This Indian potato patty is quite the quintessential street snack. A very beloved potato dish, aloo tikki is often consumed as a quick snack as is also the base of many other dishes like aloo tikki chaat and aloo tikki burger. Although considered unhealthy and heavy, it is quite possible to make the dish without using much oil or by adding healthy ingredients to it. This aloo tikki recipe will surely become a quick favourite in the home and a fast and easy way to get the little ones to eat their veggies. Aloo tikki can even be a school lunch option and since the inclusions in this recipe for aloo tikki are basic, you will always have the ingredients on hand. This recipe for aloo tikki is about to change the way your family feels about potatoes and is such a different side dish when compared to the boring everyday sabzi. This potato patty is the easiest possible addition to your cookbook.

• 4 large potatoes
• 1/2 cup frozen peas
• 8 tbsp bread crumbs
• 1 tsp corn starch
• 1 tsp ginger
• 2 tbsp coriander leaves
• 2 green chilies
• 1/2 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp sugar
• Salt
• 6 tbsp cooking oil

• Wash the potatoes thoroughly before you boil them. This would ensure that your tikkis do not have a muddy taste in the end.
• Boil the potatoes in a pan or pressure cooker until done. It is best to boil the potatoes with the skin on to stop the spuds from absorbing water. More water in the potatoes would mean soggy tikkis and would compromise the integrity of the patty in the end.
• Once the potatoes are boiled, drain and peel them. Set aside to cool.
• Mash the boiled spuds in a large bowl, making sure that there are no lumps.
• Add the thawed peas, 4 Tbsp of bread crumbs, corn starch, grated ginger, coriander leaves, finely chopped green chillies, garam masala powder, red chilli powder, lemon juice, sugar and salt.
• Mix thoroughly so that the powdered spices are well distributed throughout the potatoes.
• After mixing, you should have a dough-like consistency. If the mixture feels too wet, you could add some more bread crumbs.
• Divide the dough into 12 equal-sized portions and shape them into balls.
• Each ball should then be flattened using the palms of your hands into half-inch thick patties. To stop the mixture from sticking to your palm, you could grease them with oil.
• In a separate flat plate, take 4 Tbsp of bread crumbs. Coat the potato patty on all sides with the bread crumbs. Roll the patty on its side so that the tikki is coated completely.
• Heat a tawa, griddle or a non-stick pan and add oil. Once the oil is hot, shallow fry the patties. Only add two to three at a time. This stops the oil from losing too much heat at once.
• The aloo tikkis in the pan should sizzle, and once the patties appear to have taken a golden colour on the bottom, flip the patties over.
• The frying process should not take more than 10 minutes as the potatoes are already cooked.
• Fry the tikkis on a low to medium flame so that the tikkis cook thoroughly without burning the bread crumb coating. Burnt tikkis have a bitter taste, and they also disintegrate into the pan.
• Remove the aloo tikkis from the pan and set aside for the oil to drain.
• You could sprinkle some coriander leaves or chaat masala on top before serving.
• You could serve the aloo tikkis with a side or mint and curd chutney, spicy tamarind chutney or ketchup.
• Aloo tikkis are ready to eat.