Sindhi style Aloo tikki 3 ways
 
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A traditional snack Sindhi style aloo tikki 3 ways recipe from Sindhi cuisine is made using different stuffings like chana dal/Split Bengal gram and green peas. It is deep fried and served with a mouth-watering coriander mint dip or tomato sauce to tickle your taste buds.
Author:
Recipe type: Snacks
Cuisine: Indian
Serves: 15 tikkis
Ingredients
  • To make basic Aloo Tikki :
  • Boiled potatoes - 4
  • green chillies finely chopped - 2
  • Amchur/dry mango powder - 1 tsp
  • Chopped coriander - 4 tsp
  • Cumin - 1 tbsp
  • Red chilli powder - 1 tsp
  • Fresh/leftover bread (white or
  • Brown )crumbs of 4 slices
  • Or
  • Soak leftover bread slices in salt and red chilli powder mix for few seconds and squeeze well with your palms and mix instead of bread crumbs.
  • Salt to taste
  • 2nd way to make Green peas stuffed aloo tikkis :
  • Green peas boiled ½ cup
  • Oil 1 tsp
  • Cumin 1 tbsp
  • Onions chopped 1
  • Ginger Chilli paste 1 tsp
  • Red chilli powder 1 tsp
  • Coriander/dhania powder 1 tsp
  • Turmeric ½ tsp
  • Garam masala powder ½ tsp
  • Lemon juice 2 tsp
  • Salt to taste
  • Fresh coriander chopped handful
  • 3rd way to make Chana dal stuffed aloo tikkis
  • Chana dal ½ cup
  • Salt to taste
  • Turmeric powder ½ tsp
  • Oil 1 tsp
  • Cumin 1 tsp
  • asafoetida/hing 1 pinch
  • ginger-green chillies paste 1tsp
  • Lemon juice 1 tsp
  • Coriander leaves handful
Instructions
  1. To make basic tikkis :
  2. First peel and mash or grate potatoes.
  3. Next mix all above listed ingredents in the mashed potaoes. Add salt towards the end.
  4. Test the taste and adjust spices according to your family’s preference.
  5. Then make round or your choice of shape tikkis and deep fry in hot oil.
  6. First fry one single piece of tikki and check that it shouldn’t break in oil while frying.
  7. If it breaks then we need to add more bread or bread crumbs.
  8. While frying tikkis keep switching the flame from high to medium.
  9. Keep an eye on tikkis while frying as it should not turn dark brown.
  10. Once it turns golden brown remove on tissue paper and serve with green chutney or tomato sauce.
  11. You can even tava fry till crispy on both sides in few drops of oil.
  12. nd way to make Green peas stuffed tikkis :
  13. Clean, wash and blanch green peas with some salt. Cool it.
  14. In a pan add oil.
  15. Next add cumin seeds. Once it crackles add chopped onions.
  16. Saute for a while. Add ginger chilli paste. Next add all the masalas listed above.
  17. Saute and add blanched peas. Mix well and before switching the flame off add lemon juice. Mix in fresh coriander leaves. Cool it.
  18. Make a puri /round disc and place the green peas stuffing inside and cover it from all the sides.
  19. Make a smooth ball and flatten it to give a tikki shape. Or like I have made using heart shaped tikki mould.
  20. Heat some oil in pan and deep fry tikkis till crisp and golden-brown on both sides.
  21. Serve hot.
  22. rd way to make chana dal stuffed tikkis :
  23. Soak channa dal in water for around 30 minutes.
  24. Pressure cook it with water, salt and turmeric for 2 whistles, and later cook it on slow flame for few minutes and keep aside.
  25. The cooked dal should not be mushy at all.
  26. Heat oil in pan, add cumin seeds, asafoetida/hing; once it crackles, add ginger-green chillies paste and saute well.
  27. Add boiled chana dal.
  28. Mix well and cook for around 3-4 minutes.
  29. Transfer it into a bowl and cool it down to room temperature.
  30. Take mashed potato mixture for the outer layer.
  31. Make a puri /round disc and place the chana dal stuffing inside and cover it from all the sides.
  32. Make a smooth ball and flatten it to give a tikki shape.
  33. Heat some oil in pan and deep fry tikkis till crisp and golden-brown on both sides.
  34. Serve hot.
Notes
To make perfect tikkis :

1. Don’t over boil potatoes.
2. Mash the boiled potatoes with light hands.
3. Mix salt towards the end when you are about to shape tikkis.
4. Make tikkis beforehand and store in airtight container in fridge upto 3 days. Take out from the fridge to fry whenever you want.
Recipe by Yummy Tales Of Tummy at https://yummytalesoftummy.com/sindhi-style-aloo-tikki-3-ways/