Sanjeev Kapoor Receipe - How to make Aloo Ki Tikki Recipe.
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Originating from North India, Aloo ki Tikki is a beloved street food often enjoyed as a snack or appetizer. Traditionally served with tangy chutneys and yogurt, these crispy potato patties symbolize comfort and home cooking. Today, variations abound globally, with different spices and fillings, making it a versatile dish cherished by many.
Ingredients
- ●potatoes
- ●green peas
- ●bread crumbs
- ●ginger
- ●green chilies
- ●coriander leaves
- ●cumin seeds
- ●salt
- ●oil
- ●lemon juice
- ●garam masala
- ●red chili powder
- ●turmeric powder
Instructions
- 1Boil potatoes until tender, about 15-20 minutes.
- 2Peel and mash the boiled potatoes in a large bowl.
- 3Cook green peas in boiling water until soft, about 5 minutes, then mash them.
- 4Mix the mashed potatoes and peas together in the bowl.
- 5Add ginger, green chilies, coriander leaves, cumin seeds, salt, lemon juice, garam masala, red chili powder, and turmeric powder to the mixture.
- 6Combine all ingredients thoroughly until well blended.
- 7Shape the mixture into small patties or cutlets.
- 8Coat each patty with bread crumbs for a crispy texture.
- 9Heat oil in a frying pan over medium heat until shimmering.
- 10Fry the patties in batches until golden brown, about 3-4 minutes per side.
- 11Remove the patties and drain on paper towels to absorb excess oil.
- 12Serve hot with chutney or yogurt.
Ingredient Alternatives
potatoes
Healthier: sweet potatoes
Cheaper: mashed potatoes
Sweet potatoes add nutrients and a different flavor.
bread crumbs
Healthier: oats
Cheaper: crushed crackers
Oats are healthier and gluten-free.
green peas
Healthier: edamame
Cheaper: frozen peas
Edamame offers a protein boost.
ginger
Healthier: ginger powder
Cheaper: none
Ginger powder is more shelf-stable.
Techniques
boilingmashingmixingfrying
Equipment
potbowlfrying panspatulapaper towels
🌶️🌶️🌶️Mediumgluten
Also Known As
Potato CutletsAloo Tikki
Ingredients
- ●2 cups Greek yogurt
- ●1/2 cup fresh lemon juice
- ●1/2 cup honey
- ●1 tsp lemon zest
- ●1/4 tsp salt
- ●1/2 cup water
Instructions
- 1In a mixing bowl, combine Greek yogurt, fresh lemon juice, honey, lemon zest, and salt.
- 2Whisk the mixture until smooth and well combined.
- 3Add water to the mixture to thin it out slightly, and whisk again.
- 4Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
- 5Insert sticks into the molds and freeze for at least 4-6 hours or until solid.
- 6To remove the popsicles, run warm water over the outside of the molds for a few seconds.
- 7Gently pull the popsicles out of the molds and enjoy!
- 8Store any leftovers in the freezer.
Equipment
mixing bowlwhiskpopsicle moldspopsicle sticks
Pulao is a popular rice dish in Indian cuisine, often made with various vegetables and spices. Onion bhajia is a common snack or appetizer, especially during monsoon season.
Ingredients
- ●1 cup basmati rice
- ●2 cups water
- ●1 medium onion, sliced
- ●1/2 cup mixed vegetables (carrots, peas, beans)
- ●1 tsp cumin seeds
- ●1 tsp garam masala
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●2 tbsp oil
- ●Salt to taste
- ●1 cup chickpea flour (besan)
- ●1/2 tsp baking soda
- ●Water (as needed for batter)
- ●Oil for deep frying
Instructions
- 1Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- 2In a pressure cooker, heat 2 tbsp of oil over medium heat. Add cumin seeds and let them splutter.
- 3Add sliced onions and sauté until they turn golden brown.
- 4Stir in the mixed vegetables, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes until the vegetables are slightly tender.
- 5Add the soaked and drained rice to the cooker and mix gently with the vegetables and spices.
- 6Pour in 2 cups of water and add garam masala. Stir well and close the lid of the pressure cooker.
- 7Cook on high heat until the first whistle, then reduce the heat to low and cook for another 5 minutes. Turn off the heat and let the pressure release naturally.
- 8For the onion bhajia, in a bowl, mix chickpea flour, baking soda, and salt. Add water gradually to make a thick batter.
- 9Heat oil in a deep frying pan over medium heat. Dip the sliced onions in the batter and fry them in hot oil until golden brown and crispy.
- 10Remove the bhajias and drain on paper towels to remove excess oil.
- 11Serve the instant veg pulao hot with crispy onion bhajia on the side.
Equipment
pressure cookerdeep frying panmixing bowlspatulastrainer
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