Aloo Tikki Recipe || Aloo Kabab Recipe || Potato Cutlets Recipe With Step by Step Photos and Video…..
Aloo Tikki or Aloo Kababs are the easiest and most delicious side dishes or also evening snacks.WORD Aloo Tikki comes from our neighbor country India. in Pakistan, people call it Aloo Kabab or Potato Cutlets. both countries love to eat of all age groups people. especially kids crazy about potatoes.
Aloo kabab has also another name Patty. Tikki is called in Hindi and called Patty in English some people is called it Cutlets. I have also shared different types of aloo kabab recipes on my blog you can check out by clicking the given links below
In India, Aloo Tikki is made with stuffing like peas masala or Paneer masala ETC but here I brought some changes to make it in my style. I added some spiced meat by shredding them to enhance the taste since in Pakistan people love meaty recipes instead of veggies only
Hopefully, all will love it and if you are vegetarian/vegan or something health issues then can be skipped and add some spiced paneer, and peas by adding the same spices that I added to meat
For the best result follow my detailed step-by-step photo, video and instructions tips and video below
About Aloo Tikki:
Aloo Tikki or aloo kabab is the most popular snack in the subcontinent. made with boiled and mashed potatoes, spiced and herbs these Pakistani-style potato patties are shallow-fried or pan-fried to perfection until crisp
- As I told above I added some spiced beef meat that you can add by choice chicken, mutton, or lamb.
- I made the Tikki by mixing aloo meat mixture spices and herbs. these are crazy delicious and addictive. to make the plain aloo Tikki simply skip making the stuffing or mixing. you can make plain Tikki thin or thick to your liking.
- Boiling potatoes correctly is the crucial step to make crisp and firm potato patties. boil them just until fork tender, overcooked potatoes often turn mushy and become paste-like due to the excess moisture
- Mushy potatoes will need lots of flour or bread crumbs to reduce the moisture
- Aloo tikkis are mostly shallow fried However they can also be pan-fried, air fried, or grilled in an oven if shallow frying oil in the pan should come to at least half the height of the Aloo Tikki
- Make sure the oil is hot enough, if not the aloo tikkis will stick to the pan and mess up.to check the oil temperature drop a small piece of the prepared mixture if it comes up steadily then it is the right temperature
- If you are making plain Aloo Tikki and it mistakenly turns mushy or sticky don't worry. to fix it, add some crumbs or bread slices without them soaking in water
How to Boil Potatoes:
One way is to boil the whole potatoes in a pot without peeling the skin. The other way is to cube them and steam them over a steamer or a pot a perfectly boiled potato should be fork tender but not mushy
What Kind of Potatoes are Used:
Try to use Potatoes that are not very sticky. starchy potatoes are the best bet. preferably make the patties with red potatoes since red potatoes taste aren’t sweet as other types of potatoes taste become sweet in summer, especially in the monsoon season
Can We Stuff Shredded Meat/Mince Instead of Mix?
Yes, you can stuff mince meat by your choice if you prefer stuffing in aloo Tikki rather than mixing. whatever ease for you, But before stuffing you do one thing is to add crumbs or leftover bread slice with aloo dough for binding since we didn’t add any binding agent in potato dough as we are mixing meat with potato then no need of binding
Stuffing takes time a bit longer than mixing. if you have time and you like you can do it. even you can give them a shape of your choice
Can we Add Mince Rather Than Meat?
Yes, you can add mince if you don’t want to add meat. you cook the mince with the same ingredients which I have shown in the video or told you in writing
What Type of Binding Agent Required in Tikki?
Usually when we make aloo kabab/aloo Tikki then is to add crumbs or bread slices or sometimes cornstarch to give it to accurate shape but when we talk about adding mince or meat in potatoes then no need to add any binding agent since .meat/mince itself works as a binding agent when is mixed with mashed potatoes but one thing keep in mind as I told above potatoes are starchy so that your Tikki make in good shape and taste
Can We Stuff or Mix Veggies or Something Else Instead Of Meat/Mince?
Yes, Of course, you can stuff or mix anything by your choice Like Peas Masala, steamed spiced corn, grated cottage cheese or paneer, and cooked spilled chickpeas/chana dal in place of green peas. Make sure that the corn and chickpeas are well cooked and separate without being pasty or mushy
Can We Freez Aloo Tikki?
Yes, aloo tikki can be frozen by keeping in an air-tight jar for a week not much than that because potatoes become quickly moisturized and soggy when potato-based recipes are fr0zen
You Might Like This:
If you have tried this Aloo Tikki Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates
How to Make Aloo Tikki?
As I told above that how to boil potatoes follow the instructions given above but remember neither sticky nor mushy
Combine the ginger garlic, black peppercorns, and green chilies with little water into a blender jug and blend them into a fine paste
In a pot or pressure cooker pour water along with meat, ground masala, white vinegar, salt, and tenderizer powder then stir to mix well.
When the base is crispy and golden gently flip each tikki with a spatula, Fry the second side till crispy and golden.
Ingredients for meat masala:
- 8-10 pods, garlic cloves
- 2 inches, ginger
- 8-10,green chilies
- 1 tsp, black peppercorns
For Cooking Meat:
- 600ml, water
- Salt to taste
- Ground meat masala
- 2 tbsp, white vinegar
- ½ tsp,meat tenderrizer/papaya paste
Ingredients for Tikki:
- 750g, boiled potatoes mashed/grated
- 1 tsp, red chili powder
- ½ tsp, homemade chaat masala powder
- ½ cup, fresh mint, and coriander chopped
- 2-3 pcs, chopped green chilies
- Salt to taste if needed
- Oil/ghee for frying
How to Make Aloo Tikki ?
Boil the Potatoes: as I told above that how to boil potatoes follow the instructions given above but remember neither sticky nor mushy
Blending meat Masala: combine the ginger garlic, black peppercorns, and green chilies with little water into a blender jug and blend them into a fine paste
Cook Meat: In a pot or pressure cooker pour water along with meat, ground masala, white vinegar, salt, and tenderizer powder then stir to mix well. next, bring it to boil first then cover and let it cook until the meat is tender and the water dries out
Mashing and mixing potatoes: After peeling the potatoes mash or grate .make sure your potatoes aren’t hot otherwise after adding masala it becomes pasty. add red chili powder, and chaat masala powder and begin mixing with the help of a hand and leave it for a while
Shredded Meat: Once the meat is well cooked and the water dries out mash them with a hand masher
Stuff or Mix with Potato dough: Now add shredded meat with potato or here you can stuff meat in each aloo tikki for that take out a portion of the potato dough and give it to the shape of the bowl add stuff shredded meat or here you can variation by adding paneer cubes with meat.
I simply mixed meat with potato dough at the end add chopped coriander, mint, and green chilies.at this stage adjust the salt if needed. combine them until everything is incorporated let it rest for 10 minutes
Making Aloo Tikki: take equal portions of potato dough and give it into kabab/tikki shape I used a kabab maker if you have you can make otherwise give it to shape by your hand
Fry Aloo Tikki: On the other hand, heat the oil on the pan or griddle till medium hot. gently place the tikkis and begin to pan fry them when the base is crispy and golden gently flip each tikki with a spatula
Fry the second side till crispy and golden. you can flip once or twice more till the tikkis are golden and crisp evenly. Remove and place on a paper towel.fry in batches all tikkis this way
*Not be duplicated, rewritten or published without permission- Thank you