Aloo tikki simply translates to ‘Potato Patties’ and it is a very popular snack originating from Indian subcontinent. It is made with boiled and mashed potatoes along with some spices and then fried until it is golden and crispy. Since I love cheese, I like to stuff cheese in between to make these delicious and super cheesy aloo cheese tikki.
With Ramadan around the corner these are perfect snack for Iftar. Good thing you can also make and freeze them well in advance and fry just before the Iftar time. This saves a lot of your effort and you have an effortless snack in time for Iftar.
INGREDIENTS YOU WILL NEED:
- 4-5 large boiled and mashed potatoes
- 1 tsp chilli flakes
- 1/2 tsp turmeric
- 1/2 tsp pepper powder
- 3/4 tsp cumin powder
- 3/4 tsp coriander powder
- 1/4 tsp garam masala
- salt to taste
- handful of chopped coriander leaves
- Cheese cubes
- 1 egg
- All purpose flour ( for coating)
- breadcrumbs ( for coating)
- Oil for frying
PREPARING THE ALOO (POTATO) MIXTURE
In a bowl, add boiled and mashed potatoes, chilli flakes, turmeric, pepper powder, cumin powder, coriander powder, garam masala, salt and chopped coriander leaves. Give it all a very good mix and the aloo mixture is ready.
This is probably the most simplest recipe I have ever made, yet it turns out to be so amazing and delicious.
MAKING TIKKI OR PATTIES
Take a small ball of the aloo mixture and flatten it on your palm. Place a cheese cube and the cover it with some more aloo mixture. Shape it into a patty by joining any cracked edges. Make the rest of the patties in the same manner and keep them aside.
COATING THE PATTIES
We will have 3 layers of coating, first you coat the patties with flour. Then coat it with egg wash and finally with breadcrumbs. This coating will ensure crispy patties when they are fried. Once the coating is done make sure to keep them in refrigerator for about 30 minutes, this will help prevent breaking of tikkis when fried.
FRYING ALOO CHEESE TIKKI
Add enough oil in a pan for either deep frying or shallow frying, what ever is convenient to you. However I chose to shallow fry, once the oil is hot enough slowly drop the patties into it. Fry on both the sides until they are golden and crispy.
HOW TO FREEZE ALOO CHEESE TIKKI
Once the patties are ready after coating, arrange them in a baking tray and place them in the refrigerator for 2 to 4 hours until they can no longer stick to each other. Now place them in a ziplock bag and freeze them up to a month. Don’t overcrowd the ziplock bag, keep them in batches of 5-6 per bag.
Once you are ready to fry get them out of the refrigerator 4-6 hours before and let it thaw on the kitchen counter, then fry it as usual. Serve hot with come chutney or just with ketchup and enjoy!
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ALOO CHEESE TIKKI
Aloo tikka simply translates to 'Potato Patties' and it is a very popular snack originating from Indian subcontinent. It is made with boiled and mashed potatoes along with some spices and then fried until it is golden and crispy. Since I love cheese, I like to stuff cheese in between to make these delicious and super cheesy aloo cheese tikki. With Ramadan around the corner these are perfect snack for Iftar. Good thing you can also make and freeze them well in advance and fry just before the Iftar time. This saves a lot of your effort and you have an effortless snack in time for Iftar.
Ingredients
- 4-5 large boiled and mashed potatoes
- 1 tsp chilli flakes
- 1/2 tsp turmeric
- 1/2 tsp pepper powder
- 3/4 tsp cumin powder
- 3/4 tsp coriander powder
- 1/4 tsp garam masala
- Salt to taste
- Handful of chopped coriander leaves
- Cheese cubes
- 1 egg
- All purpose flour ( for coating)
- Breadcrumbs ( for coating)
- Oil for frying
Instructions
In a bowl, add boiled and mashed potatoes, chilli flakes, turmeric, pepper powder, cumin powder, coriander powder, garam masala, salt and chopped coriander leaves. Give it all a very good mix and the aloo mixture is ready.
Take a small ball of the aloo mixture and flatten it on your palm. Place a cheese cube and the cover it with some more aloo mixture. Shape it into a patty by joining any cracked edges
Coat the patties with flour, then coat it with egg wash and finally with breadcrumbs. Once the coating is done make sure to keep them in refrigerator for about 30 minutes, this will help prevent breaking of tikkis when fried.
Add enough oil in a pan for either deep frying or shallow frying, what ever is convenient to you. Once the oil is hot enough slowly drop the patties into it. Fry on both the sides until they are golden and crispy. Serve hot with some chutney or ketchup. Enjoy!
