Aloo Ki Tikki Recipe

Go Back   UNP > Chit-Chat > Gapp-Shapp > Recipes

UNP Register


Old 21-Jun-2009
Aloo Ki Tikki Recipe

• 3-4 Potatoes (boiled)
• 3 Green Chilies (chopped)
• 1/2 tsp Red Chili Powder
• 5-6 twigs Coriander Leaves (chopped)
• Salt to taste
• A pinch of Asafoetida
• Oil to fry

How to make Aloo Ki Tikki: •Peel the boiled potatoes and mash them while still warm. •Add green chilies, coriander leaves, salt, asafoetida and red chili powder to it and mix well. •Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit. •Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper. •Aloo ki Tikki is ready to serve. Serve with chutney.

Old 06-Jul-2009
Re: Aloo Ki Tikki Recipe

aaloo di tikki naal chatni vi tan honi chahidi hai

Old 30-Jul-2009
Re: Aloo Ki Tikki Recipe


Old 29-Jul-2010
Aloo ki tikki

Aloo ki tikki

  • 3-4 Potatoes
  • 3 Green chillies
  • Fresh coriander leaves, chopped a few sprigs
  • salt to taste
  • a pinch of Asafoetida
  • 1/2 tbsp Red chilli
  • Ghee to fry

  1. Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, asafoetida and red chilli powder to the mashed potatoes and mix well.
  2. Divide into ten to twelve portions. Shape them into round tikkis.
  3. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden.
  4. Serve with chutney.

Old 16-Aug-2010
$hokeen J@tt
Aloo ki tikki


Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes Servings : 4
Potato, boiled and mashed
6 medium
to taste
Olive oil +deep fry
1 tablespoon
Onion , chopped
1 medium
Cottage cheese (paneer), grated
Fresh coriander leaves, chopped
1/4 cup
Cashewnuts, crushed
Red chilli powder
1/2 tablespoon

Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.Heat one tablespoon of olive oil in a pan and sauté onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions. Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness. Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper. Serve hot with tomato ketchup or mint chutney.

Post New Thread  Reply

« Sundried tomato and spinach naan | Burnt garlic with whole wheat pasta »
Quick Register
User Name:
Human Verification