Aloo Tikki Recipe

                                                                            

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 of all age groups people. Especially kids crazy about potatoes.

Aloo Kabab 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, etc., 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 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 instructions tips and video below. 

                                            

My Latest Video Aloo Tikki Recipe:

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

Recipe Note:

1. As I said above I added some spiced beef meat that you can add by choice of chicken, mutton, or lamb.
2. 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.
3. 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.     
4. Mushy potatoes will need lots of flour or bread crumbs to reduce the moisture.
5. 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.
6. 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
7. 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 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 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 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

                                            

You Might Like This:

Kache Keema Kabab

Chicken Chapli Kabab

Veg Cutlets

Chicken Potato Cutlets

Potato Mince Cutlets

Potato Chops

If you have tried this Aloo Tikki Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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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.

                                            

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

                                   

                           

Once the meat is well cooked and the water dries out mash them with a hand masher

                                                    

Now add shredded meat with potato, simply mix 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.

                                     

Take equal portions of potato dough and give it into a kabab/Tikki shape I used a kabab maker if you have you can make otherwise give it to shape with your hand.

                                                           

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

                                                      

Serve hot aloo tikki with green chutney and tamarind chutney. You can also serve these potato patties with yogurt chutney

                                                                    

Lauki Kabab Recipe

                                                                          

                                  

Lauki kabab | Bottle Gourd kabab || How to Make Lauki Kabab With step-by-step photos and video....

Lauki Kabab is a simple, spicy, and easy veggie recipe, this lauki kabab is prepared with a few ingredients, It is crispy and delicious with an amazing taste_i couldn’t resist sharing this recipe with all

This recipe actually belongs to my grandmother. My father grew up eating these kababs, and I did too. My mother learned this recipe from my grandmother, and I have watched both of them cook these kebabs while growing up. It's a simple recipe that requires common spices found in any kitchen."

                              

My Latest Video Lauki Kabab Recipe:

I love these kababs with hot parathas and I can have these anytime in the day.  My brother like these kababs_this is the best who prefers to eat vegetarian dishes

There are two methods used to make these lauki kababs but this is another one which as per my calculation is the best one

Usually, people cook lauki with chana dal (Bengal gram) by adding the same spices of Shami kabab and then grinding and making kababs but I made kabab by grating raw bottle gourd and then adding some spices along with gram flour 

Gram flour works as the binding agent to make kababs_you can also add rice flour instead of gram flour or can use both flours in making lauki kababs

So let's begin with step-by-step photos 

               

For more Tasty Similar Recipes:

Pav kabab

Cabbage vada

Gola kabab

Shami kabab

Resha kabab

Fish kabab

Mince aloo cutlets

Macaroni cutlets

Mutton potato chops

Peshawari chapli kabab

If you have tried this Lauki Kabab 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!

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To make lauki kababs firstly peel and rinse the bottle gourd then grate it_Transfer all grated bottle gourd to the muslin cloth to squeeze the lauki very well_Squeeze bottle gourd as much as you can through a muslin cloth or strainer

Put the squeezed grated bottle gourd into another mixing bowl

                                       

Dry roast cumin and coriander seeds on low flame for a minute then coarsely crush them together in the mortar set aside

                       

Prepare all veggies that will be used in this recipe

                           
                                                                       

Combine all spices and chopped veggies with the squeezed lauki_Stir until everything is mixed well

                      

                               

Now add gram flour to the lauki mixture_Keep mixing the lauki mixture with gram flour until it comes into the dough foam_Gram flour quantity isn’t fixed at all this depends on the lauki mixture and how much flour is absorbed

Once the mixture gets turned into dough foam

                               

                                                                        

                                 

Divide the equal portion of the kabab dough

                     

The size and shape of the kabab depend on your choice

                                

Prepare all lauki kababs and place them on the plate

                                     

Heat the oil on the griddle/skillet or frying pan, add a little oil, and spread the oil over_Arrange 3-4 kababs on the heated griddle. And fry them on the medium flame

