Alu Tikki or Potato Cutlet/Burger/Chop (Street Food) - 4 Deep Fried
Aloo Tikki - 4
Note from Mamta: Aloo tikki is one of the most popular of a group of hot and spicy snacks of India that are collectively known as Chaat in India. This one is the original way, before adding onions and ginger became common. The recipe comes from my elder sister Abha Gupta in Lucknow.
If the potatoes you are using are too crumbly, add one large slice of soaked, squeezed and mashed bread. Here, they have been deep-fried, you can pan/shallow fry them too, but then they are not as crisp. Makes 10-12.
500 gm. potatoes
1 full tablespoon arrowroot powder
1 tsp. salt, adjust to taste
1/2 tsp. Garam Masala
1/2 tsp. chilli powder, adjust to taste
1 tsp. roast cumin powder
2 tbsp. fine semolina
Optional: A small bunch of green coriander leaves, finely chopped
2-3 cups of oil for deep frying
Boil potatoes in their skin, until soft. Or cook them in pressure cooker for 4-5 minutes or in a microwave steamer for 8 minutes.
Cool, peel and mash potatoes. You can grate them coarsely. They do not need to be too smooth.
Add arrowroot powder, salt, garam masala, chilli powder and roast cumin powder to the boiled potatoes. Also add coriander leaves here, if used. You can prepare up to this stage and leave the mix in the fridge until you are ready to serve.
With oiled or wetted palms, divide it into 10-12 equal portions. Roll them into balls and then gently roll them in semolina, flattening them a little as you do this.
Heat oil in a wok or karahi to a little below smoking point.
Gently slide them into the hot oil, kept on medium heat, and deep-fry turning them over gently, until nicely brown and crisp on both side.
You can also serve them inside a bread roll, with layers of lettuce, tomato, red onion, coriander leaves, a sprinkle of Besan Sev