Aloo tikki/ potato patties are my all time favorite and those of you who read my blog knows that I like to add news twists to Potato Patties. Today's twist is inspired by one of the recipes that I tasted in the restaurant. Tikkis are generally pale and looks boring, so I coated the tikkis with sesame seeds-it not only adds the color to it but also enhances the taste and aroma. Sesame seeds brings that missing crunch and makes it tastier. These are perfect starter and will be enjoyed by all.
- Potatoes - 3 to 4
- Red chilly powder- 1 tsp
- Oats- 1/2 cup
- Grated carrot-1
- Amchoor powder/dry mango powder- ¼ tsp
- homemade chaat masala - ¼ tsp
- Green chillies chopped - 1 tsp
- Lemon juice - 1 tsp
- Corn flour- 2 tbsp
- Sesame seeds/Til- 1/4 cup
- Freshly chopped coriander leaves - 2 tbsp
- Salt to taste
- Milk-1/8 cup
- Ghee- 2tbsp
- Wash and boil the potatoes in their skin, until tender & soft. I cook them in pressure cooker for 4 to 5 whistles.
- Once the pressure goes off, peel the skin and mash the potatoes.
- In a wide bowl, add the mashed potatoes,carrot, oats, red chilly, amchoor, salt, chaat masala, green chillies & coriander leaves.
- Squeeze fresh lemon juice and add corn flour to it & mix thoroughly.
- Apply some ghee on your palms and divide it into equal portions and roll them into balls.
- Flatten them to small disc shape. Roll the tikki in milk and then coat them with sesame seeds/til. Milk being a wet ingredient will help with the coating of til/sesame.
- Heat a pan/tawa on medium flame and add ghee and roast the tikkis. When they’re golden brown and crisp at both sides, remove the tikkis.
These tikkis were a great hit in my family and my hubby has named it as Gold Coin (interesting isn't it??)