Memories are enough to drive you nuts! Especially cravings!
Every once in a while I get these mad cravings for Aloo Tikki. If you’ve spent a large amount of your life in a place like Delhi, you’ll understand my cravings.
The crisp, hot FRIED Aloo Tikki served with Imli ki Sonth, Pudine ki Chutney and cold dahi/curd …topped of course with the ubiquitous slivers of ginger. If your taste buds are tingling right now… go to Delhi! And then you get these vendors who top the Tikki with chhole and chopped onions and then some yogurt and tamarind chutney.
Aloo Tikki Street Food Delhi -Bittu Tikki Wala Style
500 Gms potatoes-boiled -the new potatoes work the best.
3-4 tbsp corn starch/ Corn flour (bread crumbs will not do, I use Brown and Polson’s Corn flour)
½ cup Chana Dal
A pinch asafetida
2 tsp salt
½ tsp jeera
A pinch of turmeric
½ tsp coriander powder (optional)
Red chili flakes to taste
½ tsp Amchur/Dried Mango powder
½ tsp finely chopped ginger
2-3 tsp chopped fresh coriander/cilantro
3-4 tsp desi ghee/clarified butter (Nothing else will do)
Soak the chana dal. In a saucepan place the dal, salt and a pinch haldi. Add 2 cups of water. Turn on the gas.
Skim off the foam.
Allow to boil over low heat till the chana dal is aldente -almost done.
In a small sauce pan heat about a teaspoon desi ghee.
Add to this the pinch asafetida and the cumin seeds.
Put in the ginger and let it just shrivel up.
Now add the dal and stir. Turn off the heat; add the salt, red chili flakes, a pinch of turmeric and the coriander if you are using it. Also add the dry mango powder. Spread on a plate and allow to cool.
Start with the boiled potatoes.
Boil the potatoes in a pressure cooker. Peel off the skin and as soon as you can possibly handle them and grate or mash the potatoes. You can Use a fork or a pao bhai masher. No lumps.
Now add the cornstarch and blend well. It’s a messy job, but someone’s got to do it. Let this rest awhile. Add 1 tsp salt.
You’ve to make a dough like consistency… it will be flaky but not wet. If it is wet add more cornflour. Add more or less cornstarch according to the starch in your potatoes. The potato mash should not stick to your hands.
Now place your non stick pan or a cast iron pan on low heat and pour up to 2 tbsp of the ghee.
Divide the potato mash into 8 approximately equal parts. Pick one ball and in slightly cornflour dusted hands.
Press a little make a depression and place a spoonful of the dal mix in the centre.
Try and seal the dal in. no worries if you have gaping holes in your Tikki.
For an easy tutorial, check this video on my baketitude Facebook page.
Use a little mix to fix the holes.
Lightly shape the Tikki and place it on the pan, in the ghee.
Otherwise you can place them on a parchment paper till your ready to fry. If you dont have parchment paper, spread some flour on a plate and sit the tikkis on that. They wont stick.
Same way, make all the Tikki, you will have some dal left over, munch on it or you can stuff a parantha- flatbread.
By the time you’ve done all the Tikki, The First tikki should be ready to turn over.
Ever so gently with a flat spatula flip the Tikki over. You may need to add more ghee.
All the while keep the gas on low.
Once you get a little colour remove from the pan onto a plate.
Gorgeous golden color….no it’s not done. Once you cook the Tikki, you’ll need to refry them. Same pan, just cook on a little higher heat, with a wee bit more ghee. In all it takes almost 25 minutes to fry the tikkis once and 3-5 minutes the second time round.
So when you’re serving 4 people, shallow fry the tikkis earlier and then just fry on high for making them crisp before serving.
I make these so regularly,but have never had a chance to take proper pictures. There’s never any left.
Served with green chutney made with coriander and mint , Imli ki chutney and sweet dahi, sometimes chole or chane, these spicy tikkis are awesome.
You’ll not find this taste south of Delhi. In Mumbai, we get ragda pattice which cannot match up to these.
So if you crave the North Indian tastes, you must try these tikkis.
No ,I won’t ever bake these. These must be shallow fried and refried. I would rather walk 10 km than eat these any other way.
Try them. And if you’re in the vicinity, try the aloo tikkis in North Delhi,you won’t regret them.