Aloo Tikki is a popular Indian street food made with boiled potatoes, aromatic spices, and herbs.They can be made with or without a filling/stuffing in the center. These tikkis can be made in a tawa on a stovetop, baked in a microwave, or in an air fryer.
2–3 large Potatoes
1 tbsp Ginger, finely chopped
1–2 Green Chili, finely chopped
Fresh Coriander leaves
1 tsp Red Chili powder
1 tsp Cumin powder (preferably roasted)
1/2 tsp Chaat Masala
Red chili flakes, optional
3 tbsp Corn Flour
1 tbsp Breadcrumbs, optional (if the mixture is sticky)
Salt, to taste
Oil or Ghee for frying
Pomegranate arils, for garnish (optional)
Boil the potatoes in an instant pot or in a pressure cooker. Refrigerate for a couple of hours. Peel and mash the potatoes.
Add finely chopped ginger, green chilies, coriander leaves, red chili powder, cumin powder, chaat masala, and red chili flakes.
Add cornflour and/or breadcrumbs for binding.
Season with salt and combine everything well to form a smooth dough.
Divide the dough into equal-sized balls.
Grease the palm of your hands with some oil. Take each ball and press to make it flat. Repeat the process. If there are any cracked edges, roll slightly on the surface to even it out.
ALOO TIKKI IN AIR FRYER:
Preheat the air fryer at 200 C or 390 F for 5 minutes.
Grease the air fryer basket with oil or ghee. You may also choose to use a cooking spray.
Arrange the tikkis in the basket in a single layer. Brush with a little oil.
Air fry for about 8 minutes.
Once done, flip the patties, and brush with a little more oil. Cook for about 6 more minutes.
Remove and serve hot with ketchup or any chutney of your choice.
ALOO TIKKI- STOVETOP METHOD:
To make aloo tikki, heat oil in a pan, preferably a non-stick pan or cast-iron skillet.
Place the tikkis one by one into the pan. Fry in medium heat and once the base turns golden, flip and cook the other side.
Remove and serve with chutney. You may also garnish with pomegranate arils.
It is important to cool the potatoes before you start preparing the dough. Do not use freshly boiled potatoes. Refrigerate for a couple of hours. The binding agent (like cornflour) should only be added to cooled potatoes else it will result in a mushy mixture.
If you are cooking the tikkis on a stovetop, shallow fry them. This ensures crispier patties. You can do a heat test by dropping a pinch of the mixture in hot oil. If the mixture rises to the top, the oil is hot enough for frying.
- Category: Snacks/Side Dish
- Method: Air Fryer
- Cuisine: Indian
Keywords: aloo tikki in air fryer, crispy aloo tikki