Ingredients:

• 4-5 medium sized Potatoes
• Salt – as per taste
• 1 chopped Green chili
• ¼ tsp Black pepper
• ½ tsp Chilly flaks
• 1 tsp Ginger paste
• ¾ tsp Garm Masala or any spice powder
• ½ tsp Chat Masala
• Oil to fry
• 1 cup Rice/corn flour or bread crumbs
• 1 cup Semolina
• 1 cup Curd
• 1 cup Pomegranate
• 1 cup grated Radish or Carrot
• 1 cup Tamarind paste

Preparation for Allu Tikki Mixture:

1. Boil potatoes until it’s cooked properly. (To check whether it is cooked or not, take out one potato and try to mash it if it breaks with a soft touch than your potatoes are perfectly boiled). Potatoes can be boiled in cooker as well as in microwave. I personally prefer microwave as it keep potatoes firm and not soggy
2. Peel the potatoes once it’s cool and then mash them in a bowl. Make sure no chunk of potato should leave un-crushed.
3. Add some salt, masala powder, chat masala, chopped green chilies, ginger paste, red chili powder or chili flakes. I prefer chili flakes over chili powder for better flavor.
4. Add flour or bread crumbs and mix it well. It will give nice binding to the mixture and tikki will not break at the time of frying. Make a firm and non sticky ball out of it. More flour or bread crumbs can be added in case mixture is thick & sticky.

How to make Allu Tikki:

1. Divide the mixture to equal parts and make ball. I prefer small balls over large tikki’s, as it will cook well and get crunchy texture at the time of frying.
2. Flatten the balls a bit and cover it with semolina. This step will not only make it extra crispy but give it a nice tempting color. However this step is optional
3. Heat oil in a pan for deep or shallow fry and fry tikki’s until its golden brown. Keep flipping them on both sides for a perfect cook.
4. Remove the tikki’s and place it in a plate. To keep tikki’s crispy do not use napkin or absorbent kitchen paper as it gets moisturized easily and tikki’s ill becomes soggy.

Best ways to Server Hot Allu Tikki:

1. Keep the Crispy Allu Tikki in a plate, add spoon full of curd, tamarind paste, few onion rings, grated radish or carrot, handful pomegranate, green chutney and allu bhujiya.
2. Serve the Crispy Allu Tikki hot with spicy & khatti Mitthi Chutney.
3. Crispy Allu Tikki can be use in burger.
4. Crispy Allu Tikki can be served with Channe ki Sabji too.

Note: Adjust the amount of spices to suit your taste.

Do try this recipe at home and enjoy your own home cooked and healthy Crispy Allu Tikki. Do not forget to share your feedback. I would love to know your experience. Happy cooking 🙂 Take care & Stay tuned for more!!