The Indian Tikki is same as the western patty that is used in burgers. It is just that the ingredients that are used are different.
Potato Pattice, Aloo Pattice or Aloo Tikki is a very popular Indian dish. In North India, it served as a chaat, commonly known aloo tikki chaat. Here the aloo tikki is served with punjabi chole and topped with curd, sweet chutney and green chutney.
You could have aloo tikki plain or even with tomato sauce and bread. It can be had as a breakfast, brunch or an evening snack.
I am posting today an easy and quick recipe for making aloo tikkis. It is very simple, quick and has both paneer and potatoes.
If you do not have paneer, it alright. I made the same recipe minus paneer and it was great.
Ingredients for Aloo Paneer Tikkis:
- 4-5 potatoes
- 125 gms paneer
- 1/2 tsp pepper powder or freshly crushed pepper
- 1 tbsp cornflour
- salt
- oil for frying
Method to make the Potato-Cottage Cheese Tikkis:
- Boil the potatoes with some salt and water in a pressure cooker or microwave oven.
- Mash the potatoes.
- Crumble paneer and add it to the mashed potatoes
- Add pepper powder, or crushed pepper, cornflour, salt.
- Mix the mixture really well. There should be no lumps. The mixture should be smooth and plaible. If the mixture is slightly loose, then add some more cornflour. Cornflour binds the potato mixture. So when you fry the tikkis in oil, they do not crumble.
- Check the taste. Add more seasoning of pepper and salt, if required.
- Now take a some portion of the mixture in your hands. Shape them into balls and then flatten them. Make even sized tikkis of the entire mixture.
- On a non-stick tava, smear some ghee or oil. Place the tikkis on the tava and on a medium flame fry the tikkis till they turn golden brown.
- I had made these tikkis on a non stick griddle.
- You can even shallow fry or deep fry. If deep or shallow frying then use oil and not ghee. If you are using a non stick tava, then you can use ghee or butter.
- When browned and crisp from both sides, you can remove from pan. Serve with tomato ketchup.
Tips for the potatoes:
- Adding salt in the potatoes when boiling them, makes sure that the salt seeps into the potatoes.
- The potatoes have to be really boiled well. To check if they are boiled properly, insert a fork or a knife in a potato. If the fork passes smoothly, it shows that the potatoes are cooked. If not, then you may need to boil for some more time.
- For easy mashing, grate the potatoes. When you grate the potatoes, it becomes easier to mash them.
- You could also use a food processor to mash the po tatoes.
- For binding, I have used cornflour. But one can also use soaked bread, maida or all purpose flour, buckwheat flour (kuttu ka atta) or even water-chestnut flour (singhare ka atta).
- If you have leftover boiled potatoes, you can use them.
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{ 4 comments… read them below or add one }
tastes good but the tikkis tend to stick to the nonstick pan and were quite shapeless
any suggestions
I wonder why they were shapeless. When I made them, they did not stick to the non-stick pan and were firm enough to hold shape.
When we mash potatoes, its better to grate the boiled potatoes and then mash it with a big spoon or fork. Once I mashed the potatoes in a food processor and the potatoes became so sticky that I could do not give any shape to them. The whole thing was a mess.
Another thing would be, if more paneer is used, then the mixture might get sticky. To balance, we will need to add more potatoes to the mixture.
I really don’t know what was the problem. A few suggestions might be of help:
1: You could a little more cornflour as it will bind the mixture well and help in keeping the shape.
2: 1 or 2 slices of bread soaked in water and then squeezed dry, could also be added. It will give bulk to the mixture and also help in binding as well as help in retaining the shape.
3: There are moulds of different shapes and sizes available in the market. You can stuff them with the mixture and then release it gently. You could use these too. This will give a nice shape to the tikki and there are less chances of the tikkis going shapeless if it is binded well.
4: Some other binding agents like arrow root powder, water-chestnut flour, buckwheat flour can also be used instead of corn flour.
5: Maida can also be used. But instead of adding it to the mixture, you make a paste of maida. Dip the tikkis in it and then shallow fry it. If using this technique than don’t fry it the way we did in this recipe. You either shallow fry or deep fry. This is similar like using beaten eggs for cutlets and patties, but an option for vegetarians.
I will not suggest coating with eggs for this recipe as the taste may go awry. But if you add chicken flakes instead of paneer to this recipe, then you can coat it with beaten eggs and breadcrumbs.
I hope the above suggestions are helpful and perhaps you could try with the suggestions and let me know the results.
thanks for that
you are welcome