Aloo Tikki

Name: Aloo Tikki
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 5 potatoes — boiled; 50 g peas; 1 tsp chaat masala; 2 tbsp breadcrumbs; as needed oil — for frying; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Aloo Tikki hails from the bustling streets of Delhi, where it is a beloved component of the city's vibrant chaat scene. Typically enjoyed as an evening snack or street-side treat, this dish captures the essence of Delhi's culinary flair. This home version remains true to the spirit of the chaat venders, with salt judged by hand and fat used generously to create that familiar, irresistible appeal.

The taste of Aloo Tikki is a savory symphony of soft, spiced potatoes interspersed with tender peas, all enveloped in a crisp breadcrumb crust. The chaat masala provides a tangy kick, while the oil ensures a golden, satisfying crunch. Best served hot, these patties invite sharing, embodying the communal joy of a good meal.

Ingredients

5potatoes — boiled
50 gpeas
1 tspchaat masala
2 tbspbreadcrumbs
as neededoil — for frying
to tastefine sea salt

Method

Begin by boiling 5 potatoes in a large pot of water until they are tender when pierced with a fork. Drain the water and let the potatoes cool slightly, then peel and mash them in a large mixing bowl until smooth.
Blanch 50 g of peas in boiling water for about 2 minutes until they turn bright green and are tender. Drain and add them to the mashed potatoes, gently mixing them in.
Add 1 tsp of chaat masala and 2 tbsp of breadcrumbs to the potato and pea mixture. Use your hands to combine everything thoroughly, ensuring the spices and breadcrumbs are evenly distributed throughout the mixture.
Shape the mixture into small, flat patties, about the size of your palm. Press them gently to ensure they hold together, adjusting the size as needed to ensure even cooking.
Heat a generous amount of oil in a non-stick pan over medium heat. Once the oil shimmers, carefully place the patties in the pan, ensuring they are not overcrowded.
Fry the patties for about 3-4 minutes on each side, or until they develop a golden-brown crust. The edges should be crispy, and the center should be firm to the touch.
Once cooked, remove the patties from the pan and place them on a paper towel-lined plate to drain any excess oil.
Finish by sprinkling the patties with fine sea salt to taste. Serve the Aloo Tikki immediately while they are hot and crisp, perfect for sharing.