Gluten Free Tangy Potato Croquettes

One of the quintessential appetizers is The Aloo Ki Tikki. A crispy nonbreaded Indian sibling of croquettes. These are perfect appetizers for Winter weather.
A concoction of Sweet, Salty, Tangy, Sour, and red chili hot flavors. This appetizer takes us back to the streets of Lajpat Nagar, New Delhi, and the old walkways of Purani Dilli.
Make a potatoes-filled ball, fry it simmering hot oil on Big Round Tava. Top with yogurt, pure Imli (tamarind) ki chutney, dhaniya, Pudina ki Hari chutney, Sev, Red onions. Add a dash of flavorful chapatti chat masalas.

Refer to our spices, herbs, added to this dish, that help with the nutritional value dish

Pro Tips: In order to use less oil while frying, use Air Fryer. This is the one we have used for the last 4 years. (Add link here). Using less oil is heart-healthy, and environment friendly. No more deep-frying means, lesser oil to throw away.

Aloo Ki Tikki (Potato Croquettes)
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Aloo Ki Tikki (Potato Croquettes)

Recipe by skylar.saubCourse: AppetizersCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

1

hour 
Cooking time

40

minutes

Ingredients

  • Potato Croquettes

  • 500 gms Boiled Potatoes shredded

  • 1 TSP Salt

  • Tangy Lentil Filling

  • 1/2 cup cooked Channa Dal Lentil

  • 1/4 Cup grated potato

  • 1 TSP Mango Powder

  • 1/2 TSP Cumin powder

  • 1.5 TSP Salt

  • 2 Red Chilli Powder

  • Roasted 1 tsp Caraway seeds

  • 1 tbsp fresh ginger

  • Cooking Technique

  • Vegetable oil for shallow frying

  • Garnish

  • Fresh Cilantro, Ginger,

  • Red Chilli powder spice, salt, Rock Salt (optional)

  • Indian Tamarind Chutney

  • Indian Coriander Green Chutney

  • Sugar and Salt infused yogurt

Directions

  • Filling
  • For filling mix in all ingredients properly and set aside
  • Potato Patty
  • Mix in the shredded potatoes with salt and mix well will uniformly mixed in with salt
  • Oil you hands and divide mixture into uniformly portioned balls.
  • Put them in cool place
  • Gently press these balls with your palm, to flatten and fill in with the mixture
  • After filling seal in the edges
  • On a frying pan, shallow fry them on both sides till crisp and golden brown
  • After frying let them sit on a napkin to soak the excess oil
  • Plate the tikki as shown, with garnished fresh ginger, cilantro, chutneys

Notes

  • There are a lot of moving parts of this recipe. That makes it a bit harder for some to make it the first time and will require a couple of times to try out before they can get it right.

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