Chai Time: Crispy Potato Croquettes (Aloo Tikki)

Chai Time: Crispy Potato Croquettes (Aloo Tikki)

*this image is Aloo Tikki Chaat which involves the potato croquette in this recipe. This recipe does not include every step to recreate this image*

Chai Time is an ongoing series on Spicewalla’s IGTV featuring chef and Spicewalla founder Meherwan Irani cooking Indian dishes LIVE in his home and answering all your cooking qs. Check out the video for Aloo Tikki here to learn some tips and tricks that only an Indian mom or aunt could teach you! Follow us on instagram to tune in live and join the conversation.

Chef Meherwan Irani breaks down his recipe for Aloo Tikki - a popular street food snack originating from North India; traditionally made from boiled potatoes, peas, and lots of spices and herbs. Fried until crispy on the outside, and soft & delicate on the inside. 

⁣Meherwan’s recipe centers around a process called Tarka. A cooking technique which involves cooking spices in hot oil, and then adding the “spiced oil” to the rest of the dish. Elevating its flavours, textures, and aromas. 

Time: 40 minutes
Yields: 8-10 Small Potato Croquettes

  • Ingredients

    4 yellow potatoes, medium size, peeled and chopped
    1/4 cup safflower oil, plus more for frying
    1/2 tsp Spicewalla Brown Mustard Seeds
    6-8 fresh or dried curry leaves (optional)
    1 Tbs fresh ginger, blitzed into a paste
    1 Tbs fresh garlic, peeled and pressed
    1 fresh green chili, deseeded and chopped
    1/4 tsp Hing (asafetida)(optional)
    1/4 tsp Spicewalla Kashmiri Chilli Powder
    1/4 tsp Spicewalla Turmeric
    Small bunch of fresh cilantro
    1/4 tsp Spicewalla Chaat Masala (optional)
    1/2 of a lime, juiced
    A few pinches Spicewalla Sicilian Sea Salt, to taste

  • Print

    Preparation

    1.  In a large pot, add the potatoes and fill with enough water to cover. Bring to a boil and cook the potatoes until fork tender. Strain out the water and mash the potatoes, set aside.
    2. Heat a pan over high heat and add 1/4 cup oil. Add in mustard seeds, they should "pop" when hot enough. Add in curry leaves, fresh ginger and garlic. Stir to incorporate, turn heat down to medium-high. Cook for 2-3 minutes.
    3. Add in green chili and hing powder, if using. Stir, and cook a few more minutes until everything starts to lightly brown.
    4. Add in turmeric and kashmiri powders. Stir to incorporate and cook for another 2 minutes on medium heat.
    5. Turn heat off and add in cilantro, chaat masala and lime juice. Add salt to taste.
    6.  Grab your bowl of mashed potatoes, add hot oil mixture and mix until fully incorporated.
    7. In a nonstick pan on medium-high heat add enough oil to cover the base of the pan so the potato croquettes can be halfway submerged.
    8. Form small patties out of the potato mixture. Add the patties to the hot oil, fry on each side about 3 minutes each side, or until golden brown.
    9. Serve immediately with fresh cilantro or chutney! Enjoy!

Shop the Recipe

 

*this image is Aloo Tikki Chaat which involves the potato croquette in this recipe. This recipe does not include every step to recreate this image*
Chai Time is an ongoing series on Spicewalla’s IGTV featuring chef and Spicewalla founder Meherwan Irani cooking Indian dishes LIVE in his home and answering all your cooking qs. Check out the video for Aloo Tikki here to learn some tips and tricks that only an Indian mom or aunt could teach you! Follow us on instagram to tune in live and join the conversation.
Chef Meherwan Irani breaks down his recipe for Aloo Tikki - a popular street food snack originating from North India; traditionally made from boiled potatoes, peas, and lots of spices and herbs. Fried until crispy on the outside, and soft & delicate on the inside. 
⁣Meherwan’s recipe centers around a process called Tarka. A cooking technique which involves cooking spices in hot oil, and then adding the “spiced oil” to the rest of the dish. Elevating its flavours, textures, and aromas. 

ALOO TIKKI - CRISPY POTATO CROQUETTES

Time: 40 minutes
Yields: 8-10 Small Potato Croquettes

INGREDIENTS

4 yellow potatoes, medium size, peeled and chopped
1/4 cup safflower oil, plus more for frying
1/2 tsp Spicewalla Brown Mustard Seeds
6-8 fresh or dried curry leaves (optional)
1 Tbs fresh ginger, blitzed into a paste
1 Tbs fresh garlic, peeled and pressed
1 fresh green chili, deseeded and chopped
1/4 tsp Hing (asafetida)(optional)
1/4 tsp Spicewalla Kashmiri Chilli Powder
1/4 tsp Spicewalla Turmeric
Small bunch of fresh cilantro
1/4 tsp Spicewalla Chaat Masala (optional)
1/2 of a lime, juiced
A few pinches Spicewalla Sicilian Sea Salt, to taste

PREPARATION

1. In a large pot, add the potatoes and fill with enough water to cover. Bring to a boil and cook the potatoes until fork tender. Strain out the water and mash the potatoes, set aside.
2. Heat a pan over high heat and add 1/4 cup oil. Add in mustard seeds, they should "pop" when hot enough. Add in curry leaves, fresh ginger and garlic. Stir to incorporate, turn heat down to medium-high. Cook for 2-3 minutes.
3. Add in green chili and hing powder, if using. Stir, and cook a few more minutes until everything starts to lightly brown.
4. Add in turmeric and kashmiri powders. Stir to incorporate and cook for another 2 minutes on medium heat.
5. Turn heat off and add in cilantro, chaat masala and lime juice. Add salt to taste.
6. Grab your bowl of mashed potatoes, add hot oil mixture and mix until fully incorporated.
7. In a nonstick pan on medium-high heat add enough oil to cover the base of the pan so the potato croquettes can be halfway submerged.
8. Form small patties out of the potato mixture. Add the patties to the hot oil, fry on each side about 3 minutes each side, or until golden brown.
9. Serve immediately with fresh cilantro or chutney! Enjoy!

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