Aloo Tikki

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients and Tools

   First, gather all your tools: large mixing bowl, pressure cooker, potato masher, knife, cutting board, grater, small bowl, frying pan (tawa), spatula, measuring spoons, and measuring cups. Peel the 3 medium potatoes and cut them into roughly 2.5 cm cubes using your knife and cutting board. Finely chop 1 medium green chilli and 2 tbsp of fresh coriander leaves. Grate the 1-inch piece of ginger into a small bowl.

2. 02

   Boil the Potatoes

   Place the cubed potatoes into the pressure cooker. Add 1 cup (240ml) of water to the cooker. Close the lid tightly and place it on a high flame. Once the first whistle blows (you'll hear a loud hiss), reduce the flame to medium and cook for another 2 whistles (about 5-7 minutes).

3. 03

   Mash the Potatoes

   Carefully remove the pressure cooker from the flame and let it cool down naturally until all the steam has escaped (do not open forcefully). Once safe to open, drain any excess water from the potatoes and transfer them to the large mixing bowl. Using the potato masher, mash the potatoes thoroughly until there are no large lumps left. It's okay if there are some small pieces, but aim for a mostly smooth texture.

4. 04

   Add Spices and Binders

   To the mashed potatoes in the mixing bowl, add the finely chopped green chilli, grated ginger, finely chopped fresh coriander leaves, 1 tsp salt, 1/2 tsp garam masala, and 1/4 tsp red chilli powder. Also, add 2 tbsp of cornflour. The cornflour helps bind the mixture and makes the tikkis crispy.

5. 05

   Mix the Tikki Mixture

   Using your hands, gently but thoroughly mix all the ingredients in the bowl. Ensure that the spices and cornflour are evenly distributed throughout the potato mixture. The mixture should come together and feel firm enough to shape without being too sticky.

6. 06

   Shape the Tikkis

   Divide the potato mixture into 9 equal portions. Take one portion and roll it into a smooth ball between your palms. Then, gently flatten it into a disc shape, about 1 cm thick and 5-6 cm in diameter. Place the shaped tikki on a plate and repeat this process for the remaining portions. You should have 9 tikkis.

7. 07

   Heat the Frying Pan

   Place the frying pan (tawa) on a medium flame. Add 2 tbsp of oil to the pan and let it heat up for about 2 minutes. You'll know it's hot enough when you see a slight shimmer on the oil's surface, or if a tiny piece of potato mixture sizzles immediately when dropped in.

8. 08

   Shallow Fry the First Batch

   Carefully place 3-4 tikkis into the hot oil in the pan, making sure not to overcrowd it. Let them cook on one side for about 3-4 minutes on medium flame. The bottom should turn a beautiful golden-brown color and become crispy. Use your spatula to gently lift one tikki to check the color.

9. 09

   Flip and Fry Second Side

   Once the first side is golden brown, carefully flip each tikki using the spatula. Cook the second side for another 3-4 minutes, or until it also turns golden brown and crispy. The tikkis should feel firm to the touch.

10. 10

    Drain and Repeat

    Once both sides are golden and crispy, remove the cooked tikkis from the pan and place them on a plate lined with a paper towel to absorb any excess oil. Add the remaining 2 tbsp of oil to the pan and repeat the frying process with the remaining tikkis until all are cooked. Serve hot with chutney or ketchup.