This street style Aloo Tikki is so good especially with an unusual healthy twist. In the Hindi language, ‘Aloo’ are potatoes and ‘Tikki’ is patties.
A simple and a rather quick recipe for breakfast to make a flavourful start to the day. A perfect pair of your usual “Chai’ with a mild savoury treat in the evenings (or in a drizzly afternoon!) These patties are purely vegan (if not using ghee) and are sure not to disappoint.
Well, what can possibly go wrong with Potatoes combined with the fresh, nutty and slightly sweet flavour of coconut?
What is Aloo Tikki?
The aloo tikki made in the streets of North India are usually stuffed with a spiced filling of peas and paneer or chana dal and served with chana masala or chole (spicy chickpea curry).
This platter is then topped with onions, sweet tamarind-jaggery chutney and hot green chutney (cilantro+green chillies dip). Sometimes curd (yogurt) is also added.
In some places in India, aloo tikki is known as aloo pattice or aloo patties and usually made without any stuffing. The method of making them is similar with some variations in the spices added.
A popular street food In Mumbai are these crisp aloo patties served with Ragda (white peas curry) and is also known as Ragda patties.
In the recipe below a combination of Potatoes and grated Coconut to make patties is used. This is somewhat similar to ‘Farali Pattice’ a popular Gujarati snack, made for folks who are fasting during the festival of Navratri. But unlike the ‘Farali Pattice’, these patties are not stuffed. This recipe of Potato and Coconut patties needs fewer ingredients and doesn’t require to be deep-fried with the oil, and as I said, it doesn’t take much time to cook either.
Tips for making Crispy Aoo Tikki/Patties
- Types of Binding Ingredients: I always add a binding agent while preparing aloo tikki. It helps to keep the tikki in shape and they do not crumble while frying. They also help in crisping up the patties while frying. Use almond flour, arrowroot flour, you can even use corn starch, rice flour, gram flour, roasted besan (roasted chickpea flour), potato starch or tapioca starch. But do not skip on the binder as they make the aloo tikki nicely crispy and crusty.
- Binding Ingredients :Just remember that when you add any thickener, the potato has to be cooled down completely. Otherwise the mixture becomes sticky, if the thickener is added in hot or warm potatoes.
- Crumb Coating: If you prefer, you can crumb coat the tiki before frying. Traditionally it is not done in Indian style.
- For fasting: If making aloo tikki for Hindu fasting days, then only add arrowroot flour or buckwheat flour or water chestnut flour or tapioca flour. Also add rock salt, instead of regular salt.
- Frying Twice: You can fry aloo tikki twice for more crispiness. Initially fry till pale golden. Then fry for a second time until crispy and golden.
- Freezing: You can even freeze these Indian potato patties after shaping them and keep them stored in a sealed container or a zip lock bag. Before frying these frozen aloo tikki, thaw them first.
Tips to keep in mind while boiling potatoes for patties.
- Use a minimum quantity of water while boiling just enough so cook the potatoes and not drown them in water.In this way, the potatoes will not get soggy.
- Use a pressure cooker /open pan or instant pot to cook potatoes but remember to cook them 75 per cent(al dente) and not soft and mushy.
- Cool the potatoes completely or use day-old potatoes for the patties for best results.
- Grating the cooled potatoes for making tikkis gives it an unusual texture than mashing with a masher, the bit in the patties really tastes nice.
Aloo Tikki is served as an evening snack with some green chutney (cilantro dip) and tamarind chutney. You can even serve it with a yoghurt dip. If you have made chana masala, then serve with chana masala.
Aloo Tikki Burgers– Crisp aloo tikki sandwiched in gluten free burger buns and then topped with veggies and spiced with chutneys of choice
Dahi Aloo– Potato patties topped with yogurt, sweet chutney, green chutney and spice blends.
Aloo Tikki Choley– Potato patties served with a spicy North Indian chickpea curry along with various chutneys.
Frankies– A delicious frankie made with thin oats rotis stuffed with crisp aloo cutlet, veggies and yogurt raita.
Potato Coconut Patties
A simple and a rather quick recipe for breakfast to make a flavourful start to the day. A perfect pair of your usual “chai’ with a mild savoury treat in the evenings (or in a drizzly afternoon!) These patties are purely vegan (if not using ghee) and are surely not to disappoint.
- 3 medium-sized boiled potatoes
- 2 tablespoons grated fresh coconut
- 1 teaspoon almond/arrowroot powder
- 1 teaspoon grated ginger
- 1 teaspoon finely chopped green chillies (or to taste)
- ½ teaspoon crushed pepper
- Salt to taste
- 1 tablespoon ghee/butter/oil
- 2 teaspoon chopped coriander
- Grate potatoes and add the powdered almond. Mix well.
- Add salt, ginger, green chillies, grated coconut. And pepper if you are using it.
- Make circular 3’’ dics.
- Heat a cast iron skillet. Add ghee and add these roundels. Keep the heat low and roast each side by flipping every 5 minutes and adding ghee if needed.
- Serve warm with mint coriander chutney.
Boiled and cooled potatoes are preferred in this recipe as the patties will be crispier and well shaped.
Use dried/desiccated coconut if fresh is not available, though taste may vary a bit.