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Home  »  Recipes  »  Chaat  »  Aloo ki Tikki

Aloo ki Tikki

A favorite `chaat’ item made with mashed potatoes and spices
Recipe By : Niru Gupta
Type: Chaat Serving: 6-8 pieces Cooking Time: 90 minutes


  • 500 g  (2-3 large) potatoes, boiled in their jackets, cooled and peeled
  • 1 slice bread, crusts removed
  • 1 tsp salt
  • ¼ tsp  kali mirch (powdered black pepper)
  • Filling
  • ¾ cup (120 gms) Dhuli Moong Daal  (`husked Green Gram `), soaked in water for 3-4 hours
  • 2 tbsp  (30 g) ghee (clarified butter)
  • 1 tsp jeera (cumin seeds)
  • 1/8 tsp heeng (asafetida)
  • ½ tsp   Garam Masala I
  • 1 tsp chilli powder
  • 2 tsp powdered dhania (coriander seeds)
  • 2 tsp salt
  • 1 1/2 tsp powdered  amchoor (dried mango powder)
  • Ghee (clarified butter) for pan frying


  • Grind the daal coarsely, either in a food processor or on a stone.
  • Heat the 2 tbsp ghee, and add the jeera and heeng. When they start to splutter, add the daal and the rest of the filling ingredients.

  • Sauté over low heat till the mixture is well fried. It will stop sticking to the pan, when done. Take the mixture off the heat, and leave to cool.

  • Grate the potatoes, along with the bread, add the salt and pepper and mash well with the heel of the palm or a rounded bowl, till smooth. Knead to make it like pliable dough.

  • Shape the potato mixture (greasing your hands in case it gets sticky) into round balls 5cms/2” in diameter. Take a ball, press to flatten it a little, and pinch about 1/2" of the edge all around, leaving the centre thicker. Place a heap of the filling in the centre. Bring the edges together, covering the filling completely, and smoothen to seal.

  • Smoothen the ball a little between the palms and flatten to form a flat cake, being careful not to tear the potato coating.

  • Heat enough ghee in a heavy based frying pan to form a thin layer. Fry the `tikkis ‘ over low heat, first on one side then the other, till crisp and brown. You will have to keep adding a little ghee as and when required. The longer you cook, and the more ghee you add, the crisper it will get.

  • Serve hot accompanied with a green chutney or with Sonth ki Chutney

  • Currently 2/5 Stars.
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Current Rating 2/5 (1 votes)
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