I serve Aloo ki tikki in a number of ways and across occasions. As a party starter, kids get-together, evening chai or a complete meal in itself. When serving as a starter, I make tiny mini ones. To be honest I am partial to making tiny versions of snacks. I do it with kachoris as well as samosas.
Sometimes they make for a complete meal and that’s when I make them king size and serve them with chole, mint coriander chutney and sweet tamarind chutney.The faithful tikki has never let me down.
I make them with a dal and peas stuffing when serving for a meal. This is the simple un-stuffed quick make tikki!
4-5 large potatoes, boiled, peeled and mashed
5-6 slices of bread, soaked, squeezed and crumbled
1 medium onion, chopped very fine
1 Tbsp fresh coriander, chopped fine
1 tsp green chilli, chopped very fine
½ tsp ginger, grated very fine
1 tsp salt
½ tsp red chilli powder
¼ tsp garam masala
¼ tsp mango powder
A pinch of black pepper powder
Mix all the listed ingredients well.
Make small tikkis.
Deep fry in medium hot oil, or shallow fry in a heavy bottomed pan alternating the heat between high and medium. Keep an eye at all times. We are looking for a nice brown crust.
Serve with green coriander chutney and tomato ketchup.