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  • Crispy Stuffed Aloo Ki Tikki...a Streetfood Favorite We Love!!

    😂 Crispy on the outside, meltingly soft inside…streetfood we love ❤️ Stuffed Aloo ki Tikki

    You will also like to try:

    Dilli Wali Aloo | Delhi Style Potato Curry
    Thandai 
    Pani Puri

  •
  • RECIPE

    INGREDIENTS

    1 tablespoon vegetable oil
    1/2 teaspoon cumin seeds (jeera)
    1 pinch asafoetida powder (hing)
    1/2 teaspoon ginger, peeled and chopped
    125 gram green peas, shelled
    1/2 teaspoon kala chaat masala
    1/2 teaspoon salt, or to taste
    1/2 teaspoon amchur (dried mango powder)
    300 gram potatoes, boiled for 20 minutes, peeled and mashed
    1/2 tablespoon arrowroot flour
    vegetable oil, for frying

    COOKING METHOD

    1. Place a medium kadhai or wok on medium heat and add oil. Once the oil is hot, toss in cumin seeds and add asafoetida. Add ginger and stir. Tip in the green peas and stir well to coat.
       
    2. After about a minute, add the kala chaat masala, salt, and amchur. Stir and then add 2 tablespoons water. Cover and cook for 3 to 4 minutes till the water has evaporated and the peas have softened and cooked through. Remove from heat and set aside.
       
    3. Divide the mashed potato into 4 equal patties. Using oiled hands, flatten 1 patty on your palm and form a cup shape by cupping your palm. Spoon 1½ teaspoons of the pea mixture into the center of the cupped patty and use the fingers of your other hand to pull the potato over the mixture, sealing it inside the potato like a stuffed ball. Carefully flatten to about ¾” thick. Set aside and repeat for the remaining 3 tikkis.
       
    4. Spread arrowroot flour on a flat plate and dredge tikkis in the flour to coat liberally. Dust off any excess arrowroot.
       
    5. Place a heavy frying pan on medium heat with just enough oil to shallow fry the tikkis. Once oil is hot, place tikkis in the pan and fry them on one side for about 3 minutes. Turn them over carefully and continue frying them for another 3 minutes till golden brown. Remove from heat.
       
    6. Serve hot along with hari chutney and imli chutney.
       

      Condiments:

      hari chutney (coriander and mint chutney)

      imli chutney (tamarind chutney)

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