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Indian Vegetarian Recipes

Aloo Tikki (Crispy & North Indian Style)

https://www.vegrecipesofindia.com/aloo-tikki-aloo-pattice-recipe-made-from-leftover-potatoes/

An Aloo Tikki recipe that is crispy, crusty and so good. In Hindi language, aloo are potatoes and tikki are patties. So these are potato patties made the Indian way – spiced, herby and delicious.

I have updated this recipe post to a better version of stuffed Aloo Tikki made with green peas. Yes, stuffing aloo tikki with a spiced mixture of green peas or chana dal (split chickpeas) or paneer makes the aloo tikki taste only better.

Aloo Tikki vs Aloo Patties

The aloo tikki made in the streets carts of North India are usually stuffed with a spiced filling of peas and paneer or chana dal and served with chana masala or chole (spicy chickpea curry).

This platter is then topped with onions, sweet tamarind-jaggery chutney and hot green chutney (cilantro+green chillies dip). Sometimes curd (yogurt) is also added.

Of course, you can always skip the stuffing and make plain potato patties. Aloo Tikki made without stuffing also tastes nice.

In Western India, aloo tikki is known as aloo pattice or aloo patties and usually made without any stuffing. The method of making them is the similar with some variations in the spices added.

A popular street food In Mumbai are these crisp aloo patties served with Ragda (white peas curry) and is also known as Ragda pattice.

Tips for making Crispy Aloo Tikki

  1. Binding Ingredients: I always add a binding agent while preparing aloo tikki. It helps to keep the tikki in shape and they do not crumble while frying. They also help in crisping up the patties while frying. Breadcrumbs work very well and make for a truly crispy aloo tikki. I prefer to have a combination of both arrowroot flour and breadcrumbs. You can use either. In place of arrowroot flour, you can even use corn starch, rice flour, gram flour, roasted besan (roasted chickpea flour), potato starch or tapioca starch. But do not skip on the breadcrumbs as they make the aloo tikki nicely crispy and crusty.
  2. Types of Binding Ingredients: Since making aloo tikki for decades, I have had the opportunity to use various types of flours like corn starch, rice flour, bread crumbs, soaked bread slices, arrowroot flour as a binding agent on various occasions. All of them work well in binding the potatoes. Just remember that when you add any thickener, the potato has to be cooled down completely. Otherwise the mixture becomes sticky, if the thickener is added in hot or warm potatoes.
  3. Leftover Bread Slices: If you have leftover bread, then you soak the bread in water. Squeeze out the water completely and then add this bread to the potatoes. Here bread is added as a binding agent.
  4. Crumb Coating: If you prefer, you can crumb coat the tikki before frying. Traditionally it is not done in India.
  5. For fasting: If making aloo tikki for Hindu fasting days, then only add arrowroot flour or buckwheat flour or water chestnut flour or tapioca flour. Also add rock salt, instead of regular salt.
  6. Skipping Stuffing: You can easily skip the green peas stuffing. In place of green peas stuffing, you can even use cooked chana dal (split chickpeas), but they should be cooked well and remain separate without being pasty or mushy.
  7. Frying Twice: You can fry aloo tikki twice for more crispiness. Initially fry till pale golden. Then fry for the second time till crispy and golden.
  8. Freezing: You can even freeze these Indian potato patties after shaping them and keep them stored in a sealed container or a ziplock bag. Before frying these frozen aloo tikki, thaw them first.

Serving Suggestions

Aloo Tikki is served as an evening snack with some green chutney (cilantro dip) and tamarind chutney. You can even serve with tomato ketchup. If you have made chana masala, then serve with chana masala.

Here are a few recipe ideas with Aloo Tikki

  • Aloo Tikki Chaat – Fried potato patties topped with a tangy-sweet chutney and curd.
  • Aloo tikki burger – Crisp aloo tikki sandwiched in burger buns and then topped with veggies and spiced with chutneys.
  • Dahi Aloo Tikki – Potato patties topped with yogurt, sweet chutney, green chutney and spice blends.
  • Aloo tikki chole – Potato patties served with a spicy North Indian chickpea curry along with various chutneys.
  • Frankie recipe – A delicious frankie made with thin wheat rotis stuffed with crisp aloo cutlet, veggies and yogurt raita.

How to make Crispy Aloo Tikki

Cooking potatoes and green peas

1. The potatoes and green peas have to be cooked together first.

a) Cooking in Stove top Pressure Cooker:
In a 3 or 4 litre pressure cooker take 4 to 5 large potatoes and 2.5 cups water. Place a small trivet and keep a bowl containing ½ cup green peas in it. Pressure cook for 5 to 6 whistles on medium to medium-high flame.

b) Cooking in Instant Pot: Place 4 to 5 large potatoes in the steel insert of a 6 quart IP. Add 2.5 cups water. Place a trivet. On top of the trivet, keep a bowl containing ½ cup green peas. Pressure cook on high for 20 to 25 minutes in the Instant Pot.

