Garlic Aloo Tikki
Garlic Aloo Tikki are crispy potato patties. They're quick enough for a weeknight side, with fresh garlic and a little kick from green chilies.
Ingredients
- 4 medium potatoes
- 6 cloves garlic
- 2 green chilies
- 0.5 cup fresh cilantro leaves
- 4 tablespoons cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon roasted cumin powder
- 0.5 teaspoon chaat masala
- 4 tablespoons oil
Instructions
- Wash 4 medium potatoes thoroughly. Place them in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain the water and let the potatoes cool slightly.
- While the potatoes are cooling, peel 6 cloves garlic. Finely chop the garlic cloves. Finely chop 2 green chilies and 0.5 cup fresh cilantro leaves.
- Once the potatoes are cool enough to handle, peel them and mash them thoroughly in a large mixing bowl. Ensure there are no large lumps.
- To the mashed potatoes, add the finely chopped 6 cloves garlic, 2 green chilies, 0.5 cup fresh cilantro leaves, 4 tablespoons cornstarch, 0.5 teaspoon salt, 0.25 teaspoon black pepper powder, 0.5 teaspoon red chili powder, 0.5 teaspoon roasted cumin powder, and 0.5 teaspoon chaat masala.
- Mix all the ingredients together using your hands until well combined and a uniform dough-like mixture forms. Taste and adjust seasoning if needed.
- Divide the potato mixture into 8 equal portions. Take each portion and flatten it into a round or oval patty, about 0.75 inch thick.
- Heat 4 tablespoons oil in a large non-stick pan or griddle over medium heat. Once the oil is hot, carefully place the potato patties into the pan.
- Cook the tikkis for 3-4 minutes on each side, or until they are golden brown and crispy. Add more oil if needed during cooking.
- Once cooked, remove the Garlic Aloo Tikki from the pan and place them on a plate lined with paper towels to absorb any excess oil. Transfer to a serving platter and garnish with 1 tablespoon fresh cilantro leaves and 2 lemon wedges. Serve hot with green chutney or tamarind chutney.