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aalu tikki recipe by nisha madhulika
Ingredients for Aloo tikki Chaat
Boiled potatoes – 8 to 9 (600 grams)
Oil – 3 to 4 tsp
Coriander leaves – 2 to 3 tbsp (finely chopped)
Green chilies – 2 (finely chopped)
Corn flour – 2 to 3 tbsp
Salt – 1 tsp or to taste
Green coriander chutney
Sweet tamarind chutney
Roasted Cumin powder
Red chilly powder
How to make quick Spicy Crisp Aloo Tikki
Peel the boiled potatoes and grate them.
To the grated potatoes add finely chopped green chilies, salt, finely chopped green coriander and corn flour. Mix everything really well and knead dough to make the tikkis. Stuffing for tikkis is now ready.
Heat a pan. Grease your hands with some oil and pinch small portion from the prepared mixture. You can make tikki small or big as per your desire and preference.
Now roll out the mixture into round shape. Then flatten this round dough ball, giving it a shape of tikki. Likewise prepare rest of the tikkis as well.
Pour some oil in the heated pan and spread it evenly. Now place as many tikkis as possible on the pan for shallow frying. Keep the flame low-medium to roast the tikkis.
Let the tikkis roast from beneath until they get golden brown in color. Then flip the sides and let it get golden brown from the other side as well.
Aloo tikki is now roasted well from both the sides, transfer it to a plate and likewise prepare rest of the tikkis as well.
Aloo tikki is now ready. To serve, take whisked curd, sweet tamarind chutney, green coriander spicy chutney, roasted cumin powder, black salt and red chilly powder.
Take a plate and keep 1 or 2 aloo tikkis over it. Pour some curd over the tikkis, followed by sweet tamarind chutney, green coriander chutney. Then sprinkle some roasted cumin powder, black salt, red chilly powder and besan sev and serve.
aloo tikki recipe by hebbar’s kitchen
9 potato / aloo (boiled & grated)
3 chilli (finely chopped)
3 tsp ginger garlic paste
0.75 tsp turmeric
1.5 tsp kashmiri red chilli powder
1.5 tsp cumin powder / jeera powder
1.5 tsp aamchur / dry mango powder
1.5 tsp chaat masala
1.5 tsp salt
6 tbsp mint / pudina (chopped)
6 tbsp coriander (chopped)
6 tbsp corn flour
oil ( for frying)
firstly, in a large mixing bowl take 3 boiled and grated potato.
make sure to pressure cook potatoes for 4-5 whistles and drain off the water as soon as pressure releases.
add 1 chilli, 1 tsp ginger garlic paste, ¼ tsp turmeric and ½ tsp chilli powder.
also add ½ tsp cumin powder, ½ tsp aamchur, ½ tsp chaat masala and ½ tsp salt.
further add 2 tbsp mint and 2 tbsp coriander.
now add 2 tbsp cornflour and mix well alternatively use poha powder or rice flour as it helps to absorb moisture.
mix well forming a soft dough.
grease hand with oil and prepare ball-sized tikki.
shallow fry in hot oil. you can alternatively roast or deep fry.
roast on low flame until it turns golden brown.
flip over and cook on both sides.
finally, enjoy aloo tikki with green chutney, tamarind chutney or prepare aloo tikki chaat.
aloo tikki recipe by kunal kapoor
Tel (Oil) – 3tbsp
Heeng (asafoetida) – ¾ tsp
Jeera (Cumin) – 1½ tsp
Saunf (fennel) – 1½ tsp
Adrak (Ginger) chopped – 2tsp
Hari Mirch (Green chilli) chopped – 2tsp
Chana dal (boiled) – 1cup
Namak (Salt) – to taste
Haldi (Turmeric) – ¾ tsp
Lal Mirch (Chilli powder) – 1tsp
Dhaniya Powder (Coriander powder) – 1tbsp
Hara Dhaniya (Coriander chopped) – handful
Aloo (Potato) (boiled & mashed) – 2cups
Namak (Salt) – to taste
Cornstarch or Rice Flour – 3-4tbsp
Hara Dhaniya (Coriander chopped) – handful
Tel (Oil) – for frying
For Sweet curd
Dahi (Curd) – 1cup
Chini (Sugar) powdered – 2½ tbsp
Kala namak (Black salt) – a tiny pinch
Namak (Salt) – a tiny pinch
FOR ALOO TIKKI STUFFING
Heat a pan and drizzle oil. Once hot sprinkle heeng, add cumin and fennel seeds. Stir and add ginger & green chillies. Give a quick stir and add boiled chana dal with our any water.
Sprinkle salt, turmeric, chilli powder, coriander powder and cook them together for 3mins. Sprinkle freshly chopped coriander and remove it from heat. Take it out on to a platter and let it cool completely.
FOR SWEET CURD
Mix together curd, sugar, black salt and salt. Whisk them together until the curd is smooth. Keep aside, best is to keep it refrigerated so that it is cold when we serve it.
FOR ALOO TIKKI
Place the boiled & mashed potato in a bowl and add salt, cornstarch or rice flour, black salt and coriander. Mix them well. Lightly oil your hands and then divide the potato mixture into 6 equal size balls.
Press it in the centre to make a depression, fill it with chana dal and gently roll it up.
Press it gently to flatten it into a tikki shape and keep aside. Repeat the same for the remaining potato balls.
Heat a tawa or a pan and add sufficient oil to shallow fry the aloo tikki. You can also bake it, deep fry or air fry it. Cook on one side on medium heat and then carefully turn over once it browns evenly. Now brown it on the 2nd side as well.
Remove tikki to a plate, drizzle sweet curd, saunth chutney, mint chutney and garnish it with beetroot julienne, carrot julienne, pomegranate (anar) and sev. Serve it hot.
aloo tikki recipe by ranveer brar
2 Cup Potatoes, boiled & mashed
1 tsp Coriander Powder
½ tsp Cumin Powder
1 tsp Red Chili Powder
1 tsp Amchoor Powder
½ tsp Chaat Masala
½ tsp Black Pepper Powder
1 tsp Garam Masala Powder
1 tbsp Corn flour
Pink Salt, to taste
Oil, for frying
Take potatoes in a bowl and add all the other ingredients in it.
Combine everything together and divide into equal portions and make patties out of it.
Heat oil in a pan. And shallow fry the patties from both the sides till nice crisp layer is formed.
Remove on absorbent paper and drain off the excess oil.
Serve it as a chaat or just with mint chutney.
aloo tikki recipe by sanjeev kapoor
Ingredients for Aloo Ki Tikki Recipe
Potato 3-4 large
Ghee to fry
Fresh coriander leaves chopped a few sprigs
Rock salt (sendha namak) to taste
Asafoetida a pinch
Red chilli powder 1/2 tablespoon
Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well.
Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden.
Drain onto an absorbent paper. Serve with green chutney or lemon pickle.