 

4. For the stovetop pressure cooker, remove the lid after all the pressure falls in the cooker. For Instant Pot, do a quick pressure release after 5 to 7 minutes.

5. Check with a knife or fork to see if the potatoes are cooked well. The knife should be able to slid easily if the potatoes are cooked properly. If the potatoes are undercooked, then cook them for some more minutes.

Making green peas stuffing

6. Drain the water from the steamed green peas using a small strainer or colander. Take the peas in a bowl and mash them.

7. Mash to a coarse texture.

8. To the peas, add the following ingredients: ¼ teaspoon red chilli powder or cayenne pepper, ½ teaspoon coriander powder, ½ teaspoon fennel powder, ½ teaspoon dry mango powder or ¼ to ½ teaspoon lemon juice, 2 teaspoons finely chopped ginger, 1 teaspoon finely chopped green chillies, 2 tablespoons finely chopped coriander leaves,  2 pinches black salt and regular salt as per taste.

9. Mix very well. Check taste and add more salt if required.

Making potato mixture

10. When you drain the green peas, also drain the water from the potatoes as well and let them become warm. Do not keep them in the hot water as then the potatoes may end up soaking the water and become soggy. Make sure all the water is completely drained.

11. When the potatoes are warm, then peel them and grate. I find it easier to grate the potatoes and then mash them. However, you can also chop them and mash with a potato masher. Let the grated or mashed potatoes cool completely at room temperature. You can even keep the potatoes in the fridge for 30 minutes.

12. After the mashed potatoes have cooled completely, add the following ingredients: ½ teaspoon red chilli powder or cayenne pepper, ½ teaspoon garam masala powder or curry powder, 1 teaspoon coriander powder, 1 teaspoon dry mango powder or ½ to 1 teaspoon lemon juice, ½ teaspoon black salt and regular salt as per taste.

13. Next add ¼ cup bread crumbs  and ¼ cup arrowroot flour. Instead of arrowroot flour, you can also add rice flour, corn flour (corn starch) or tapioca starch or roasted gram flour (roasted besan).

14. Mix everything very well.

Stuffing and Shaping Aloo Tikki

15. Divide the mixture into small or medium shaped patties with a hollow center or cup shaped discs. You can apply some oil on your palms when making the patties or tikki.

16. Place the green peas filling in the center.

17. Bring the mashed potato edges on the top and seal them.

18. Roll gently between your palms and gently flatten. Make all tikki this way.

Frying Aloo Tikki

19. Heat 2 tablespoons oil till on a skillet or tawa or frying pan till it is medium hot. Gently place the tikki and begin to pan-fry them.

20. When the base is crispy and golden, gently flip each tikki with a spatula.

21. Fry the second side till crispy and golden. You can gently flip once or twice more till the aloo tikki are golden and crisp evenly.

22. Remove and place in a strainer kept on top of a bowl. You can even drain them on paper towels. Fry all tikki this way. Add 2 tablespoons more oil when frying the second batch.

23. Serve Aloo Tikki plain with coriander chutney & tamarind chutney. You can also serve these potato patties with sweet yogurt raita.

Note: This recipe post from the archives has been republished and updated on 7 May 2020.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Aloo Tikki (Crispy & North Indian Style Recipe)

Aloo tikki is a popular North Indian snack of spiced, crisp potato patties.

Cuisine:indian,north indian

Diet:vegan

Servings (change the number to scale):6 large tikki

(1 CUP = 250 ML)

For cooking potatoes and green peas

  • 500 grams potatoes or 4 to 5 large potatoes
  • ½ cup green peas 100 grams – fresh or frozen
  • 2.5 cups water

Other ingredients for stuffing

  • ¼ teaspoon red chilli powder or cayenne pepper
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon fennel powder (ground fennel seeds) – optional
  • ½ teaspoon dry mango powder or ¼ to ½ teaspoon lemon juice
  • 2 teaspoon finely chopped ginger or or 1.5 to 2 inches, ginger or ¼ teaspoon ground ginger powder – can reduce the quantity of chopped ginger
  • 1 teaspoon finely chopped green chillies or 1 to 2 green chillies, finely chopped
  • 2  tablespoons finely chopped coriander leaves (cilantro)
  • 2 pinches black salt
  • salt as required

