Bombay-style Aloo Tikki is a popular Indian street food that brings together the perfect balance of crispy texture and flavorful potato filling. This dish is easy to make and can be served as a snack or appetizer, making it a great addition to birthday parties or casual gatherings.
Recipe
- Ingredients:
- 4 large potatoes (boiled and mashed)
- 1/2 cup breadcrumbs
- 2 tbsp cornflour (for binding)
- 1 tsp cumin seeds
- 1 tsp chaat masala
- 1 tsp garam masala
- 1-2 green chilies (finely chopped)
- 1 tbsp ginger (grated)
- 2 tbsp fresh coriander leaves (chopped)
- Salt to taste
- Oil or ghee for frying
- Lemon juice for garnish
- Instructions:
- Prepare the Tikki Mixture: In a mixing bowl, combine the boiled and mashed potatoes, breadcrumbs, cornflour, cumin seeds, chaat masala, garam masala, chopped green chilies, grated ginger, coriander leaves, and salt. Mix well until all ingredients are evenly combined.
- Shape the Tikkis: Divide the mixture into equal portions and shape them into flat round patties (tikkis) of about 1/2-inch thickness.
- Fry the Tikkis: Heat oil or ghee in a pan over medium heat. Shallow fry the tikkis in batches, cooking until they are golden brown and crispy on both sides. This should take about 3-4 minutes per side. Remove and place them on paper towels to drain excess oil.
- Serve: Garnish the tikkis with a squeeze of fresh lemon juice and serve them hot with green chutney or tamarind chutney. You can also pair them with a yogurt dip or ketchup for a party snack.
Serving Suggestions
Serve these crispy Aloo Tikkis as a snack with your favorite chutneys or use them as patties in a burger for a fun twist. You can also serve them with chole (chickpea curry) and top with chopped onions, tomatoes, and sev for a street-style “chole tikki” combo.
Variations
- Add some grated paneer or boiled peas to the potato mixture for extra flavor and texture.
- Top the tikkis with curd, tamarind chutney, and sev for a classic Indian chaat experience.