Namaste,
Crispy aloo tikki
Crispy on the outside
Filled with matar paneer stuffing
Let's start!
Peel them
Boiled long time ago
and kept to cool down
Cool down boiled potato
when making stuffing for tikki.
This makes tikki crispy
Grate potatoes
Dough kneads well
when added
grated potatoes.
If we break potatoes
big pieces are left in it.
It doesn't taste good.
To make it very crispy
Can add corn flour
or arrowroot as well.
Knead a dough
Stuffing prep
Reduce the flame - low
Mix well
Water - 1-2 tbsp
Cover and cook
Flame - low-medium
Check after 2 min
Peas have soften a bit
Cook them open
Don't soften too much
Turn off the flame
Can add chaat masala instead
Mix well
Can make stuffing
with chana dal and paneer as well.
Let it cool down
After it cools
Mash and mix well
Stuffing will bind
Assemble tikki
Apply oil on hands
Break some dough
Can make big or small tikki
as you like.
Spread it open like this
Stuffing - 2 tsp
Close the tikki
Tikki won't break
Bind it like a laddu
Press it and
make it like tikki.
Make it even
Assemble all tikki the same way.
Shallow frying tikki
Oil - 1/2 cup
Heat it
Oil - medium hot
Flame - low-medium
Place them to fry
Flame - low-medium
Don't fry at high flame
After - 4 min
Flip them over
Turned light brown
Turn up flame a bit
Flip and fry
till turn golden brown
from both sides.
Flip them carefully
Took 12 min to fry them
While making dough
add rice flour and
gram flour to it.
Tikki will be made crispy
While frying
take less oil.
Shallow fry the tikki
Keep flame - low-medium
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