Spicy veg aloo tikki recipe with step by step photo – Crispy Veg Aloo Tikki is essentially a North Indian titbit, which is crusty outside yet mushy inside. Here, Tikki denotes a cutlet or rather a Croquette, as popularly known among the Marathi and Tamil people. If you love this vegan delight then you should know that some consider it a potato burger, which is not only a startling fact but also an interesting piece of information for the foodies out there.
These spicy stuffed potato fries remind me of the mandatory winter fairs, where the local food stalls sell off peas and paneer-filled cutlets. Usually, these are accompanied with ‘Chole’, tamarind- jaggery chutney and spicy green chutney, all of which are my favourite toppings.
This is one of my cherished childhood memories and still, today, if you ask me, many find it to be a source of great joy. However, you will not find Paneer in this recipe, instead of potatoes, green peas, carrots, French beans and onions dominate its core.
This street food chaat, as we all know hopefully, are known by different names. In western regions of our country, it is popular as ‘Aloo Patties’ whereas, in Mumbai, foodies know it to be ‘Ragda Patties’. The preparation method is same for both but the stuffing varies, hence the dissimilar names.
You can definitely try these aloo tikki with dhaniya ki chutney, lehsun ki chutney etc
The shape of a snack has to be right otherwise, the excitement just fades away. I believe Tikkis that have a proper form, is an outcome of a better binding agent. If not, it will just crumble down at the time of frying and you surely do not want that, do you? If that is the case, then use corn flour and bread crumbs to bind it together, as I did.
However, a major problem you are bound to face here is the mixture turning sticky. To prevent such a gooey texture add more of breadcrumbs or cornflour.
The recipe clearly says ‘Crispy Veg Aloo Tikki’ and to do justice with it, I had to roll the patties in breadcrumbs, to give it a uniform coating. See, how I have just revealed a little secret to a crusty vegetable cutlet. If you ask me when to savour it, I would say that it is much like the other snacks, which means you can serve it during tea time.
To drive that exceptional taste, I would suggest adding fresh peas instead of frozen ones. Another thing, try to keep them thin and flat, to prevent it from turning soggy. Although you can pan fry, deep fry or shallow fry it, I usually prefer the last option. Considering all these tips and tricks, do not forget to serve them hot.
Veg Aloo Tikki
Ingredients
- 8 medium sized potatoes boiled and mashed
- ½ cup green peas fresh or frozen
- ½ cup French beans finely chopped
- ½ cup carrot finely chopped
- ½ cup onions finely chopped
- ½ tsp ginger grated
- ½ tsp garlic finely chopped
- 1 ½ tbsp Oil
- ½ tsp garam masala
- ½ tsp mango powder
- 1 tsp Kashmiri red chilly powder
- 1 ½ tsp salt
- coriander leaves Freshly chopped as required
- 2 tbsp cornflour
- 2 tbsp bread crumbs
Instructions
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Heat oil in a pan, once oil becomes little hot add ginger garlic paste and sauté it for few seconds or raw smell goes away. You can also add freshly crushed ginger and garlic.
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Now add finely chopped onions and sauté it on medium flame till it becomes soft and translucent. It takes around 2-3 minutes to get soft.
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Now add all the veggies (carrot, beans, and green peas). Sauté it on medium high flames by pressing it with spatula. Cook veggies till it becomes little soft, do not overcook the veggies. Cook veggies for 4 to 5 minutes and you can add veggies as per your taste to make veg aloo tikki.
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Once veggies get slightly cooked add boiled, mashed potatoes and all the spices (garam masala, mango powder, red chilly powder, salt), mix it well and sauté it till all the spices blended well with the mixture.
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Let the veg potato mixture cools down for sometime.
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Once the mixture gets cool down add Cornflour, bread crumbs for binding and mix it well. This way tikki will not get break while frying or shallow frying. If the mixture is sticky you can also add more bread crumbs. To check this take small portion of mixture and roll it in your palm, if the mixture gets rolled easily without sticking in your palms it means no need to add more cornflour or bread crumbs.
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Divide mixture into 10 equal portions, roll it in your palms and press it gently to give the shape of tikki. Repeat the same process to make rest of the tikkis. This way I have made 10 big size tikkis/ patties but if you want can make small or medium size tikki also.
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Today I am going to make crispy veg aloo tikki so at last roll all the tikkis/ patties with bread crumbs and coat it evenly all around to make it crispy.
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To shallow fry the tikkis take a pan and drizzle little oil over it and let the pan gets slightly hot on medium flame. Now put 3-4 tikkis/ patties over oil and cook on medium low flame for 2-3 minutes or till the bottom surface turns golden brown. Do not cook on high flame otherwise it will get brown from outside and will get uncooked from inside.
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After 3-4 minutes flip each tikki/ patties upside down, drizzle some oil all around and cook till the other side also gets golden brown.
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Once cooked, take out from the pan and transfered prepared tikkis on a plate.
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Serve hot with any green chutney or tomato ketchup.
Recipe Notes
I have not added green chilly but to make it spicy you can add.
I have used frozen green peas but you can use fresh one also, make sure it should be boiled.
You can shallow fry more than 4 tikkis also if the size of your pan is big.
Equipment Used:
How to make crispy veg aloo tikki:
- Heat oil in a pan, once oil becomes little hot add ginger garlic paste and sauté it for few seconds or raw smell goes away. You can also add freshly crushed ginger and garlic.
- Now add finely chopped onions and sauté it on medium flame till it becomes soft and translucent. It takes around 2-3 minutes to get soft.
- Now add all the veggies (carrot, beans, and green peas). Sauté it on medium high flames by pressing it with a spatula. Cook veggies till it becomes little soft, do not overcook the veggies. Cook veggies for 4 to 5 minutes and you can add veggies as per your taste to make veg aloo tikki.
- Once veggies get slightly cooked add boiled, mashed potatoes and all the spices (garam masala, mango powder, red chilly powder, salt), mix it well and sauté it till all the spices blended well with the mixture
- Let the veg potato mixture cools down for some time.
- Once the mixture gets cool down add Cornflour, bread crumbs for binding and mix it well. This way tikki will not get break while frying or shallow frying. If the mixture is sticky you can also add more bread crumbs. To check this take a small portion of the mixture and roll it in your palm if the mixture gets rolled easily without sticking in your palms it means no need to add more cornflour or bread crumbs.
- Divide mixture into 10 equal portions, roll it in your palms and press it gently to give the shape of tikki. Repeat the same process to make rest of the tikkis. This way I have made 10 big size tikkis/ patties but if you want can make small or medium size tikki also.
- Today I am going to make crispy veg aloo tikki so at last roll all the tikkis/ patties with bread crumbs and coat it evenly all around to make it crispy.
- To shallow fry the tikkis take a pan and drizzle little oil over it and let the pan gets slightly hot on medium flame. Now put 3-4 tikkis/ patties over oil and cook on medium low flame for 2-3 minutes or till the bottom surface turns golden brown. Do not cook on high flame otherwise, it will get brown from outside and will get uncooked from inside.
- After 3-4 minutes flip each tikki/ patties upside down, drizzle some oil all around and cook till the other side also gets golden brown.
- Once cooked, take out from the pan and transferred prepared tikkis on a plate.
- Serve this veg aloo tikki hot with any green chutney or tomato ketchup.
Note:
- I have not added green chilly but to make it spicy you can add.
- I have used frozen green peas but you can use fresh one also, make sure it should be boiled.
- You can shallow fry more than 4 tikkis also if the size of your pan is big.
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