Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Tempting Tikkis ~ Alu Tikki (Potato Cutlets)

Alu Tikki with a slice of Tomato, Lettuce and Tomato Ketchup
Alu Tikki with a slice of Tomato, Lettuce and Tomato Ketchup

Dainty, miniature alu tikkis (Potato Cutlets) from India are a delicious and decent snack. Flavorful golden crust on alu tikkis make them irresistible to children as well as adults. The following recipe is kid friendly and can be put together in a short time.

Recipe:
(For eight to ten alu tikkis)

3 big Russet potatoes, scrubbed
1 tablespoon lemon or lime juice
½ teaspoon each - salt and garam masala powder
¼ teaspoon each - red chilli powder and turmeric
Ghee - 2 tablespoons or as needed

Preparation:

1. Place unpeeled potatoes in a pressure cooker or large pan of water. Bring to a boil and cook until the potatoes are tender. Drain. Peel as soon as possible, while potatoes are still hot but cool enough to handle. In a big vessel, mash the potatoes to smooth, without any lumps.

2. Sprinkle lemon/lime juice on mashed potatoes. Also add turmeric, salt, garam masala and red chilli powder. Combine thoroughly using a big spoon.

3. Divide the spicy mashed potatoes into lemon-sized equal rounds. Press and shape each portion into a round patty, about your palm size. Keep them side by side on a plate ready to cook.

4. Place a wide, flat skillet on stovetop. Keep the heat medium and season the skillet with ghee. When the skillet is hot, place potato tikkis side by side with gap between them for uniform browning. Cook each side for about 2 to 4 minutes on medium heat until a golden-brown crust forms on top. Remove and repeat the steps to cook remaining alu tikkis.

5. Serve with ketchup or sweet tamarind chutney. Using bread rolls or mini pita bread/naan and with some tomato slices and lettuce, you can also prepare alu tikki burger or an open faced alu tikki sandwich.


Open Faced Alu Tikki Sandwich with Mini Pita Bread and a Glass of Orange Juice ~ Our Midday Snack

Posted by Indira©Copyrighted in Potato (Tuesday March 13, 2007 at 9:54 am- permalink)

The New Home of Mahanandi: www.themahanandi.org

30 comments for Tempting Tikkis ~ Alu Tikki (Potato Cutlets) »

  1. I love aaloo tikki and this one looks neat…I just envy Vijay eh :)

    Comment by IBH — March 13, 2007 @ 10:11 am

  2. This recipe looks great. Quick question - does it make a difference if we pressure cook the potatoes?
    gg

    Comment by GG — March 13, 2007 @ 10:27 am

  3. looks yummy… good enough to be my lunch..!!!
    - Nalini

    Comment by Nalini — March 13, 2007 @ 10:28 am

  4. Yum Indira. McDonalds in India have something similar called McAlu tikki burger. But your recipe looks simple to make and saves a trip to McDs. :-)
    Thanks for sharing.

    Comment by Pavani — March 13, 2007 @ 11:01 am

  5. Very simple and easy recipe for an Indian burger. Thanks Indira.

    Comment by Deepz — March 13, 2007 @ 11:37 am

  6. Ypu wont believe it. I just bought a packet of mediterranean pita bread y’day and we had it with the potato, soy kurma that you have posted. This is a definite try over the weekend! Great pics and Great recipes!have a lot of admiration in store for you!

    Comment by Deepika — March 13, 2007 @ 12:36 pm

  7. We just love these! I often make small tikkis and take these as hors d’oevres for a neighborhood party. I use very little chilli powder though. A couple of times, I have baked these after pressing them in bread crumbs or even farina. They need less attention and more get done at the same time and are nice and crispy on the outside.

    Comment by Manisha — March 13, 2007 @ 12:37 pm

  8. You make me hungry.

    Comment by Bengali Chick — March 13, 2007 @ 1:38 pm

  9. Wow! Another simple recipe and yet another beautiful picture!!!!
    I just got some pita bread from the store yesterday not quite knowing what to do with it. Now I know!This is going to be our breakfast this Saturday. Thanks , Indira!You’re the best :-)

    Comment by Mini — March 13, 2007 @ 3:46 pm

  10. Wonderful picture of Alu tikki makes me hungry. Thanks for the recipe Indira.

    Comment by prema — March 13, 2007 @ 6:30 pm

  11. Alu tikki looks fantastic!

    Comment by madhuli — March 13, 2007 @ 7:19 pm

  12. tikkis are my favourite!! I wish I could take a bite out of it. looks yummy!!

