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 evening
snacks.WORD Aloo Tikki comes from
our neighboring country, India. In Pakistan, people call it Aloo Kabab or Potato Cutlets.
Both countries love to eat people of all age groups. They are especially crazy
about potatoes.
Aloo Kebab also has another name, Patty. Tikki is called in Hindi and called Patty in English some
people call it Cutlets. I have
also shared different types of aloo kabab recipes on my blog. You can check them out
by clicking the links below.
In India, Aloo
Tikki is made with stuffing like pea masala or Paneer masala, but here, I made some changes to make it in my style. I added some spiced meat by shredding it 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 have some health issues, then it can be
skipped, and add some spiced paneer and peas by adding the same spices that I
added to the meat.
For the best result, follow my detailed step-by-step photo, video, and instruction 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 and spiced with herbs, these Pakistani-style potato patties are
shallow-fried or pan-fried to perfection until crisp.
Recipe
Note:
- As I said above, I added some spiced beef meat that you can add by choice of 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 making 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 tikki is 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 isn’t as sweet as other types of potatoes. They become sweet in the summer, especially in the monsoon season.
Can
We Stuff Shredded Meat/Mince Instead of Mix?
Yes, you can stuff with minced meat of your choice if you prefer stuffing in aloo Tikki rather than
mixing. Whatever is easy for you, but
before stuffing, do one thing: add crumbs or leftover bread slices 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 for binding.
Stuffing takes a bit longer than mixing. If you have time and you like you can do it. You can even give them a shape of your choice.
Can
we add minced rather Than Meat?
Yes, you can add minced meat if you don’t want to add whole meat. You cook the mince with the same ingredients that I have shown in the
video or told you in writing.
What Type of Binding Agent is 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 it 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
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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 a little water in 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.
Bring it to a boil first, then cover and let it cook until the meat is tender and the water dries out.
Once the meat is well cooked and the water dries out, mash them with a hand masher
Let it rest for 10 minutes.
When the base is crispy and golden, gently flip each tikki with a spatula. Fry the second side till crispy and golden.
Serve hot aloo tikki with green
chutney and tamarind
chutney. You can also serve these potato
patties with yogurt
chutney.
Aloo Tikki or aloo kabab is the most popular snack in the subcontinent. Made with boiled and mashed potatoes, spices, and herbs...
Ingredients for meat masala:
- 8-10 pods, garlic cloves
- 2 inches of ginger
- 8-10, green chilies
- 1 tsp black peppercorns
For Cooking Meat:
- 600ml, water
- 500g,beef/chicken/mutton/lamb
- 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 you above, 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 a 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 a boil first, then cover it 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 them. 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 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 and, at the end, added 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 a kabab/tikki shape. I used a kabab maker; if you
have one, you can make it; otherwise, do it by hand
Fry Aloo Tikki: 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. Remove and place
on a paper towel. Fry all tikkis in batches this way
Serving Tips: Serve hot aloo tikki with
green
chutney and tamarind
chutney. You can also serve these potato
patties with yogurt
chutney
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