Name: Crispy Aloo Tikkis / Crispy Potato Tikkis / lets also call it Hash Browns
Prep time: 15 min
Cook time: 10 min
Ingredients: 3 Large potatoes peeled and grated (About 3 cups grated); 1/2 bunch coriander leaves finely chopped; 1/2 teaspoon chat masala; 1 teaspoon paprika or to taste; 1/2 teaspoon turmeric powder; 1 1/2 teaspoon salt or to taste; 3-4 tablespoon rice flour or corn starch; 1/4 cup bread crumbs; 2 green chilies (optional); Oil for shallow frying

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Its the beginning of summer here in Florida and so is the start of hurricane season and the rains. Scariest thing apart, isn’t it lovely to see the rains beat the summer heat?. And back where I grew up rainy day was a perfect time to have fried foods like tikkies, samosas, pakoda, to name a few, followed by a hot cup of masala tea.

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May you feel the crunch, biting into this crispy little thing and may you also try making this soon.

Let me know your thoughts. I would love to hear from you :).

Similar recipes:
Chicken or veg samosa

Crispy Aloo Tikkis / Crispy Potato Tikkis / lets also call it Hash Browns

Prep Time

15 mins

Cook Time

10 mins

Servings: 12 tikkis

Ingredients

3 Large potatoes peeled and grated About 3 cups grated
1/2 bunch coriander leaves finely chopped
1/2 teaspoon chat masala
1 teaspoon paprika or to taste
1/2 teaspoon turmeric powder
1 1/2 teaspoon salt or to taste
3-4 tablespoon rice flour or corn starch
1/4 cup bread crumbs
2 green chilies optional
Oil for shallow frying

Instructions

Shred the potatoes with a hand grater or food processor. Squeeze out the water well with hand and transfer into a mixing bowl. Absorb the remaining moisture with kitchen towel or paper towel. Remove as much moisture as possible
Add all the above ingredients except the flour and mix well. Now add the flour, mix everything well and form into flat tikkis. The sides doesn't have to be even. If the mixture doesn't bind together add a tablespoon or more rice flour or corn starch as needed.
Heat oil on medium heat in a shallow frying pan. Add tikkis once the oil is really hot. Fry on both sides till golden brown. Don't try to turn up the heat for faster cooking or the inside won't cook and the flour could taste raw. If the outer side is turning dark and the inner remains uncooked, turn down the heat and cook accordingly.
Drain on a paper towel and serve it warm with ketchup or chutney.

Recipe Notes

Squeezing the water out well from the potatoes helps to make the tikkis crispy and helps absorb less oil.

Traditional way of making this tikkis are by boiling and mashing potatoes, adding all the above ingredients except rice flour/corn starch. You might need more bread crumbs though. Personally I like the grated style better.

These are not the traditional hash browns.