Name: Aloo Tikki Recipe
Ingredients: 3-4 large russet potatoes, boiled, peeled and grated (approximately 4- 41/2 cups); ½ cup white onion, finely diced; ¼ cup cilantro leaves, chopped; 2 green chilies, finely minced; 1 tbsp ginger, crushed to a paste; 1 tsp coriander powder; ½ tsp turmeric; ½ tsp garam masala; 1 ½ tsp salt; ½ lime, juiced; 2 tbsp cornstarch; ⅓ cup finely ground breadcrumbs

Description

This Indian street food is a great appetizer for your next gathering.

Ingredients

Scale

3–4 large russet potatoes, boiled, peeled and grated (approximately 4– 41/2 cups)
½ cup white onion, finely diced
¼ cup cilantro leaves, chopped
2 green chilies, finely minced
1 tbsp ginger, crushed to a paste
1 tsp coriander powder
½ tsp turmeric
½ tsp garam masala
1 ½ tsp salt
½ lime, juiced
2 tbsp cornstarch
⅓ cup finely ground breadcrumbs

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Instructions

Boil the potatoes with the skins on. Be careful not to overcook them. As soon as a knife can be inserted through the middle without any resistance and the skin begins to peel off, the potatoes are done.
Drain, and peel the potatoes. Set aside until they are cool enough to handle easily. Then use the larger holes on a grater to grate them.
Next, add all the other ingredients to the grated potatoes and mix to evenly combine everything. Then, form small cutlets by pressing the potato mixture together with your fingers, making sure that the cutlets are tightly packed so that they don’t fall apart when you are frying them.
Pour enough oil to generously coat the bottom of a pan and once the oil is hot enough, place in a single layer of cutlets. Pan fry on medium, occasionally turning them until all sides are browned evenly. Remove and place on a paper towel-lined plate. Repeat until all the cutlets are made.