Aloo tikki 🥔😻 Another beloved potato dish from my family recipes. This one is a super easy and addictive snack for you all, which is always a huge hit when I have guests round for dinner. These balls of fluffy mash have onions, chilli and coriander in them for an asian twist (obviously) and are so more-ish, I have to stop myself from eating them all whilst I make them 🙈 Mustard oil can be found in Indian supermarkets but you can use the alternative suggested in my ingredients list. Either way, the kick from the mustard cranks the mash up a notch and I can’t recommend it enough 😻
Aloo Tikki (makes 12-15; SWIPE FOR INGREDIENTS):
1. In a small frying pan, heat 2 tbsp of veg or mustard oil over a medium heat. Add the onions + chillies. Cook until they begin to soften + are slightly golden, approx 10 mins. Set aside to cool.
2. Make sure your potatoes are soft enough to mash with your hands. Now add the cooled onion & chilli mix, the coriander, 2 tbsp of veg or mustard oil and 2 tsp salt. Combine + bind everything together using your hands. Be sure to break down any chunks of potato as these can often break the tikki during frying. Add more salt if desired. The mash should be easy to mould into small balls (add more oil if not)
3. Mould the potato into small balls - this amount makes me 12-15.
4. Heat a small pot with vegetable oil over a medium-high heat. Fill it up enough to ensure the entire potato ball will be covered during frying.
5. Dip each ball in the flour, then egg + then roll in breadcrumbs.
6. Once the oil is fully hot (Check by dropping a breadcrumb in), carefully add 2-3 tikkis at a time with a slotted spoon. The tikkis will fry quickly, approx 2 mins so keep a very close eye.
7. When golden all over, remove with a slotted spoon and place on a kitchen towel to remove any excess oil. Fry all the tikkis in the same way.
8. Serve warm on their own or as a side dish! - 5 hours ago