These crispy aloo tikkis | potato tikkis makes an easy appetizer or tea time snack. Serve with green chutney or any sauce. It’s a 30-minute appetizer.
The crispy aloo tikkis are great for evening or as a tea time snack.
Crispy and appetizers are two words that go together well. Don’t you think so? Hence a crispy aloo Tikki | potato Tikki recipe. Aloo Tikki is a popular north Indian snack.
We were at a friend’s anniversary party where we played some games. One of the games was that couples fill a questionnaire about their partner’s favorite things. In that, against my favorite food, Agnel wrote, ‘ Anything fried to perfection’. It’s so true. I love fried food and when its extra crispy then I like it even more.
In addition to the crispy vegetable cutlets| Beet cutlets, and Arancini | Cheesy rice balls you will find many such appetizers on the blog. So, now you finally know the reason.
If you do not prefer fried food then try the bruschetta with garlic crisp or cranberry and pistachio cheeseballs.
If you are wondering about another latke style aloo tikki I had posted earlier, then it’s a different version similar to hash brown and not the traditional one. But, it’s equally good.
So enjoy the crispiest Aloo Tikki 🙂
How to make super crispy aloo Tikki?
Bread crumbs or bread powder gives this Tikki a beautiful crisp golden coating. Corn flour will bind the mixture well which prevents it from breaking when frying. It also adds crispiness.
Have this with green coriander/cilantro chutney or ketchup. The green chutney stays good for up to a week in the refrigerator.
P.S: Make a big batch of green chutney and freeze it for future use. Please refer to notes under the recipe.
These crispy aloo tikkis | potato tikkis makes an easy appetizer or tea time snack. Serve with green chutney or any sauce. It's a 30-minute appetizer.
- 4 Large Potatoes boiled and peeled (Yields 4 cups)
- SPICES
- 1 teaspoon amchoor powder dry mango powder
- 2 teaspoons red chili flakes
- 1 teaspoon chaat masala
- 1 and 1/2 teaspoon cumin powder
- 1/2 cup finely chopped coriander leaves
- 2 green chillies finely chopped or 1/2 jalapeneos
- OTHER
- 1 cup bread crumbs Ref notes for substitutes
- 2 teaspoons corn starch/corn flour
- salt to taste
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Grate the boiled potatoes only after the potatoes have cooled completely. To this add the spices. Mix and knead well. Taste and adjust the salt and flavor as needed. Add the bread crumbs and the corn starch and mix well again.
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Cover and place it in the refrigerator for about an hour.
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Take about 1/2 a cup of mixture in your hand, bring it together like a ball and then flatten it into a patty. (Oil you hands and shape if the mixture is sticky).
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Pour oil in a pan and place this on medium heat. Fry till the outside is crisp and golden brown. (If the oil is not hot enough, the tikkis will absorb oil, and if its too hot, the outside will darken quickly, so adjust the temperature accordingly.)
Bread crumbs: Using bread slices: Tear the slices and process it in the food processor or mixer for fresh crumbs.
You can also run the toasted bread through the mixer for bread crumbs.
Using Indian Rice flakes(poha/Aval): Soak rice flakes(not the cereal) in little water, then drain and add it to the potato mixture.
If you don't have time, you don't have to keep the mixture in the refrigerator.
Simply pop in the freezer for 15 mins.
The green chutney stays good in the refrigerator for unto a week.
To freeze: Pour the chutney into ice tray and place it in the freezer. Once set, transfer the cubes into a ziplock bag. To thaw: place it in room temperature for 30 minutes or in the refrigerator for few hours or microwave it for few seconds.
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