Aloo Tikki Recipe
Indulge in the savory delight of Aloo Tikki, a popular Indian street food loved for its crispy exterior and soft, flavorful interior. Made from mashed potatoes mixed with spices and herbs, Aloo Tikki offers a perfect balance of textures and tastes. Commonly served with tangy tamarind chutney and cooling mint yogurt sauce, it's a versatile snack or appetizer that's sure to please. Enjoy it hot off the griddle, paired with a cup of chai for a truly satisfying experience.
Ingredients
- 4 large potatoes boiled and peeled
- 1/3 cup of Besan Chickpea Flour or 1/2 cup of quinoa (a fantastic gluten-free alternative to breadcrumbs)
- 1/4 cup finely chopped spinach for an iron-rich boost
- 1/4 cup grated carrots
- 2 tablespoons finely chopped cilantro
- 1 green chili finely chopped (optional, adjust to taste)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder for its anti-inflammatory benefits
- Salt to taste
- 2 tablespoons olive oil a heart-healthy cooking fat
- 2 tablespoons almond flour for binding, a great substitute for those allergic to gluten
- Lemon wedges and mint yogurt sauce for serving use coconut yogurt for a dairy-free version
Instructions
Prepare the Potatoes:
- Mash the boiled potato oes (4 or more as per your choice) in a large bowl until smooth. We're looking for a texture that's easy to shape but not too sticky.
- If the potatoes are too moist, let them sit in a strainer for a few minutes.
Use Besan (Chickpea Flour) or Quinoa for Crunch:
- Option 1: If you choose to use Besan (Chickpea Flour), start by lightly roasting it in a dry pan for 2-3 minutes on medium heat.
- This enhances its nutty flavor and removes the raw taste. Allow it to cool before mixing with the potatoes. Besan acts as a great binder and adds a subtle crunch.
- Option 2: For a lighter crunch, you can cook quinoa according to package instructions and let it cool, or use finger millet flour directly without pre-cooking.
Mix the Ingredients:
- To the mashed potatoes, add the roasted Besan (Chickpea Flour), or cooked quinoa, or finger millet flour, along with chopped spinach, grated carrots, cilantro, and green chili.
- Mix well until the ingredients are thoroughly combined. The mixture should look vibrant and emit a fresh aroma.
Spice It Up:
- Sprinkle in the cumin powder, coriander powder, garam masala, turmeric powder, and salt.
- Stir until the spices are well distributed throughout the mixture. These spices not only enhance flavor but also offer various health benefits.
Bind and Shape:
- Incorporate almond flour into the mixture to help bind the ingredients. This is especially useful if you're using Besan or millet flour, as it complements their binding properties.
- Shape the mixture into small, even-sized patties. If the mixture sticks to your hands, lightly oil them to prevent sticking.
Cook to Perfection:
- Heat a non-stick pan over medium heat and brush it with olive oil(or you can add 1 tbsp oil if you are in a hurry).
- Place the patties on the pan and cook for about 4-5 minutes on each side, or until they are golden and crispy.
Serving:
- Serve the Aloo Tikki hot, accompanied by lemon wedges and a mint yogurt sauce or tomato chutney.
- For a completely dairy-free option, opt for coconut yogurt to keep the experience inclusive for those with dietary restrictions.