Punjabi Aloo Tikki. Potatoes Patties

Weekend was bright and sunny-after a loooong time. Looks like spring has sprung, seeds are blooming and finally colourful buds and flowers are visible. On such pleasant days, I look for quick lunch ideas that are easy and satisfying. Tikkis or patties is always a good idea, it takes minimum preparations and goes along with ketchup, green chutney or any side salad.

Mostly I mix in any vegetable with aloo (potatoes) and make patties, like cheese corn patties ; spring onion patties or almond potato patties. When I have time in hand I cook Rajma (red kidney beans) Tikki, couscous Italian patties or even mint paneer tikki. But unlike all these times, last weekend I made Aloo Tikki, -plain simple aloo patties , north Indian style without any vegetable or cheese.

Straightforward, uncomplicated Punjabi Aloo Tikki- enriched with spices, flavoured with homemade chaat massala and a dash of garam massala. Crispy on one side, soft and oozing on the other, served with green chutney and raw onions- a perfect summer/spring treat-period!! Enjoy while you watch your favourite TV series; Weekend cannot get better than this, don’t you think so? If yes, below is the recipe :)

Ingredients:

2 large boiled potatoes/aloo

2 tablespoon cornflour/ararooth

1 tablespoon chopped coriander levaes/dhaniya

1 green chilli chopped/hari mirchi

1/4 teaspoon black pepper powder/kali mirchi

1 tablespoon chaat massala

1/4 tablespoon garam massala

1 teaspoon lemon juice

Salt to taste

2 tablespoons Ghee/oil

Method:

Mash boiled potatoes into lumps.

Mix everything else together with potatoes (except ghee/oil).

Divide the dough into 10 equal parts and shape into pattie.

Heat ghee/oil in a pan and on a medium heat and cook patties. The one side should be crisp and dark golden in colour. Turn and cook the other side, it should be little golden and not very crisp.

Serve hot.

Notes:

Do not grate or over-mash potatoes. Little chunks or lumps of potatoes is what you are looking for.

If you want you can fry these tikkis/patties.

Shape into cylindrical rolls or use a cookie cutter for any other fancy shapes.

These tikkis are thin but feel free to make is as per your wish.

Serving suggestions:

Serve with yogurt, chutney or ketchup.

You can also use these cakes in tortilla wraps or pita pockets with some salad and dressing.

Serve with Indian tomato salsa.

Aloo Badam Tikki/ Potato Almond Patties

Aloo tikki/ potato patties are my all favourite. Potato Almond Patties is the new twist to old boring aloo tikki. Belive me when you add almonds to the tikkis the taste gets crunchier and thus tastier. These are perfect starter and will be enjoyed by all.

Ingredients:

• Potatoes - 3 to 4
• Onion finely chopped    - ¾ cup
• Turmeric powder/haldi - a pinch
• Red chilly powder- 1 tsp
• Amchoor powder/dry mango- ¼ tsp
• Ginger garlic paste - ½ tsp
• Cumin powder/jeera - ¼ tsp
• Chaat masala powder - ¼ tsp
• Green chillies chopped  - 1 tsp
• Lemon juice - 1 tsp
• Bread Crumbs- 5 tbsp
• Almonds -1 cup
• Freshly chopped coriander leaves - 2 tbsp
• Salt to taste
• Oil to shallow fry               

Method:

1. Wash and boil the potatoes in their skin, until tender & soft. I cook them in pressure cooker for 4 to 5 whistles.
2. Dry roast the almonds (put aside some to garnish) and powder it in the mixer.
3. Once the pressure goes off, peel the skin and mash the potatoes.
4. In a wide bowl, add the mashed potatoes, finely chopped onion, turmeric, red chilly, amchoor, salt, ginger garlic paste, cumin, chaat masala, green chillies, almond powder & coriander leaves.
5. Squeeze fresh lemon juice and bread crumbs to it & mix thoroughly.
6. With oiled hands, divide it into equal portions and roll them into balls.
7. Flatten them to small disc shape. Garnish with almond on the top
8. Heat a pan on medium flame.
9. Add oil and fry .When they’re golden brown and crisp at both sides, remove the tikkis.

Serve hot with chutneys or dips.