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 also 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 has also 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 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 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 you do one thing is to 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 by 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

                                                                    

Shami Kabab Recipe

Shami kebab || Shami Kabab Recipe || How to Make Shami Kabab Recipe with step-by-step photos...  

Shami  kabab is a very traditional and popular Pakistani recipe, typically every household in Pakistan prepares shami kebab, it can be cooked with mutton, beef, lamb, and chicken

But I wouldn't prefer to make Shami kabab with chicken, the real taste of shami kebab only comes with mutton and beef

In most houses, shami kebab is made with mince, but I did use beef boti(meat) if you want reader kebab so you will have to make it with small pieces of meat

A perfect for party dinner or any special occasion, this recipe is a combination of lentils, meat, and some whole spices, is cooked all together in water, and then blended well right after giving it to kebab shape, dip it in egg batter then fry. egg dipping is an optional choice for you.

                       

I never do it, just simply fry it on the pan and then serve,shami kebab goes well with paratha, naan, pulao, and biryani

Secondly, People mostly complain that their kebabs break while frying …so the trick for frying perfect kebabs is to let them cook completely from 1 side first without touching them then flip them…and they will not break.

You can do one more variation and trick with shami kebab to bring smoky flavor to kebab, after blending the kebab meat, burn the charcoal, place one foil or steel bowl in the center of the ground meat then put coal in it and drizzle some ghee over charcoal and cover the lid properly leave it for 10 minutes so that properly smokes could be absorbs 

Unfortunately, I couldn't do this just because coal isn't available at home, but if you have you must do it so let the go-ahead to learn how to make tasty Shami kababs

If you have tried this Shami Kababs 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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In a pot put beef meat pieces with spices_Stir, them well and bring to a boil then cover the lid and let it cook for about 1/2 hour

                             

Remove the lid then add soaked dal chana it allow to cook for another 30 minutes

                    

Keep stirring occasionally till meat and dal are tenders before the water dries up_Remove from the flame and let it cool down

                                

In a food processor add fresh green spices chopped once for 50 seconds then put cooked meat to discard all whole spices except a few spices

                              

Blend them till turn to a fine paste, Repeat the same process with the all remaining kebab meat, and take it out in a large bowl/plate 

                 

If seemed a bit dry you can add 1 or 2 eggs and chopped onion in it then mix them all together

Divide equal portions of the meat Take one ball flatten it between your palms and  place it on the tray one by one           

                             

Now place tawa/frying pan on the stove add oil/ghee heat it, and slide shami kebabs in the oil/ghee, shallow fry each side for around 3 to 4 minutes, flip the kebabs, and allow to fry another side 3 to 4 minutes or until nicely golden brown color from both sides

                   

Place all kebabs on a kitchen paper towel

                  

Now transfer to the serving plate or tray Serve hot with ketchup and sauce

      

Potato Chops Recipe

Potato Chops| Aloo Chops | How to Make Mutton Chops with step-by-step photos

Aloo Chops are one of the super delicious, mildly spiced, and a bit tangy in taste which is even accomplished your lunch/dinner requirement and even perfect for a snack

Usually, people add mince is aloo (potato) to make chops but here added shredded mutton, chopped coriander, and green chilies along with lemon juice and red chili flakes Which brings a unique taste to potato chops no bread crumbs and eggs are required at the time of frying here I will also some tips to make perfect potato chops

                  

This delicious mutton potato Chops (Alu Chop) is in your diary so You can make it fresh and serve it hot to your guests. as well as I used mutton meat you can use chicken, beef, or lamb as desired so let's begin with step by step photos...

To make Perfect Mutton Chops Tips:

1. Don’t overcook the potato around 15-20 minutes is enough to perfect boiled boiled potato gets mushy 
2. Cook the potato on a high-medium flame
3. Use shredded meat instead of mince
4. Use a breadcrumb inside to make your chops firm
5. Don’t keep chops in the refrigerator they become shredded while are frying
6. Use a skillet or nonstick pan for frying
7. Fry 3-4 chops in one batch
8. At the time of frying keep the flame medium    
9. Mutton or beef meat should be dry any single drop of moisture can soggy chops
10. To bring more crispiness you can use breadcrumbs and eggs to coat on chops but I didn’t do this  

                        

If you have tried this Potato Chops 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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To prepare this recipe we will take a pan pour 200 ml water add potatoes bring it to a boil on high flame then cover it for 15-20 minutes on medium heat

                   

Coarsely ground green chilies, ginger, and garlic together to add meat

                                     

On the other hand, take another saucepan and put mutton meat add 150 ml water along with all spices   

Stir to mix well and bring it to a boil then cover the lid, and let it cook meat until water dries up along with tenderized meat          

Meanwhile, chop the coriander leaves and green chilies

          

Once the water has evaporated let it cool down for a while then shred the meat  

                 

Remove the pan from the flame drain all the potatoes from the water let them cool down completely then peel them and grate them, you can mash the potatoes as well
                            

Potatoes are grated 

Take another mixing bowl to add mashed/grated potatoes, shredded meat coriander leaves, green chilies, red chili flakes, salt, bread crumbs, and lemon juice

                          

Mix them well with the help of a hand and knead them as a dough keep aside

Divide the potato dough into equal portions 

                               

Now give it to chop shapes round flattened or oval as desired
              

Repeat the same process with all remaining potato balls and place them on the tray

                    

Heat the ghee/oil on the skillet or frying pan on medium heat then place chops on the skillet/frying pan_Fry 3-4 chops in one batch in a medium heated oil/ghee 

                                   

Shallow each side and fry for 2-3 minutes on medium flame flip them with the spatula and fry another side till it turns to light golden color

                           

Once chops are fried properly from both sides transfer to the pepper kitchen towel to remove excess oil
                                           

Now ready to hot serve with paratha sauce, ketchup chicken pulao,matar pulao, and raita
spread and joy!