With just a few ingredients, these delicious Aloo Tikki are quick to prepare! This is an amazing make-ahead meal, and the Aloo Tikki can be fried up just in time to enjoy them. If you are looking for a tasty Diwali recipe, this is the one for you!
- 1 kg (4) Potatoes
- 2 tsp Salt
- 5 tbsp Rice Flour/ Corn Flour
- 2 tsp Amchoor Powder (Dried Mango Powder)
- 2 tsp Red Chili Flakes
- 1 tsp Cumin Powder
- ½ tsp Turmeric Powder
- 1 Green Chili, finely chopped
- 2-3 Garlic Cloves, finely minced
- 1 tbsp Mint leaves finely chopped
- 1 tbsp Fresh Coriander, finely chopped
- 2 cups Oil, for frying
- To a deep pot, add the cleaned, washed, and chopped potatoes. Add enough water to come above the level of the potatoes. Add salt and place the potatoes on a medium heat to boil. Once the potatoes have cooked, drain out the water, allow them to cool and come to room temperature before placing them in the refrigerator for at least 3-4 hours, overnight would be best.
- Now grate or mash the potatoes, then add the rice flour, amchoor powder, red chili flakes, cumin powder, turmeric powder, finely chopped green chili, minced garlic cloves, finely chopped mint leaves and coriander.
- Give all the ingredients a mix and bring it together to form a ball. Cover and allow the mixture to rest for 30 minutes.
- In a heavy bottom skillet, add about 2 cups oil, and on medium heat allow the oil to heat.
- At the same time, start forming the Aloo Tikkis. In a small bowl, add a little oil to apply to the palms of your hands to prevent the potato mixture from sticking to your hands. Now, depending on the size of the Aloo Tikkis you want to make, take a portion of the mixture in the palm of your hand and then start forming the Tikkis. Once you have formed 5 of them, place them in the heated oil and allow them to cook till they turn golden on one side, then flip them over and fry them till golden on the other side.
- Now with a slotted spoon lift them out of the oil and drain off the excess oil. A tip to keep them crispy is to place them on a wire rack after frying.
- Serve them hot with a side of green mint chutney, and sweet date and tamarind chutney.