sindhi aloo tikki

Sindhi aloo tikki recipe With step by step photos. this aloo tikki recipe in sindhi style has been adapted 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. Tikkis or patties are good tea time snacks and great during monsoons. A cup of hot tea also goes very well with them. You can also use these tikkis to make snacks like Aloo tikki burger or Aloo tikki chole.

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aloo tikki sindhi recipe

Coming back to this sindhi aloo tikki recipe, I must say it was great. We had it with yogurt (curd), tamarind chutney and green chutney. The recipe does not use raw mango powder – amchur. If you would like a sour taste, you can add 1 teaspoon of amchur.

 aloo tikki sindhi recipe

How to make sindhi aloo tikki

1. Boil 3 large sized potatoes in a pressure cooker. add 2 cups of water.

 aloo tikki sindhi recipe

2. Add salt as required.

 aloo tikki sindhi recipe

3. Pressure cook for 3 to 4 whistle or till potatoes are cooked.

 aloo tikki sindhi recipe

4. Allow the potatoes to cool, till they come at room temperature. Drain the water.

 aloo tikki sindhi recipe

5. Peel the potatoes.

 aloo tikki sindhi recipe
6. Mash them. I used a pav bhaji masher, you can use your fingertips to mash.

 aloo tikki sindhi recipe

7. Finely chop the coriander leaves, mint leaves and green chili. Keep the rest of the spices also ready.

 aloo tikki sindhi recipe
8. Add 3 to 4 tablespoon coriander leaves, 1 tablespoon mint leaves and 1 green chili to the mashed potatoes.

 aloo tikki sindhi recipe

9. Also add ½ teaspoon red chili powder and 1 teaspoon cumin seeds.

 aloo tikki sindhi recipe
10. Soak 2 slices of bread in water.

 aloo tikki sindhi recipe
11. Squeeze out the water from the bread slices completely.

 aloo tikki sindhi recipe

12. Mash the bread.

 aloo tikki sindhi recipe
13. Add this mashed bread pulp to the mashed aloo.

 aloo tikki sindhi recipe

14. Season with salt.

 aloo tikki sindhi recipe

15. Mix the mixture well.

 aloo tikki sindhi recipe
16. Take a small ball from the mixture.

 aloo tikki sindhi recipe

Making sindhi aloo tikki

17. Flatten the ball and shape into tikkis. i got about 10 tikkis from the aloo mixture.

 aloo tikki sindhi recipe

18. Shallow or deep fry the tikkis in hot oil. i fried them on my nonstick pan. i used 2 tablespoon oil to shallow fry them. fry on a medium flame so that the tikkis do not get burnt.

 aloo tikki sindhi recipe
19. When one side is browned, turn carefully and fry the other side.

 aloo tikki sindhi recipe

20. When both sides are crisp 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 the tikkis. they use quite a huge and big tava. so they can easily arrange the fried tikkis on the edge of the tava.

 aloo tikki sindhi recipe

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

 aloo tikki sindhi recipe

22. The tikkis which are on edge receive 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 sindhi aloo tikkis hot with green chutney, tomato ketchup or sweet curd. You can also serve it with chole.

 aloo tikki sindhi recipe
Few more Snacks recipes you may like are:

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Sindhi Aloo Tikki

5 from 3 votes
Spiced Potato Patties from Sindhi Cuisine.
Aloo Tikki Sindhi Recipe
Author:Dassana Amit
Prep Time:25 mins
Cook Time:30 mins
Total Time:55 mins
Course:snacks
Cuisine:sindhi
Diet:vegetarian
Servings (change the number to scale):3
(1 CUP = 250 ML)

Ingredients

  • 3 large potatoes
  • 3 to 4 tablespoon chopped coriander leaves
  • 1 tablespoon mint leaves, chopped
  • 1 green chili
  • ½ teaspoon red chili powder
  • 1 teaspoon cumin seeds
  • 2 slices of bread
  • salt as required
  • oil for frying

Instructions

making sindhi aloo tikki mixture

  • Boil the potatoes and mash them.
  • Finely chop the coriander leaves, mint leaves and green chili. Add these to the mashed 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 potatoes.
  • Season with salt.
  • Mix the aloo tikki mixture well.
  • Take a small ball from the mixture. Flatten the ball and shape into tikkis. Make 7-8 tikkis and keep aside.

frying tikki

  • Shallow or deep fry the tikkis in hot oil. I fried them on my nonstick 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 and fry the other side.
  • When both sides are crisp and browned, remove the tikkis from the tava.
  • If you want a more crispier crust, then arrange the aloo tikkis which are done on the edge of the tava. Heat some oil in the center of the tava and fry new tikkis.
  • Keep the fried tikkis on crumpled kitchen tissues so that they absorb excess oil.
  • Serve sindhi aloo tikki hot with chutney, tomato ketchup or sweet curd. You can also serve tikkis with chole.

Notes

  1. If the aloo mixture is not firm, then add some more bread.
  2. 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.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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14 comments/reviews

  1. Hi thank you for the recipe I will make this tomorrow for the first time and let you know how it went but how do you make the green chutney

    • sure. green chutney recipe here – https://www.vegrecipesofindia.com/green-chutney-for-chaat-recipes/

  2. I tried your recipe… This is third or fourth time… Thank you for the detailed content… Love it.5 stars

    • Welcome Pavan. Good to know this.

  3. Hey dear amit I really love ur recipes and d way u post it step by step makes it easier for me to cook I just love cooking n have learnt by seeing ur recipes sure I wld also b d best cook like u

    • pleased to know this thankyou so much tripti for your kind and honest words.

  4. Hello Dassana,
    I just love all your recipes and the way they are presented. Can I try out this recipe with methi leaves? What changes will I need to make?
    Thank u 🙂

    • welcome varun. may be you need to add some more binding agent like corn flour. because methi leaves will leave water. chop them finely.

      • Thanks a lot! I tried and it was truely delicious 🙂5 stars

        • welcome varun

  5. hi dassana,
    Love these tikkis, tried them today and planning to make it for a big crowd, can i fry and freeze them before hand.
    Thanks,
    Mini5 stars

    • welcome mini. don’t fry and freeze. instead freeze and then fry the next day. because if you freeze after frying then the taste will not be so good.

  6. Delicious mouth watering and tempting dish:)

    • do try maria…