After 3-4 minutes flip these kababs with the help of the spatula

                                

Cook another side of kababs for another 3-4 minutes till a nice golden brown color flip the kababs a couple of times till kababs are golden evenly

                               

Once done

                       

                                                 

Place all kababs on the paper towel to remove excess oil

                                   

Transfer all kababs to the serving tray, Kababs are ready to serve,Serve hot with paratha or mint chutney

                                                           

Peshawari Chapli Kabab Recipe

                 

Peshawari Chapli Kabab || Chapel Kabab || How to make chapli kabab with step-by-step photos

Chapli Kabab is a minced kebab, usually made from ground beef or mutton with various spices in the shape of a patty. The chapli kebab is best served aromatic, moist, and spicy It is considered a specialty of Pashtun cuisine and is often served to guests. The kebab is commonly consumed in meals with bread such as naan, rice dishes such as Kabuli pulao, or wrapped in fast food in winter, green tea such as kehwa may traditionally be served alongside it, while cold drinks are preferred in the summers.
                     

Peshawari Chapli Kebab is prepared with

Raw marinated mince or ground meat can be either beef/lamb or mutton

Originated Chapli Kabab Prepared has to be?

Lamb fat, is added to the mince that giving it to unique and yummy taste besides the softness of kebab

Here I was using mutton mince that’s why I used a small amount of mutton fat that was necessary but fried in olive oil

The main ingredients are?

 It included corn flour, mince, different herbs and spices, and eggs as well as seasoning of dried pomegranate seeds

How to fry it?

The kebabs can be fried shallow or deep in vegetable cooking oil over medium heat. Some chefs fry the kebabs in lamb fat over wood-fired stoves to lend an organic flavor. This approach is avoided by other gastronomists, citing health-conscious reasons

How can be served it?

Once cooked chapli kabab can be served and garnished with parsley, onion, and tomatoes along with various chutney sauce salad and yogurt

It can be served and eaten hot with naan bread, rice, or in buns and sandwiches such as a bun kebab, bread, and burgers

I have given the chapli kabab powder recipe in my previous post, I am giving the link below

So let's begin.....
                             

Firstly beat the eggs to add a pinch of food color and salt, Heat the oil in a frying pan, and pour egg mixtures into it. Let it cook for a minute. Then stir it well over low-medium heat until the mixture turns into crumble form, remove from the heat take it out on the plate, and Set it aside

Peel and chop the onions

Peel and chop the tomatoes
Note: frozen tomatoes can be peeled off easily but if you have fresh tomatoes then just boil the water turn off the flame and put the tomato into the hot water
Leave it in the water for 10 minutes, discard it, and peel the tomatoes. Rinse and chop mint, coriander, and green chilies, and set aside

If you have tried this Peshawari Chapli Kabab, don’t forget to rate the recipe. You can also follow me on social media

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In the mincer machine put both meat and fat
Mince them together, if you haven't mincer at home you can make mince from the butcher shop, but the fat must be added to the mince

Add ginger-garlic paste and chapli kabab masala powder to the mince 

Put all scrambled eggs and chopped tomatoes, Then add all chopped vegetables along with maize flour

Mix them together very well with the help of your fingers, Knead them well into a soft dough for 10-15 minutes

Cover it and keep it in the refrigerator for marination for about 30 minutes

Make an equal portion of mince dough_Give it to a ball shape, flatten a ball between both palms like a disc, and place all chapli kababs on the tray or plate

Heat the 1 tbsp oil in the frying pan.

Note: don't need to fry the kabab in more oil
Place a kebab on the frying pan Maximum of 3-4 kebabs fry in one batch, and cook both sides for 3-5 minutes over a medium-low flame  

Flip the kabab carefully with a spatula until golden brown color on both sides   

Now Chapli kabab is done to serve 

For Serving: You can serve it with a burger bun, slices of naan, and chapati with sauce...