Ingredients for potato mixture

  • ½ teaspoon red chilli powder or cayenne pepper
  • ½ teaspoon garam masala powder or curry powder
  • 1 teaspoon coriander powder (ground coriander)
  • 1 teaspoon dry mango powder or ½ to 1 teaspoon lemon juice
  • ½ teaspoon cumin powder (ground cumin) – optional
  • ½ teaspoon black salt
  • salt as required
  • ¼ cup bread crumbs or add as required 
  • ¼ cup arrow root flour or add as required 
  • 2 tablespoons chopped coriander leaves (cilantro)
  • 4 to 5 tablespoons oil for frying the tikki or as required

Cooking in Stovetop Pressure Cooker

Cooking in Instant Pot

  • Place 4 to 5 large potatoes in the steel insert of a 6 quart IP. Add 2.5 cups water. Place a trivet. On top of the trivet, keep a bowl containing ½ cup green peas. Pressure cook on high for 20 to 25 minutes in the Instant Pot
  • For the stovetop pressure cooker, remove the lid after all the pressure falls in the cooker. For Instant Pot, do a quick pressure release after 5 to 7 minutes.
  • Check with a knife or fork to see if the potatoes are cooked well. The knife should be able to slid easily if the potatoes are cooked properly.

Making green peas stuffing

  • Drain the water from the steamed green peas using a small strainer or colander. Take the peas in a bowl and mash them.
  • Mash to a coarse texture.
  • To the peas, add red chilli powder or cayenne pepper, coriander powder, fennel powder, dry mango powder, finely chopped ginger, green chillies, coriander leaves, black salt and regular salt as per taste.
  • Mix very well. Check taste and add more salt or spice powders if required.

Making potato mixture

  • Meanwhile drain the water from the potatoes as well and let them become warm.
  • When the potatoes are warm, then peel them and grate. I find it easier to grate the potatoes and then mash them. However, you can also chop them and mash with a potato masher. Let the grated or mashed potatoes cool completely.
  • After the mashed potatoes have cooled completely, add the following ingredients: red chilli powder or cayenne pepper, garam masala powder or curry powder, coriander powder, dry mango powder, black salt and regular salt as per taste.
  • Next add bread crumbs and arrowroot flour. Instead of arrowroot flour, you can also add rice flour, corn flour (corn starch) or tapioca starch or roasted besan (roasted chickpea flour or roasted gram flour).
  • Mix everything very well.

Stuffing and Shaping Aloo Tikki

  • Divide the mixture into small or medium shaped patties with a hollow center or cup shaped discs. You can apply some oil on your palms when making the patties or tikki.
  • Place the green peas filling in the center.
  • Bring the mashed potato edges on the top and seal them.
  • Roll gently between your palms and gently flatten. Make all aloo tikki this way.

Frying Aloo Tikki

  • Heat 2 tablespoons oil till on a skillet or tawa or frying pan till it is medium hot. Gently place the tikki and begin to pan-fry them.
  • When the base is crispy and golden, gently flip each tikki with a spatula.
  • Fry the second side till crispy and golden. You can gently flip once or twice more till the aloo tikki are golden and crisp evenly.
  • Remove and place in a strainer kept on top of a bowl. You can even drain them on paper towels. Fry all tikkis this way. Add 2 tablespoons more oil when frying the second batch.
  • Serve Aloo Tikki plain with coriander chutney & tamarind chutney. You can also serve these potato patties with sweet yogurt raita.
  • If making aloo tikki for fasting – Add arrowroot flour or buckwheat flour or water chestnut flour or sago flour. Use rock salt, instead of regular salt.
  • Servings: Recipe makes 6 large tikki. You can make then medium sized or large.
  • Spices & Herbs: You can reduce or increase the spice powder and herbs. A variation is to add fresh mint leaves to the tikki. You can even add chaat masala powder.
  • Crispiness: You can twice fry the tikki. First fry till pale golden. Then again fry till crispy and golden.
  • Stuffing: The spiced green peas stuffing can be given a skip. You can even substitute green peas with steamed sweet corn, grated paneer (cottage cheese) and cooked chana dal (split chickpeas).
  • Binding Ingredients: Add the binding ingredients which you have in your pantry. So in place of arrowroot flour you can add corn starch, rice flour, roasted besan (roasted chickpea flour), tapioca starch, potato starch or soaked bread slices. But do not skip on breadcrumbs as they aid in getting a nice crispy crust on the tikki.

Nutrition Facts

Aloo Tikki (Crispy & North Indian Style Recipe)

Amount Per Serving

Calories 138 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 374mg16%

Potassium 64mg2%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 508IU10%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 6mg7%

Vitamin E 4mg27%

Vitamin K 20µg19%

Calcium 22mg2%

Vitamin B9 (Folate) 16µg4%

Iron 1mg6%

Magnesium 8mg2%

Phosphorus 23mg2%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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