I have a soft spot for croquettes from all parts of the world, be it Italian rice croquettes or crabmeat croquettes from Japan. Every country seem to have a version of their own and my favourite is “Aloo Tikki”; the Indian version. It is a simple, slightly crispy potato – based croquette with spices that doesn’t involve any deep-frying process.
It is also a very popular Indian street/stall dish. We also love to serve these with exotic an mint chutney to guests along with masala chai. And it definitely is a sellout when served sandwiched in hot buns for breakfast on Sundays!
I must also add that in any Punjabi household, aloo tikkis are literally welcomed by people of all ages & at anytime of the day!!
My kids actually call this dish ‘potato pancakes’ and are always very ‘hands-on’ during the preparation. I think it is mainly to do with the ease and simplicity by which the ingredients are put together. Kids enjoy mashing the potatoes, mixing in the ingredients and of course, rolling them into shapes (almost like play dough).
So if you are ready to add some FUN into some YUM…here goes….
Ingredients :- (makes upto 6 medium-large tikkis)
- 5 medium potatoes
- 4 tbsp breadcrumbs
- 1½ tsp salt
- ½ tsp chaat masala
- ¼ tsp red chilli powder (adjust according to taste)
- 3 green chillies, chopped (skip if making for young children)
- 3 stalks, finely chopped coriander
- ¼ cup cooking oil
- Boil the 5 potatoes in a pressure cooker for about 10 minutes.
- Peel & mash the cooked potatoes.
- Add in all the ingredients prepared (except for oil) and mix well.
- Mould these into small balls using the palm of your hands.
- Flatten these rounded circles on a flat surface to form a tikki/croquette.
- Add 2 tablespoons of oil on to a flat pan or a tawa. Once hot, place the tikkis onto the tawa. And let fry for about 3-5 minutes on each side or until browned.
Serve with a fresh squeeze of lime & some chutney along side.