Aloo di Tikki

Aloo di Tikki – Another staple street food and rainy day classic. Also, may I dare say, better than tater tots.

I love a good aloo di tikki, but I also have a strange obsession with anything made of potatoes. They are chewy, flavorful, and hearty. It’s like the best version of potatoes – EVER. They’re great as a snack or a side dish. I love these with mint chutney, or under a sunny-side egg. Tikki’s are a north Indian standard, as a snack or even base for a vegetarian burger or sandwich.

So easy, fast, and delicious! I like to make these for parties, brunches, as a substitute for hash browns, or even as a midweek treat. You can easily par cook these and stick them in the freezer for later, as well. Basically what I’m trying to say is – You can’t go wrong with aloo di tikki. They’re kid friendly, great for chaat, and perfect regardless of the occasion.

I can’t stress how delightfully easy these are to make. Mash, mix, form, and fry. So many Punjabi dishes require hours, millions of ingredients, and the blood of 20 virgins, so it’s fabulously convenient when you stumble upon delicious recipes that are a breeze.

Need a couple more snack ideas? Try these:

Aloo di Tikki

Course: AppetizersCuisine: PunjabiDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 5 large potatoes, boiled

• 1 medium-sized onion, finely diced

• 1/2 bunch cilantro, chopped finely

• 2 tbsp ginger, minced

• 1 tbsp chili flakes

• 2 tbsp cumin, ground

• 1 tbsp coriander seeds, ground

• 1 Serrano pepper, diced

• Salt, to taste

• Black pepper, to taste

• Oil for frying

Equipment/Specialty Items

• Cumin SeedsCumin Seeds
• Coriander SeedsCoriander Seeds

Directions

• Peel and mash potatoes.
• Mix in onions, cilantro, ginger, chili flakes, cumin, coriander seeds, Serrano, salt, and pepper. Taste for flavor.
• Make small 2-3 inch-ish disks with the potato mixture. Make sure to pack them tightly so that they don’t break apart during frying.
• Coat the bottom of a nonstick skillet with oil and heat over medium heat.
• Place one batch of disks into the skillet at a time. Cook till crispy, approximately 3 minutes.
• Flip over and cook the other side for 3 minutes, or until crispy also.
• Serve hot. Accompanies well with sweet chili sauce, mint chutney, and/or ketchup.

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