

Method

Step 1

Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well.

Step 2

Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden.

Step 3

Drain onto an absorbent paper. Serve with green chutney or lemon pickle.

How to make Aloo Ki Tikki

Step 1

Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well.

Step 2

Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden.

Step 3

Drain onto an absorbent paper. Serve with green chutney or lemon pickle.

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