Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, crispy punjabi aloo tikki. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Crispy Punjabi Aloo Tikki is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Crispy Punjabi Aloo Tikki is something which I’ve loved my whole life. They are nice and they look wonderful.
An Aloo Tikki recipe that is crispy, crusty and so good. In Hindi language, aloo are potatoes and tikki are patties. So these are potato patties made the The aloo tikki made in the streets carts of North India are usually stuffed with a spiced filling of peas and paneer or chana dal and served with chana.
To get started with this particular recipe, we have to first prepare a few components. You can cook crispy punjabi aloo tikki using 18 ingredients and 25 steps. Here is how you can achieve that.
The ingredients needed to make Crispy Punjabi Aloo Tikki:
- Get 4 Boiled Potatoes
- Take 1 Cup Poha/ Rice Flakes
- Get 1 Cup Chana Dal
- Prepare 3-4 Table Spoon Chawal Ka Atta/ Rice Flour
- Prepare 1/2 Cup Matar/ Peas
- Prepare 1 inch Ginger
- Take 1-2 Green Chillies
- Get 1 Pinch Hing
- Get 1/2 Tea Spoon Jeera
- Make ready Leaves Some Dhaniya
- Take Spices
- Get 2 Tea Spoon Salt
- Take 1/2 Tea Spoon Haldi Powder
- Make ready 1 Tea Spoon Laal Mirch Powder
- Make ready 1 Tea Spoon Dhaniya Powder
- Get 1 Tea Spoon Amchoor Powder
- Take 1 Tea Spoon Garam Masala
- Make ready 1/2 Tea Spoon Rock Salt/ Kala Namak
These Indian style potato patties are. Crispy Aloo Tikki is a popular street food chaat that can be made in a variety of ways. Any way you prepare these tikkis, they are sure to turn out great! They taste especially delicious with cilantro chutney or tamarind chutney.
Instructions to make Crispy Punjabi Aloo Tikki:
- Keep the Boiled potatoes without peeling their skin off in refrigerator for 5-6 hours or overnight so that water & starch in aloo combines & become into a gel.
- Wash Chana Dal properly, soak it in water for 2 hours.
- Chop Dhaniya Leaves & Ginger very finely.
- Now after 5-6 hours or overnight, peel off their skin & grate them with big hole grater into lacche.
- Don’t mash them because their gel will be damaged.
- Now Soak Poha in some water for 2-3 minutes so that it become soft.
- After 2-3 minutes, drain out all the water from Poha & add it in grated aloo laccha.
- Then add 4 Table Spoon Chawal Ka Atta/ Rice Flour in them, mix them properly & let the mixture rest for 1 hour.
- Don’t add salt at this Time as aloo may loose it's moisture.
- Then after 2 hours, Drain out all the water from dal, take a pressure cooker, add dal in it with 1/2 Teaspoon Haldi Powder with some water & boil it for 10-15 minutes till it becomes 70-80% soft.
- Don’t cook dal 100%.
- Now take a kadhai, add 1-2 Table Spoon oil in it & keep the gas on medium flame.
- When oil gets heated up, add 1/2 Teaspoon Jeera & 1 Pinch Hing & let them sizzle.
- When they start sizzling, add boiled Chana dal with spices mix, chopped dhaniya leaves, Ginger & mix them properly & cook them for 4-5 minutes.
- After 4-5 minutes, turn off the gas & let the stuffing cool down properly.
- Now after 1 hour, add 1 Teaspoon Salt in aloo mixture & mix it properly.
- Now take some aloo mixture & press it from between, then put some stuffing in it & close the Tikki.
- Now give it a shape of Tikki with the help of cookie cutter or a katori.
- Do the same process to all mixture & stuffing.
- Now take a kadhai, add 3/4 oil in it & keep the gas on medium flame.
- Don’t deep fry Tikki, shallow fry it only.
- When oil gets heated up, add Tikki in it & fry them side by side till they are golden brown in colour.
- Don’t turn them immediately as Tikki may break.
- When they turn into golden brown in colour, take them out in a plate sprinkle some Garam Masala on top of it with some dahi, Hari chutney & Imli Chutney.
- Your Crispy Punjabi Aloo Tikki is ready to be served.
One of my favorite toppings is spiced chola (this recipe for crispy aloo. Crispy aloo tikkis are to be relished right off the tava, to warm your body and soul even on a cold, rainy day! Punjabi aloo tikki is so versatile that if you have left overs, you can make a aloo tikki burger or even make the very famous ragda patties using it. aloo cutlet is my go to recipe on a cold rainy. Super crispy Aloo Tikki stuffed with a spicy paneer filling. These deep fried spicy potato patties are extremely popular in India and often enjoyed with dollops of yogurt & chutney!
So that’s going to wrap this up for this special food crispy punjabi aloo tikki recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
