Servings
Prep Time
Cooking Time
INGREDIENTS
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6 boiled and peeled potatoes (after peeling them let them cool down for 30 min)
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1/2 tsp of black salt (kala namak). If you don’t have black salt you can use 1-2 tsp of chaat masala. I used 2 in this recipe
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Salt to taste
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1/2 cup of freshly chopped mint or you can use cilantro too
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1 tsp of red chili powder
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1/2 cup of rice flour. This is what will make the tikki crispy but this can be substituted with 1/4 cup of cornflour. I used cornflour in my recipe
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1 green chili finely finely chopped
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1/2 juice of lemon
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1 cup of oil (this can be adjusted according to your preference)
This recipe is of a super crispy aloo tikki that you can enjoy anytime of the day with chutney and a cup of tea! It is crispy on the outside and extremely soft and flavorful on the inside.
- Mix all the ingredients (minus the oil) including the potatoes in a bowl
- Knead it like a dough. It’s better to do this by hand as you will need to break the potatoes and mix them well with the masalas but feel free to use a potato masher
- Once the mixture looks like a dough, cover it and let it rest for 15 minutes
- After 15 minutes you can use an ice-cream scoop to make a round tikki from the potato dough. This way tikkis will be the same size. Once you have them in a shape of a ball gently press them down with your hands to give them the shape of a tikki
- Heat the oil in a large skillet. Flame should be on medium and cook the tikkis for no more than 5-6 minutes on each side or till they are golden brown
- Take them out and place them on a paper towel
- Enjoy with chutney of your choice!
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