Aloo tikki or Indian mashed potato patties – No wonder these simple potato patties taste so good – these are loaded with aromatic spices, fresh herbs and chat masala. Plus, these are super easy to make and involves only simple ingredients. Try this at home next time, and add that homemade touch to an all-time favorite classic snack.
What makes a good veggie patty? Let’s forget all about the juicy, meaty patties for now, and concentrate on lip-smacking patties made entirely with vegetables. On one hand, vegetables binding together to form the shape of a patty is not so easy. On the other hand, the patties should be oozing out with flavor to make them as appealing as their meaty counterpart.
And hey, I’ve found the perfect answer for all your veggie patty queries. It’s the classic aloo tikki or Indian potato patties. Super simple yet flavorful patties loaded with potatoes, aromatic spices and herbs. Sounds interesting?
So what makes these potato patties so special? One, vegetarian patties often tend to be dry inside due to lack of moisture. In contrast, potatoes have a good moisture content that will in turn keep these patties moist and soft inside. Moreover, when fried, the outside of the patties turn super crispy. Crispy outside, soft inside. Well, I think I’m talking about the best vegetarian patties on the planet.
Two, the main ingredient of aloo tikki is potatoes. Yes, potatoes. Do you love potatoes? Honestly, I’m addicted to them. Whole potatoes are cooked, peeled and mashed ready to be loaded with extra spices and herbs. If you don’t like potatoes or are looking for a low-carb version, substitute with sweet potatoes.
Three, the rest of the ingredients going into the mashed potatoes. These definitely makes aloo tikki the most delicious vegetarian snack and appetizer. Cumin, garam masala, turmeric and chat masala. I’ve a deep love for fresh coriander (cilantro), so a generous amount of this fabulous herb goes into the patties as well.
Alright now, what about the binding agent? Like meat patties, these potato patties also require some kind of binding agent to prevent them from falling apart during the frying process. In this recipe, a soaked loaf of bread will do the job. You can also use all purpose (plain) flour. Rice flour and gluten free all purpose (plain) flour are great gluten free alternatives.
Ok, once you mix in all the ingredients, shape them into patties and shallow fry in hot oil. Get ready to bite into those crispy patties with soft, fluffy center.
- 6 small or 2 large potatoes
- 1 white bread slice
- ¼ tsp ground turmeric (turmeric powder)
- ½ tsp ground cumin (cumin powder)
- ½ tsp garam masala
- ¼ tsp red chili powder (optional)
- 1 tsp chat masala
- ¼ cup chopped onions
- ¼ cup chopped coriander (cilantro) leaves
- 1-2 green chilies, chopped
- Salt and pepper to taste
- Oil for shallow frying
- Mint chutney, to serve (optional)
- Place potatoes in a large saucepan. Cover with water. Boil for 10-15 minutes or until cooked through. Drain. Leave to cool.
- Peel off the skin from the potatoes. Set aside.
- Soak white bread in water. Set aside.
- Place potatoes in a large bowl. Use a fork or potato masher to mash the potatoes. Squeeze out all the excess water from the bread. Tear and add to the mashed potatoes. Add turmeric, cumin, garam masala, chili powder, chat masala, onions, coriander (cilantro) and green chilies to the potatoes. Season with salt and pepper. Use a spoon or your hands to combine all the ingredients together.
- Apply a little oil on the palm of your hands. Make 12 potato patties out of the mixture. Set aside.
- Meanwhile, heat oil (for shallow frying) in a frying pan over medium-high heat. When oil is hot, place the patties in a single layer. When one side is cooked and browned, flip over to cook the other side. Fry the patties in batches if needed. Do not overcrowd the pan.
- When aloo tikkis are cooked, drain them on absorbent paper towel. Serve with mint chutney if you like.
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