Aloo Tikki is basically mashed potato patty or cutlet or croqutte. This tikkis are very popular in North India as well as Pakistan. Pakistan they consume this for breakfast and in North India it is generally served as a chaat item together with coriander and mint chutney and also with tamarind chutney.

It is an easy to make tasty evening snack with tea. You can make them in huge quantities and freeze them and use them when ever it is needed. This patties you can sandwich with some tomatoes and cucumber and serve as a burger too. You could make a filling break fast or dinner or even a snack with this yummy tikkis.
Potato Tikki

 INGREDIENTS:
Potatoes -3-4 large
Green peas, fresh/frozen- 2 tablespoons (optional)
Onion, finely chopped-2
Ginger garlic paste/ finely chopped- 1 tablespoon
Green chilli, finely chopped-1
Coriander leaves, finely chopped- 2 tablespoons
Turmeric powder- 1/4 teaspoon
Chilli powder- 1 teaspoon
Garam masala powder- 1/2 teaspoon
All purpose flour- 2 tablespoons
Corn flour- 1 tablespoon
Bread crumbs- 1/2 cup
Salt -to taste
Oil- 2 teaspoons+ to fry

Potato cutlet

 PROCEDURE:
  • Pressure cook the potatoes with enough water  for three whistles and peel them. Mash them and keep aside.
  • Heat a pan and add two teaspoons of oil and add the onion with a pinch of salt and cook till soft. 
  • Add the ginger garlic paste and cook for fifteen seconds till the raw smell leaves.
  • Add the chopped green chillies and cook for thirty seconds.
  • Now add the coriander leaves and masala powders turmeric powder, chilli powder and garam masala powder and cook for ten seconds, when you get the flavour of masala.
  • Immediately add the cooked and mashed potatoes.
  • Add enough salt and mix evenly with the onion masala.
  • Now add the cooked peas (or) the frozen peas directly after thawing and wiping the moisture in a paper towel.
  • Allow to cook for a minute. If the mixture has more moisture add a teaspoon of all purpose flour and mix well. Check the salt and spiciness and add if needed.
  • You could sprinkle some chat masala if you like.
  • Switch off the gas and allow the mixture to cool thoroughly.
  • Divide the mixture into 10 -12 equal sized balls.
  • Make patties out of those balls by flatten the balls. Dip your hands in water or  oil to prevent cracks in patties.
  • Now roll all the patties in all purpose flour.
  • Dissolve cornflour in water and make a slurry; Spread the bread crumbs on a flat plate.
  • Dip the patties one by one in corn flour slurry followed by roll them on bread crumbs.
  • Heat oil in a pan and deep fry or shallow fry them till crisp and golden colour on outside.
  • Serve hot with ketchup or coriander mint chutney.
  • Note: Don’t mash potatoes while it is hot.
  • Before making into patties the mixture should be cooled thoroughly. Otherwise the patties gets soggy.
  • You could cook potatoes a day a head and keep inside fridge for better results.
  • Add maida to absorb extra moisture from the mixture just before switching off the gas to make perfect patties.