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Crispy Aloo Tikki, hash browns
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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
  1. 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
  2. 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.
  3. 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.
  4. 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.