This is a very healthy, delicious snack, easily prepared with minimum oil and has a good blend of raw and cooked vegetables. The mix can be prepared and kept in the fridge and used later. Aloo Tikkis can also be used as filling either for sandwiches, burger or Vada Pav
Dish Type: South Indian Snack
Preparation Time: 30 min
Cooking time: 15 min
Serves: 4-5 (3 or 4 cutlets for 1 person)
Aloo 4 nos. (medium size)
Bread slices 6 nos.
Onion (medium size) 2 nos.
Carrot (medium size) 1 no.
Green peas 100 gms
Green chillies 6 nos.
Ginger 1” piece
Curry leaves 1 sprig
Coriander leaves ½ cup
Turmeric A pinch
Chilli powder 1 tsp
Amchur powder A pinch
Chaat masala pwdr ¼ tsp
Coriander powder ¼ tsp
Garam masala pwdr A pinch
Salt to taste (1 tsp approx..)
Cook Aloo in pressure cooker.
While aloo is being cooked, put peas in a vessel with some water and let it boil for 6 to 8 minutes on low flame. When peas is cooked transfer it to a colander to drain the water and let peas cool.
By now aloo would have been cooked. Remove aloo from the pressure cooker. Drain out the water used for cooking aloo. Let the cooked aloo cool for a while.
While peas and aloo are cooling, get ready with the following and keep transferring them to a big mixing bowl say 10” dia:
Finely chopped onions
Grated carrot and ginger
Coarsely ground green chillies
Finely chopped curry leaves and coriander leaves
All powders mentioned under ingredients and salt
Peel the skin of cooked and cooled aloo. Mash them thoroughly and transfer it to the bowl
Mash peas coarsely and put it into the bowl
Dip one bread slice in a flat bowl half filled with water
Remove it immediately. Squeeze out the water thoroughly by pressing the bread slice between your palms. Any more water can now be squeezed with just one hand. The bread slice would have now turned into a lump. Add this lump to the mixing bowl.
Repeat the procedure for all bread slices.
Now mix all the ingredients you now have in the mixing bowl gently but thoroughly. Make sure all the spices, powders, vegetables and bread lumps are well merged with each other.
Make round balls from this mix. Flatten each round ball between your palms.
Keep a flat medium heavy based pan/tawa on a gas burner and let it get heated on low flame
Smear a drop or two of oil on the heated pan
Keep a few of these flattened balls on the pan and shallow fry them
Flip top side down to shallow fry the other side
When both sides are done, transfer them to a plate
Repeat the process till all the flattened balls are done
Aloo Tikki is now ready
Green chutney or Tomato sauce/ketchup are recommended side dishes for Aloo Tikki
Jeera, ajwain and/or saumph seeds may be added (optional)
Lime juice can be used instead of Amchur powder
The prepared mix can also be kept in freezer for a couple of hours before shallow frying them However this is optional
A pinch of rock salt and/or jaljeera powder may also be added
Carrot can also be chopped to fine pieces and cooked instead of grating
¼ cup boiled sweet corns can also be added while preparing mix
For a crispy outer finish, roll these flattened ball on all sides in a plate filled with bread crumbs
Crushed corn flakes or crushed oats are substitutes for bread crumbs
Bread can be of any type plain, sweet or spicy