Aloo Tikki also known as Potato cutlets is the most demanded and followed the recipe in every desi household in Asia, especially in India. It is the most go-to snack for people that are easy to prepare and you can have all the fun while sitting at your home. Even kids are used to demanding these from their mommies.
These aloo Tikki or Potato cutlets taste amazing when served with ketchup and green chutney. You can make several aloo tikkis that can feed all the people sitting at the dining table at one time. When chaat masala is sprinkled over these cutlets before serving they taste and smell fantastic.
INGREDIENTS
- 3-4 large-sized potatoes
- Ghee or oil for frying
- Few strings of fresh coriander leaves, chopped
- Rock salt to taste
- 1/2 tablespoon of red chili powder
- 1 tbsp jeera powder
- 3-4 chopped green chilies
- A pinch of asafoetida
How to make Aloo Tikki or Potato Cutlets by Sanjeev Kapoor
- Firstly, take a skillet and fill it with water. Boil the large-sized potatoes in this water. Once boiled check by inserting a fork at the center of the potato to confirm whether it is fully boiled.
- Then let this potato cool and peel, Mash the potatoes using a fork.
- In the next step, add the chopped green chilies and coriander leaves.
- To spice up the mixture, add in the rock salt and asafoetida.
- In the end, shower the red chili powder and give a good mix to your potato mixture.
- Divide the mixture, take small portions one by one and make cutlet-shaped aloo tikkis.
- Heat up oil in a frying pan and shallow fry the aloo tikkis. Drain the excess oil by using tissue paper and then serve with garlic sauce, ketchup, and Raita.
FAQs?
Can we coat the tikkis with some material before frying?
Yes, people usually coat the aloo tikkis by dipping them in blended eggs. Dip them in the eggs and then fry in the pan. It will make the age of a thin layer of egg on both sides of your cutlet.
Why do my cutlets break while frying?
This happens mostly when the potato mixture is too dry and is not moist enough to stay together. Apply some oil at the palms of your hand to avoid them sticking to your hands and to keep them moist.
Aloo Tikki Recipe Sanjeev Kapoor
Ingredients
- 3-4 large-sized potatoes
- Ghee or oil for frying
- Few strings of fresh coriander leaves chopped
- Rock salt to taste
- 1/2 tablespoon of red chili powder
- 1 tbsp jeera powder
- 3-4 chopped green chilies
- A pinch of asafoetida
Instructions
- Firstly, take a skillet and fill it with water. Boil the large-sized potatoes in this water. Once boiled check by inserting a fork at the center of the potato to confirm whether it is fully boiled.
- Then let this potato cool and peel, Mash the potatoes using a fork.
- In the next step, add the chopped green chilies and coriander leaves.
- To spice up the mixture, add in the rock salt and asafoetida.
- In the end, shower the red chili powder and give a good mix to your potato mixture.
- Divide the mixture, take small portions one by one and make cutlet-shaped aloo tikkis.
- Heat up oil in a frying pan and shallow fry the aloo tikkis. Drain the excess oil by using tissue paper and then serve with garlic sauce, ketchup, and Raita.
