Aloo Tikki: Potato Cutlets

Aloo Tikki is a North Indian street food, prepared with mashed potatoes, some herbs and spices. It is a very popular snack found in Chaat stalls. It is usually served with tamarind sauce and coriander-mint sauce and also at times relished, topped with chick peas, yoghurt, onion, green chilly sauce, tamarind sauce, coriander-mint sauce and sev to make a complete Chaat.

The Aloo Tikki prepared with mashed potatoes has never excited me as an appetizer. I liked it as a Chaat, complete with all the toppings but never passionate about it as a snack by itself. This was until I prepared the same old Aloo Tikki with stir fried potato juliennes added with roasted peanuts for an extra bite. Try this for a delicious appetizer with potatoes.

Makes: 13 - 15 cutlets
Preparation Time: 15 minutes + time to shape into patties and coat with crumbs
Cooking Time: 15 minutes + time to shallow fry

Ingredients

• 3 cups raw potatoes, grated into juliennes
• 1/2 cup brown onion, finely chopped
• 1 small green chilly, finely chopped
• 2 1/2 tbsp Pav Bhaji Masala (adjust to taste and brand used)
• 1 tbsp kasoori methi/ dried fenugreek leaves (optional)
• 2 - 3 tbsp coriander leaves, finely chopped
• 3 - 4 tbsp roasted peanuts, roughly crushed 
• Salt to taste
• 1 tbsp oil + extra to shallow fry
• bread crumbs, to coat potato patties

Method
1. Heat 1 tbsp oil in a flat-bottomed pan. Add chopped onions and green chilly and stir-fry until softened. Then add julienned potatoes and stir fry until cooked. Add pav bhaji masala, kasoori methi, coriander leaves and crushed peanuts and mix well. Season to taste. Let it cool.
2. Apply a little oil to your hands, take a portion of the potato mixture, roll into a ball and then flatten it slightly. Repeat for the remaining mixture. Roll the prepared patties over bread crumbs to coat completely.
3. Heat a little oil in a pan (preferably non-stick) over medium heat and shallow fry patties until evenly browned on both sides.

Serve hot with the sauce of your choice.