Aaloo Tikki

Aloo (Potato) Tikki (Croquette) is a typical afternoon snack that’s served with Indian chai. There is probably a variation of crispy potato patties in every cuisine, and this version is a crispy cutlet made of mashed potatoes, black salt, chilli powder, turmeric and other spices that makes this quintessentially Indian.

Ingredients
serves 4 (8 tikkis)

5 medium Idaho potatoes, washed thoroughly
1 cup frozen peas, thawed to room temperature
2 tbsp fresh cilantro, washed and finely chopped
1 tbsp cumin+coriander powder (1/2 tbsp each)
1 tbsp garam masala
1/2 tsp black salt (kaala namak)
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp coarse kosher salt
1 cup panko bread crumbs
2-3 tbsp canola oil for shallow frying

Method

In a microwave safe bowl add 1/2 cup water along with the potatoes and microwave on high for 6-7 minutes. Potatoes should be cooked al dente where it is cooked through the center, but not falling apart and mushy. Depending on your microwave, you may need a few additional minutes. Let this cool until you can handle them and peel the potatoes. Thaw a cup of frozen peas and set aside. Measure and keep all the spices and salt ready.

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In a mixing bowl, mash the potatoes well until mostly smooth, but leave a few potato chunks in there for texture. Add the peas, spices and cilantro and mix well together. At this stage taste the mixture and adjust seasoning if needed.

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Get a bowl of panko breadcrumbs ready. Roll a ball of the potato mixture and dip well into the crumbs and move it around and press gently so all the sides have crumbs adhering to it.

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Press it down gently in the palm of your hands to make a patty, and roll one more time in the crumbs and set aside on a plate. Make the rest of the potato mixture into patties and lay them all separately on a plate to rest for a couple of minutes.

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Heat an iron skillet with a few tablespoons of canola oil.  Once heated well (over medium heat for a couple of minutes) place 3-4 tikkis over the oil. you should here vigorous sizzling. If you don’t, your pan is not hot enough, and just increase the heat for a few minutes and drop it back to medium. You will notice the edges becoming crispy and turn them over at that time.

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Cook on the other side for a minute or so, just until it is crispy on both sides.

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I always serve with a combo of mint chutney and spicy ketchup.

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