Potato Patties Snack
Potato Patties Snack, also known as Aloo Tikki, is a crispy and flavorful Indian street food, perfect as an appetizer or snack. Serve with a variety of chutneys and garnishes for a delightful treat!
Ingredients
Main Ingredients
- 300 gm 3 Potatoes (boiled & grated) Ensure potatoes are well-drained.
- ¼ cup Rice Flour Can be replaced with finely ground corn flour for gluten-free.
- 1 Tsp Ginger Garlic Paste
- 2 pieces Green Chilies (finely chopped) Adjust according to heat preference.
- ¼ Tsp Red Chili Flakes
- ¼ Tsp Aamchur powder
- ¼ Tsp Garam Masala
- Salt to taste Salt
- 2 Tbsp Coriander Leaves (chopped)
- 1 Cup Curd/Yogurt (whisked with 1 tbsp sugar) Sweetened yogurt enhances flavor.
- ¼ cup Green Chutney
- ¼ cup Tamarind Chutney
- 1 small Onion (finely chopped)
- ¼ Tsp Chaat Masala
- ½ Tsp Roasted Cumin Powder
- ¼ Tsp Red Chili Powder
- ¼ cup Sev
- 2 Tbsp Pomegranate Seeds
- Coriander Leaves (for garnish)
Instructions
Preparation of Aloo Tikki
- In a mixing bowl, combine the boiled and grated potatoes with rice flour, ginger-garlic paste, green chilies, red chili flakes, aamchur powder, garam masala, and salt.
- Mix well until all ingredients are evenly incorporated. You should have a dough-like consistency.
- Divide the mixture into equal portions and shape each portion into round patties.
Cooking
- Heat oil in a frying pan over medium heat.
- Once the oil is hot, carefully place the patties in the pan and fry them until they turn golden brown and crispy on both sides.
- Remove the patties and place them on paper towels to absorb excess oil.
Chaat Assembly
- On a serving plate, arrange the hot patties.
- Top each patty with a generous spoonful of whisked yogurt, green chutney, and tamarind chutney.
- Sprinkle finely chopped onions, chaat masala, roasted cumin powder, red chili powder, sev, and pomegranate seeds over the patties.
- Garnish with fresh coriander leaves.
Notes
If you have leftovers, allow the patties to cool and store them in an airtight container in the refrigerator for up to 2 days. To reheat, shallow fry or heat in an oven to maintain crispiness.