Serving size – 2
Utensils required – Large bowl, cast iron skillet or non-stick skillet and flat spatula
4 medium sized boiled potatoes
1/4 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
1 teaspoon chaat masala powder
1/2 teaspoon salt
1/4 cup freshly chopped mint
1/4 cup freshly chopped cilantro
1 tablespoon ginger & garlic paste
2 tablespoons corn starch
Vegetable oil for shallow frying
1. Peel the boiled potatoes and mash it into a smooth paste.
2. Add 1/4 teaspoon chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala powder, 1 teaspoon chaat masala powder, 1/2 teaspoon salt, 1/4 cup freshly chopped mint, 1/4 cup freshly chopped cilantro and 1 tablespoon ginger & garlic paste into the mashed potato and mix the contents well.
3. Add 2 tablespoons of cornstarch into the potato mixture and mix well. Cornstarch is a binding agent and it helps to hold the potato patties together.
4. Take some potato mixture and make it into a ball (the size of a small golf ball). Press the ball into a patty and keep it on a plate. Repeat the process for the whole potato mixture.
5. Place a cast iron or non-stick skillet on the stove and add enough oil for shallow frying the potato patties. Heat the oil on medium heat for 3 minutes.
6. Place the patties on the skillet and fry until they turn brown on one side and gently flip it over and fry on the other side. Once the patties turn golden brown on both sides remove them from the skillet. Do not over crowd the patties. Fry them in batches.
7. Crispy Aloo tikki is ready. Serve the Aloo tikki with mint chutney or sweet tamarind chutney or tomato ketchup.