Aaloo tikki 

Making Aloo Tikki at home is all about getting that perfect contrast between a super-crispy exterior and a soft, spiced potato interior. You can make them plain or stuffed with a savory lentil filling for a true street-style experience.

Ingredients

Base: 3-4 large potatoes (boiled and peeled), 2-3 tbsp cornstarch or rice flour (for binding), and ½ cup breadcrumbs (for extra crunch).

Spices: 1 tsp red chili powder, 1 tsp chaat masala, ½ tsp roasted cumin powder, and salt to taste.

Aromatics: 1-2 green chilies (finely chopped), 1 tsp ginger-garlic paste, and a handful of fresh coriander leaves.

For Stuffed Tikki (Optional): ½ cup parboiled chana dal or mashed green peas mixed with a pinch of garam masala and lemon juice. 

Step-by-Step Instructions

Prep the Potatoes: Grate or mash the boiled potatoes once they have completely cooled. Using warm potatoes can make the mixture sticky.

Mix: In a large bowl, combine the mashed potatoes with spices, aromatics, cornstarch, and breadcrumbs. Mix until it forms a non-sticky dough.

Shape: Grease your palms with a little oil. Take a small portion of the dough and flatten it into a patty. If stuffing, make a small depression, add the filling, and seal the edges.

Rest (Pro-Tip): Place the shaped tikkis in the fridge for 15-30 minutes. This helps them hold their shape and become crispier when fried.

Fry: Heat oil in a pan for shallow frying. Place the tikkis and cook on medium-low heat until the bottom is golden brown. Flip and fry the other side until both sides are crisp.

Serve: Enjoy hot with mint chutney, tamarind chutney, or serve as a Chaat topped with yogurt and sev. 

Common Mistake to Avoid: Never over-boil your potatoes; if they absorb too much water, the tikkis will become mushy and fall apart in the pan.