Aloo Tikki Sindhi Recipe

This Aloo Tikki in Sindhi Style has been straight away lifted from a recipe book for a non-stick tava. I wanted to make it for a long time and finally made it today.

I have myself never tasted Sindhi Aloo Tikki. Finally, I did. I am a huge fan of the Punjabi Aloo Tikki and I am still searching ways to make the perfect Punjabi Aloo Tikki.

Coming back to this aloo tikki recipe, I must say it was great. We had it with sweet yoghurt and tomato sauce. The recipe does not use raw mango powder – amchur. If you would like a sour taste, you can add 1 tsp of amchur.

Ingredients for the Sindhi Aloo Tikki:

Makes approx 7-8 tikkis

• 3 large aloos
• 3/4 cup coriander leaves
• 1/4  mint leaves
• 1 green chili
• 1/2 tsp red chili powder
• 1 tsp cumin seeds
• 2 slices of bread
• salt
• oil for frying

How to make the Aloo Tikkis in Sindhi Style:

• Boil the aloos and mash them.
• Finely chop the coriander leaves, mint leaves and green chili. Add these to the mashed  aloos (potatoes) along with the chili powder and cumin seeds
• Soak the slices of bread in water. Squeeze out the water from the bread completely. Mash the bread. Add this mashed bread pulp to the mashed aloos.
• Season with salt.
• Mix the aloo tikki mixture well.
• Take a tennis sized ball from the mixture. Flatten the ball and shape into tikkis. Make 7-8 tikkis and keep aside.

• Shallow or deep fry the tikkis in hot oil. I fried them on my nonstick concave tava. I used 2 tbsp oil to shallow fry them.
• Fry on a medium flame so that the tikkis do not get burnt.

• When one side is browned, turn carefully as fry the other side.

• When both sides are crips and browned, remove the tikkis from the tava.
• If you want a more crispier crust, then arrange the tikkis which are done on the edge of the tava. Heat some oil in the center of the tava and fry new tikkis. This is usually done in the eateries of north india where they serve aloo tikkis. They use quite a huge and big tava.  So they can easily arrange the fried tikkis on the edge of the tava.

• Keep the fried aloo tikkis on crumpled kitchen tissues so that they absorb excess oil.

• The tikkis which are on edge recieve less heat as compared to the center of the tava. So they remain warm and yet get roasted slowly on the tava. Thus the crust becomes more crispy.
• Serve the aloo tikkis hot with chutney, tomato ketchup or sweet curd. You can also serve it with chole.

Note:

• If the aloo mixture is not firm, then add some more bread.
• As a test, you could fry one tikki to see if its breaking or not. If  it breaks, then add some more bread to the tikki mixture.
  

Aloo Tikki Sindhi Recipe details are given below: