Easy, Dilli-style Aloo Tikki recipe – perfect to eat with your favorite chutneys, or make it into Aloo Tikki Chaat, Ragda Patties and even McAloo Tikki Burger!
- 4 boiled and peeled Potatoes
- 1/4 cup Breadcrumbs
- 4 Tablespoons Cornstarch or Cornflour
- 2 teaspoon Salt (adjust to taste)
- 1 teaspoon Red Chili Powder (laal mirchi)
- 1/2 teaspoon Turmeric Powder (haldi)
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Chaat Powder (optional)
- Vegetable Oil, for shallow frying
- If you don’t have breadcrumbs, substitute with extra cornflour
- If you don’t have cornflour, substitute with equal parts of semolina (Rava) and rice flour
- Mash potatoes in a mixing bowl
- Add rest of the ingredients (except oil) and mix well. Taste and adjust for seasoning, if required
- Form equal sized balls of the mixture, and make neat patties
- Heat a griddle and add 2-3 Tablespoons of Vegetable Oil
- Place 4-6 patties on the pan. Cook on medium-low heat for about 4-5 minutes, or until the bottom turns golden. It will release easily
- Flip and again cook on medium heat until the other side is cooked too
- Serve hot, with your favorite chutneys, sauces or kethcup
- If the mixture is too sticky, add more cornstarch/bread to thicken it. But add a little bit at a time. If you add too much, flavor if the potatoes will be masked.
- You can form these patties and freeze them in an airtight container for up to 1 week!