बाजार जैसी कुरकुरी करारी आलू टिक्की बनाने की स्टेप बाय स्टेप बनाने की विधि

Ingredients

• 8 pieces Potatoes (Medium size, keep skin on while boiling, then peel after cooling)
• 2 tablespoons Rice Flour (Adds crispness; use fine rice flour)
• 1 tablespoon Vegetable Oil (Mixed into the potato mash to prevent sticking)
• 2 cups Vegetable Oil (For shallow frying; medium‑hot oil)
• 1 teaspoon Salt (Adjust to taste)
• 1 teaspoon Coriander Powder (Freshly ground for aroma)
• 0.5 teaspoon Garam Masala (Adds warmth to the stuffing)
• 1 cup Boiled Chana Dal (Cooked until soft, drained)
• 1 teaspoon Vegetable Oil (for tempering) (Used to sauté the boiled dal with spices)

Instructions

1. Boil Potatoes

   Place the 8 medium potatoes (with skin) in a large pot, add enough water to cover, and bring to a rolling boil over high flame. Cook uncovered for 20‑22 minutes until a knife slides in easily.

   Time: PT22M

   Temperature: High flame

2. Cool and Refrigerate

   Drain the potatoes, let them sit until they reach room temperature, then transfer to the refrigerator for at least 10 minutes until completely cold.

   Time: PT10M

3. Prepare Dal Stuffing

   Heat a pan, add 1 tsp oil, then add the cooked chana dal. Sprinkle with salt, coriander powder, and garam masala. Sauté for 2 minutes, then lightly mash the dal to a coarse texture.

   Time: PT5M

   Temperature: Medium heat

4. Mash Potatoes and Add Bindings

   Peel the cooled potatoes and mash them in a mixing bowl. Add 2 tbsp rice flour, 1 tbsp oil, and 1 tsp salt. Mix gently until the mixture is crumbly but holds together when pressed.

   Time: PT5M

5. Shape Tikkis with Stuffing

   Divide the potato mixture into equal portions (about 8‑10). Flatten each portion, place a spoonful of the dal mixture in the center, bring the edges together, and gently press to form a flat patty about 1‑1.5 cm thick.

   Time: PT5M

6. Fry Tikkis Until Dark Crispy

   Heat 2 cups oil in a frying pan over medium heat. Slide the tikkis in, cooking 4‑5 minutes each side until they turn a deep golden‑brown (almost black) and are crisp. Turn once the edges turn brown.

   Time: PT12M

   Temperature: Medium heat

7. Drain and Serve

   Remove the tikkis with a slotted spoon, place on a paper‑towel‑lined plate to absorb excess oil, and serve hot with tomato chutney or mint yogurt dip.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

30 g

Fat

4 g

Fiber

3 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes (will change flavor)
• Instead of Rice Flour: Cornstarch, Semolina (sooji)
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Vegetable Oil: Peanut oil, Ghee (will add flavor)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Coriander Powder: Cilantro leaves (fresh)
• Instead of Garam Masala: All‑spice blend
• Instead of Boiled Chana Dal: Toor dal, Moong dal
• Instead of Vegetable Oil (for tempering): Ghee, Butter

Equipment Needed

• Large Pot
• Stove
• Mixing Bowl
• Potato Masher
• Frying Pan (Tawa)
• Slotted Spoon
• Plate for Draining
• Small Spoon (for tempering)

Critical Steps — Do Not Skip

• Boil potatoes uncovered to avoid excess water absorption.
• Cool potatoes completely before mashing; warm potatoes make the mixture soggy.
• Handle the potato‑dal mixture gently to keep the interior soft and exterior crisp.
• Fry at medium heat; high heat will burn the crust before the tikki sets.

Chef Tips from the Video

• Using cold, refrigerated potatoes gives the mixture a firmer texture that holds together better.
• A tiny amount of oil in the mash prevents the patty from sticking to the pan.
• Press the tikki lightly after the first flip to expose the stuffing and achieve an even crust.

Troubleshooting

Storage

Refrigerator: Store cooked tikkis in an airtight container for up to 2 days. Reheat in a hot pan to restore crispness.

Freezer: Freeze uncooked, shaped tikkis on a tray, then transfer to a zip‑lock bag. Freeze up to 1 month; fry directly from frozen.

Room temperature: Not recommended; the tikkis will become soggy.

Make-Ahead Tips

• Boil and refrigerate the potatoes a day ahead.
• Prepare the dal stuffing and keep it refrigerated; it stays fresh for 2 days.
• Shape the tikkis and store them uncovered on a tray in the fridge; fry when needed.

Frequently Asked Questions