Ingredients with Measurements:
- 4 medium-sized potatoes, boiled and mashed
- 1/2 cup bread crumbs
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped coriander leaves
- 2 green chilies, finely chopped
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- Salt, to taste
- Oil, for grilling
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. In a mixing bowl, combine the mashed potatoes, bread crumbs, onion, coriander leaves, green chilies, ginger paste, cumin powder, coriander powder, red chili powder, and salt. Mix well.
2. Divide the mixture into equal portions and shape them into round or oval-shaped tikkis.
3. Heat the grill pan or outdoor grill on medium heat.
4. Brush the tikkis with oil on both sides.
5. Place the tikkis on the grill pan or outdoor grill and cook for 3-4 minutes on each side or until golden brown and crispy.
6. Serve hot with mint chutney or ketchup.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Grill pan or outdoor grill on medium heat
Serving size:
- Makes 8-10 tikkis
Nutritional information:
- Calories: 120 per tikki
- Total fat: 2g
- Cholesterol: 0mg
- Sodium: 200mg
- Total carbohydrates: 23g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 3g
Substitutions for ingredients:
- Bread crumbs can be substituted with cornmeal or semolina.
- Green chilies can be substituted with red chili flakes or cayenne pepper.
- Coriander leaves can be substituted with parsley or mint leaves.
Variations:
- Add grated carrots or beetroot to the mixture for added nutrition and color.
- Stuff the tikkis with cheese or paneer for a cheesy twist.
- Add chopped spinach or kale to the mixture for added greens.
Tips and tricks:
- Make sure the potatoes are boiled and mashed well to avoid lumps in the tikkis.
- Use a non-stick grill pan or brush the grill with oil to avoid sticking.
- Serve the tikkis hot and crispy for the best taste.
Storage instructions:
- Store the leftover tikkis in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the tikkis in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the tikkis on a bed of lettuce or cabbage for added color and texture.
- Garnish with chopped coriander leaves or grated cheese.
Pairings:
- Serve with mint chutney or ketchup for dipping.
Suggested side dishes:
- Serve with a side of roasted vegetables or a fresh salad.
Troubleshooting advice:
- If the tikkis are falling apart while grilling, add more bread crumbs to the mixture to bind it better.
Food safety advice:
- Make sure the potatoes are cooked well to avoid any risk of food poisoning.
- Store the leftover tikkis in the refrigerator and consume within 2 days.
Food history:
- Aloo Tikki is a popular street food in India, made with mashed potatoes and spices.
Flavor profiles:
- The Aloo Tikki has a crispy exterior and a soft and flavorful interior, with a blend of spices and herbs.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indian