SnackAppetizer

Aloo Tikki with Yogurt

Name: Aloo Tikki with Yogurt
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g potato boiled and mashed; 1 tbsp ginger grated; 1 pcs green chili finely chopped; 2 tbsp cilantro chopped; 1 tsp cumin powder; 0.5 tsp garam masala; 1 tsp salt; 2 tbsp rice flour; 4 tbsp vegetable oil; 1 cup yogurt plain; 1 tbsp mint leaves finely chopped; 0.5 tsp chaat masala (optional)

Crispy pan-fried potato patties, spiced with ginger, green chili, and cilantro. These flavorful tikkis are served with a refreshing yogurt dip, making for a satisfying snack or appetizer.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 286 kcal

VegetarianGluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpotato, boiled and mashed
1 tbspginger, grated
1 pcsgreen chili, finely chopped
2 tbspcilantro, chopped
1 tspcumin powder
0.5 tspgaram masala
1 tspsalt
2 tbsprice flour
4 tbspvegetable oil

yogurt dip

1 cupyogurt, plain
1 tbspmint leaves, finely chopped
0.5 tspchaat masala(optional)

Equipment

paper towels · large bowl · skillet · spatula · whisk · small bowl

The method

Step by step

1
Combine the mashed potato, ginger, green chili, cilantro, cumin powder, garam masala, and salt in a large bowl.
About 2 min
Cook’s note: Ensure the potatoes are completely cooled before mixing to prevent a sticky dough.
2
Add the rice flour to the mixture and mix well until everything is evenly incorporated and forms a firm dough.
About 2 min
Cook’s note: Rice flour helps with binding and gives a crispy texture; adjust quantity if potatoes are very moist.
3
Divide the potato mixture into 8-10 equal portions and flatten each portion into a round patty, about 1/2 inch thick.
About 5 min
Cook’s note: Lightly oil your hands to prevent the mixture from sticking.
4
Heat the vegetable oil in a large non-stick skillet or frying pan over medium heat.
About 2 min
Cook’s note: Use enough oil to cover the bottom of the pan for even frying.
5
Carefully place the potato patties into the hot oil, making sure not to overcrowd the pan.
About 1 min
Cook’s note: Fry in batches if necessary.
6
Cook for 3-4 minutes per side, or until golden brown and crispy.
About 8 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring they cook through.
7
Remove the cooked tikkis from the pan and place them on a plate lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Keep them warm while you prepare the dip.
8
For the yogurt dip, whisk together the yogurt, mint leaves, and chaat masala in a small bowl.
About 2 min
9
Serve the hot aloo tikkis immediately with the prepared yogurt dip.

Per serving

Nutrition

72%Score

Calories: 285.7kcal
Protein: 5.5g
Carbs: 29.6g
Fat: 16.6g
Fibre: 3.6g
Sugar: 4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover aloo tikkis and yogurt dip separately in airtight containers in the refrigerator.

Reheating

Reheat aloo tikkis in a pan or oven until crispy; serve the dip cold.