    Comment by Sharmi — March 14, 2007 @ 4:12 am

  13. Hi Indira,
    Tikkis look nice. Excellent Pictures.. Thanks for sharing.

    Comment by Menu Today — March 14, 2007 @ 4:55 am

  14. Luscious pic…the red ketchup on the tikki…

    Comment by sandeepa — March 14, 2007 @ 5:15 am

  15. I love aloo tikkis and this is a beautiful presentation…loved that last pic.

    Shn

    Comment by Mishmash! — March 14, 2007 @ 7:15 am

  16. Hi Indira,
    I am seeing ur site for few days…I have also created a blog 2 months back. What should i do to get taged with ur site.

    Comment by Sukanya — March 14, 2007 @ 8:56 am

  17. I like that crispy coating that the potatoes have formed….and those mini pitas, aren’t they just so perfect for such things? Glad they came out with that size, finally.

    Comment by Trupti — March 14, 2007 @ 12:18 pm

  18. first let me say, i just found your blog and i am in love. you have such amazing photography skills and your dishes look delicious. this one in particular i can’t wait to try.

    Comment by Linda, The Village Vegetable — March 14, 2007 @ 12:57 pm

  19. Yummy :) .

    I love tikkis…..perfect snack for the evening with a cuppa’ hot masala chai. and if you are too hungry try Mahanandi style tikki-pitawich :) . BTW, Indira if you like spicy, there’s a very nice Jalapeno sauce in Trader Joe’s-i usually mix that with dhania chutney.

    i sometime bake tikkis, quite like what Manisha suggested, with bread crumbs, but then, most of the times the temptation of fried food is too much to resist ;) . Never tried farina though. Back in India, we sometimes used arrow-root flour or corn flours as a batter to coat and deep fry tikkis sometime.

    Comment by musical — March 14, 2007 @ 6:12 pm

  20. Musical, I switched to farina from rava. We fry fish with a mixture of rice flour and rava to make it crispy. So I dropped the rice flour and switched to farina as it’s a little healthier. Lessens the guilt about frying the tikki!

    I keep coming back to look at the first picture. It’s fantastic and I am a potato-holic. :-) Thanks, Indira!

    Comment by Manisha — March 14, 2007 @ 10:23 pm

  21. Mouth watering tikkis! Very beautifully presented.:)

    Comment by Jyothsna — March 15, 2007 @ 8:55 am

  22. Hi Indira, great recipe! I had made cutlets for JFI too and filled them with cheese and veggies. Your recipe is so simple, just a query though… don’t u need some binding from bread… i always thot they fell apart without any binding?

    Ive been a silent admirer of your blog and have to appreciate that its one of the best food blogs in the blogworld and my fav too! also Jihva FI is such a noble concept. your respect for food inspires me, thank u

    Comment by Rachna — March 16, 2007 @ 7:42 am

  23. Wow, I totally love this blog. It’s so clean, professional looking, and I love the recipes to be found here! You totally have a new reader! And dreamy pictures too!

    Comment by home cook — March 18, 2007 @ 2:58 am

  24. Happy Ugadi to you….We’ve been invited to celebrate this festival today at our local temple…should be great…Can’t wait to sample the delicious South Indian feast they have prepared today….!

    :)

    Comment by Trupti — March 18, 2007 @ 4:18 am

  25. Wont you be hosting GBP Summer april - october?
    Let me know?

    Comment by InjiPennu — March 18, 2007 @ 10:48 am

  26. That looks so tempting Indira. The pic is great…as always. The Tikki looks so well browned - kid-friendly I agree, but loved at all ages - looks irresistible. Good quality russet potatoes are always firm, but sometimes, potatoes tend to have a little water content and so, we add amchur powder to bring in the tanginess (instead of lime juice), as its dryness helps to bind the tikkis. Another thing we do to keep the tikkis from breaking is pressure cook without adding any water. That also helps. Awesome post.

    Comment by Pritya — March 18, 2007 @ 7:03 pm

  27. Looks Awesome Indira!

    Comment by Kanchana — March 18, 2007 @ 8:23 pm

  28. show me one person who doesnt love aloo tikki…. i am in the mood to be shocked!!
    Very tempting!

    Comment by arundati — November 19, 2008 @ 1:38 am

  29. It’s also a great way to encourage kids to eat vegetables when they see such colorful snack.

    Comment by Thailand Breeze — January 8, 2010 @ 1:31 am

  30. I wonder how your tikkis look so neat and beautiful….almost round ,no rough edge whatsoever.

    Comment by Monsur — April 11, 2011 @ 11:20 am

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