I am a huge appetizer fan and usually love to serve a variety whenever I have dinner parties or friends over for chai.
On one such occasion, I served this crunchy on the outside and soft on the inside tikki. Patties, cutlets or tikkis are a staple snack in Northen parts of India. Aloo Tikki is mostly featured in the appetiser section in most Indian eateries and serves as a base for many chaat items.
Move up towards western India and Mumbai has aloo tikki’s popular cousin Ragda Pattice. The spicy chutneys the tikkis are usually served with make it a medley of flavours. Sweet, tangy, spicy and crunchy what more would you need!
These are fairly quick to assemble and make and perfect way to use up leftover boiled potatoes. Since I wanted to feel less guilty, I added some oats and vegetables to them. Adding oats also helped up the crunch factor in the tikkis.
Cooking Time : 10 minutes
Serves : 4
1 cup rolled oats + 1/4 cup ground oats
2 potatoes boiled and mashed
2 tsp coriander powder
1 tsp cumin powder
2 tsp dried mango/ amchur powder
1/4 tsp paprika powder
1 tsp minced ginger
2 green chilled finely chopped
1 red onion finely chopped
2 carrots grated
1 tsp wheat bran
1/4 cup bread crumbs
2 tsp finely chopped coriander leaves
Salt to taste
Canola Oil for shallow frying
Grind the oats. In a bowl, add all the ingredients and mix them well.
Now with greased hands, make 12 equal portions and roll out in flat tikki (cutlet) shape.
Dust them in a plate with equal portions of ground oats and breadcrumbs.
Shallow fry on each side until they acquire a even brown color. Serve immediately with coriander mint chutney.
Let me know if you liked this recipe and any variations I can try the next time.
Until next time, happy cooking!