Monday, March 21, 2016

Multi-Color Aloo Tikki

Aloo Tikki (potato cutlet/patty) is a versatile recipe you will find yourself making and eating in a variety of ways. For example, you can eat it as the main ingredient in a burger, or with ragda, with chole, or just plain with any chutney. Aloo Tikki can be made and stored away for a rainy day or as a snack. In honor of Holi, I've tried a slight variation and created a multi-color Aloo Tikki with assorted pureés. While the tikkis I've made are large in size, you may adjust the size as you best feel appropriate. I hope you enjoy this recipe!

Prep Time: 30 minutes
Cooking Time: 20 minutes
Servings: 4  (makes 4 big tikkis)

  • 4 potatoes (boiled, peeled and mashed)
  • 1 small beet root (boiled and puréed)
  • 1/2 carrot (boiled and puréed)
  • 1/2 cup blanched spinach for puree
  • 1/3 cup chopped green coriander leaves for puree + 2 tablespoons for potato stuffing
  • 1 tablespoon chopped mint leaves for puree
  • 4 to 5 green chili paste (adjust accordingly based on spice preference)
  • 1 teaspoon ginger paste
  • 1 teaspoon lemon juice
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon black salt
  • 1/8  teaspoon ground black pepper
  • 4 tablespoons corn starch
  • Salt to taste
  • Oil for shallow fry
  • Few strands of carrot, beet root and deep fried spinach for garnish (optional)

  1. Peel and mash the boiled potatoes
  2. Create three separate purée groups and keep aside
    • spinach, coriander leaves, and mint leaves purée (green)
    • Carrot purée (orange)
    • beet root purée (red)
  3. To create aloo stuffing, mix chili paste, ginger paste, lemon juice, black pepper, salt, coriander leaves, corn starch and black salt. Mix well.
  4. Divide the mixture into four equal parts and place in four separate bowls.
  5. In the first bowl, add turmeric powder to the potato mixture (yellow). In the second bowl, add the green purée. In the third bowl, add the orange purée. In the fourth bowl, add the red purée. Make sure to mix each bowl well.  
  6. If the mixture is too sticky, add more corn starch.
  7. Within each bowl, divide the mixtures into four small equal sized balls. Join one ball of each color by pressing together, shaping all four into a larger tikki round, about 3.5" in size. 
  8. In a pan, add oil on medium heat and shallow fry the tikki patties
  9. After frying, place the tikkis on a paper towel to absorb any extra oil.
  10. Serve with green coriander chutney and sweet sour chutney.
Colorful Aloo Tikki

Three purées - 1) Spinach, coriander and mint puree (Green), 2) Carrot puree (Orange) and 3) Beet root puree (Red)

Potato Mixture divided in four parts

Puree added, fourth one is turmeric powder
Tikkis created by joining four colors of aloo mixture together

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