Another remarkable finger food like a chicken or lamb tikki is Aloo Tikki. Aloo stands for Potato in Hindi. There are various versions of vegan tikki/patty versions in Indian cuisine and if you are being a little experimental you can even add chopped cabbage, carrots to the boiled, mashed potato as well for hiding all those non-favorite veggies at home. Aloo Tikki is served a lot of time as a starter with some green chutney or also in form of chaat.
Chaat is the savory, tangy, sweet, umami snack option which is achieved by adding a sweet tamarind chutney or spicy green chutney and then topped with some sweet yoghurt and sev (made from gram flour).
This doesn’t need to be dipped into beaten egg and then bread crumbs but to achieve the crunchy outer covering just shallow fry it on low to medium flame and this can be achieved very easily.
Would you like to try this for a vegetarian platter?
Boil the potatoes, let cool completely and then mash them using a potato masher.
Add chopped green chili, ginger, corn starch or rice flour
Mix everything together till well combined. Set aside for 15 minutes and in the meanwhile make the stuffing.
For the stuffing heat oil in a pan on medium heat. Once hot add fennel seed, cumin seeds. Let them sizzle and then add chopped ginger. Saute for few seconds
Add all the dry spices - red chili powder, garam masala powder, chaat masala. Also add the salt at mix.
Cook for 2 minutes and then add chopped coriander. Give a final mix and set aside. Stuffing is now ready.
Divide the mixture into equal parts and make balls out of it. Press the potato balls in the center to make a dent.
Take the mixture [around 2 tablespoons for the big tikkis and 1 tablespoon for the smaller ones] and press inside the potato mix using a spoon.
Pinch and seal the edges to form your aloo tikkis. The stuffing should be completely sealed inside. Repeat till the entire potato mixture is finished.
Heat oil on medium heat in a pan. Once the oil is hot, carefully drop the aloo tikki in it.
Shallow fry the tikki for 4-5 minutes till it forms a crust but doesn't have any color. Once all tikkis are fried, let them cool down.
Drain on a kitchen towel / paper napkin.
To serve arrange the aloo tikki on plate and top it with some cilantro chutney or sweet tamarind chutney. Sprinkle some chaat masala , red chili powder on top (optional)