Aaloo Tikkis – Makes 12 Tikkis“Aaloo Tikkis” are a versatile and delicious appetizer that you can serve at any time – as an afternoon snack with tea, as an after school snack for kids or, as with a bowl of piping hot lentils and rice.
First, potatoes are boiled, peeled and mashed to make a smooth, creamy mixture. Then it’s seasoned with cumin seeds, fresh cilantro, green chillies, and bread is added as a binder so that, when they are deep fried they hold their shape and are crispy on the outside and taste creamy on the inside. I like to serve these tikkis with home made green chutney or tomato ketchup. Hope you enjoy it!
- 2 medium sized potatoes ( I used Yukon Gold)
- 3/4 teaspoon cumin seeds
- 2 tablespoons finely chopped fresh cilantro (fresh coriander)
- 1/2 green chilly – finely chopped
- 7- 8 slices white bread with the crust, soaked in water and then squeezed tightly to remove the water
- salt to taste
Boil potatoes and cook. I usually microwave them.Wash the potatoes well, with a fork or knife make tiny holes into the potatoes and place in a glass bowl. Add cold, tap water to cover them until they are just submerged and microwave on high for 15 minutes or until cooked.
Drain the water and set aside. When the potatoes are cool enough to handle, peel them and mash them with a potato masher. Add the cilantro, cumin seeds, green chilly, bread and salt.
Heat oil in a deep vessel on medium flame. While the oil is heating, make equal sized balls of the potato mixture and flatten it between your palms and make a round shape (tikkis) and set aside. You can use a small ice cream scoop to get equal portions.
Once the oil is hot (not smoking) fry the potato tikkis. Fry a few at a time. Frying too many at one time will drop the temperature of the oil. Fry till the tikkis are a golden brown color.
Drain them on a paper towel. Serve hot with green chutney or ketchup. Enjoy!