Hai, friends today in this post we will the recipe of snack. Everyone’s favorite food to snack. This is also very popular and comforting Indian Street food. That is Aloo tikkis. This is a very very simple recipe. Aloo tikki
To follow yet the taste of it. Is extremely delicious with that crisp outside and mile flavorful soft inside and this is a real treat to our taste.
6 big potatoes
1 TSP of red chili flakes
red chili powder
1 tsp of coriander
1/2 a tsp of cumin
a teaspoon of dry mango powder
use lemon juice
2 green chilies
some fresh coriander
rice flour 2 tsp
1tablespoon of fine semolina
So let’s get started to prepare this yummy and crispiest Aloo tikkis. Here I’ve taken 6 big potatoes. Which are boiled and kept in the fridge for about 4 to 5 hours. You can even boil a day before and keep it in the fridge. This helps in removing the excess moisture from the potatoes.
step 2:Aloo tikki
And you do which your aloo tikkis will turn super crispy. So very important tip never used freshly boiled potatoes for aloo tikkis. They have upgraded these potatoes for even binding and mixing of the masalas. And because of this, the tikkis will also turn white crunchy.
But if you want you can mash them. Also so now we’ll add in all the spices. So in goes some salt, then little black salt, just for that extra flavor 1 TSP of red chili flakes, you can also use red chili powder, 1 tsp of coriander powder, 1/2 a tsp of cumin, powder, 1/2 a teaspoon of dry mango powder. or the amchoor powder.
step 4:Aloo tikki
you can also use lemon juice, here 2 green chilies finely chopped, and some fresh coriander and now comes to the most important ingredient. This will make the tikkis very firm for binding as well as very crispy that is rice flour so here you using 2 tablespoons of rice flour.
And along with that, you use 1 tablespoon of fine semolina or the suji this will help in giving nice crispy texture. Now you’ll start mixing everything really well with the help of the hands so today you use the combination of this rice flour and suji.
step 6:Aloo tikki
But if you want you can completely use three to four tablespoons of rice flour. And if you don’t have rice flour handy then simply crushed your regular rice in a mixer to make a coarse powder out of it.
And what it does it takes all the excess moisture from the potatoes. Resulting super-crispy degrees so keep mixing it. Until it comes to a dough-like consistency just like this now leaves this mixture and the room temperature only just for about three to four minutes.
step 8:Aloo tikki
So that all the excess moisture is taken up by the suji or the rice flour. And now you’ll take a small portion of the mixture to say about three to four tablespoons with the help of greased hands. And start rolling it to make around and after making this roundel slightly flatten it. To form a flat tikkis you can simply roll it.
Also to give it an even shape just like the way you do this will help in giving it nice and uniform shape. You can make your tikkis however you like big small round or ovals so this one PT is ready.
step 10:Aloo tikki
This is how it looks you can it’s nice and clean from all the sides likewise. You’ll prepare all of them so this entire batch is ready. You can store this in the fridge at this stage in an airtight container it stays good for two days. Next heat oil for frying over medium flame.
Then place this sticks one by one into this hot oil. So basically, You can either deep-fry them shallow fry them or simply roast them. With a teaspoon of oil over a nonstick pan so you frying these you putting four at a time. Let it cook over a medium flame on the first side for about two to two-and-a-half minutes.
step 12:Aloo tikki
Then you go to flip it over on to the other side you can it’s got nice good golden brown color on this side. Similarly, cook the other side as well and keep flipping as desired to make it. Nice golden brown and crispy on both sides. So keep trying the tikkis as required so it’s done enough it’s looking quite beautiful. And it’s cooked through and fried enough on all the sides with good golden brown edges and lovely color do not overcook it.
Make it dark you go to remove it and serve it hot with some ketchup or chutney.