Crispy Aloo ki Tikki with Amrud ki Chutney

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Crispy Aloo ki Tikki with Amrud ki Chutney
Main Ingredients Potato, Guava
Cuisine Punjabi
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Crispy Aloo ki Tikki with Amrud ki Chutney

  • 2 small Potato peeled
  • 1 medium Guava
  • 1 cup Potatoes (aloo) boiled peeled and mashed
  • for deep-frying Oil
  • to taste Salt
  • 1 tsp + for garnish Cumin powder roasted
  • 10-12 + for garnishing Fresh coriander sprigs
  • 10-12 Fresh mint sprigs
  • 2 Green Chillies chopped
  • 3 Red chillies fresh
  • 2 tablespoons Cornflour
  • Juice of 1 lemon
  • 1 teaspoon Onion seeds
  • 3 teaspoons Tamarind chutney
  • a pinch Red chilli powder
  • 1 packet Saffola Masala Oats Classic Masala
  • 40 grams Pressed rice
  • 2 tablespoons Refined flour
  • 3-4 Iceberg lettuce leaves


  1. Roughly chop peeled potatoes into thin pieces.
  2. Heat sufficient oil in a kadai. Deep-fry potato pieces till golden. Drain on absorbent paper.
  3. Combine mashed potatoes, salt, 1 tsp roasted cumin powder, chopped coriander sprigs, chopped mint sprigs and green chillies in a bowl and mix well.
  4. Chop fried potatoes and add to the bowl. Mix well.
  5. Roast guava and fresh red chillies on direct heat till charred.
  6. Add cornflour to potato mixture and mix well.
  7. Remove guava and red chillies from heat. Discard the stem of chillies, scrape the burnt part and roughly chop and put in another bowl.
  8. Roughly chop guava and add to red chillies. Add lemon juice, onion seeds, tamarind chutney, salt, red chilli powder and pinch roasted cumin powder and mix well.
  9. Spread Saffola Masala Oats Classic Masala and pressed rice on a plate and mix well.
  10. Combine refined flour with sufficient water to make a smooth and thick slurry.
  11. Apply little oil on your palms and divide potato mixture into equal portions shaped into tikkis.
  12. Heat sufficient oil in another kadai. Dip tikkis in the slurry and coat in the oats-pressed rice mixture. Deep-fry in hot oil on medium heat till golden and crisp. Drain on absorbent paper.
  13. Place torn lettuce leaves on a serving dish. Put a coriander sprig and drizzle some prepared guava chutney on top. Place tikkis on top and drizzle remaining guava chutney on top and serve immediately.

Nutrition Info

Calories 1056 kcal
Carbohydrates 193 gm
Protein 16.7 gm
Fat 24.2 gm
Other Fiber 20.5 gm