I need a recipe for aloo tikkis!!! My problem isn’t the taste, but the texture…they always always always always always always without fail break apart when I try to make them, either too moist or too dry and crumbly
What kind of potatoes am I supposed to use?
What’s the ratio of potatoes to, onions and dhania?
How much oil do I use to fry them in?
How long am I supposed to wait between boiling/mashing and then maknig patties and frying them?
Re: Aloo tikkis....
Do you add anda to the mix?
Re: Aloo tikkis....
I made Aaloo Kabab most of the time and they turn good.
Peel potato cut in cubes and boil till done not mushy, they put in sieve to remove water. With the help of masher mash it completely mix salt, Chapli Kabab mix, cilantro, green chilli, chat masala up to taste and mix well, then made Kabab shape, dip in beaten egg then coat bread crumbs on it, made all and keep on a tray have butter paper on it, keep in refrigerator. Then after few hours they are ready for frying. For frying use shallow oil, fry them in medium flame.
Re: Aloo tikkis....
Sara, when kababs break, one of the possible reasons could be that you over did the potatoes.. can you check next time that the potatoes are done but not too soft .. also do you mash them really fine? try not to do that .. why not try leaving the potatoes to dry out a bit before peeling them and mashing them .. room temperature boiled potatoes dont mash up to a creamy texture .. for kababs its best to leave them slightly rough and not a smooth paste ..
Normally I take about three cups of mashed potato mixture and add quarter cup thinly slicedand then chopped onion... ( can you squeeze the onion before adding it to the potato mixture , so that all the extra water gets drained )
Handful of fresh corriander , about 8-10 green chillies coz i love it spicy .. two tablespoons of frozen and carefully squeezed methi, powder spices to taste ( red chilli powder, freshly grinded cumin and corriander seeds, a pinch of ajwain ) ... dont add salt at this stage .. mix it all all carefully and put it in the fridge for about half an hour ..
Finally just before making the kababs add in the salt .. salt makes the potatoes release their water content .. so we add it in the last and mix it all well and start shaping the kababs , dip them in egg and fry .. let the first side get done fully before flipping or else they will break ..
PS : Some additions : if you like the taste of fried onion rather then raw onion, caramalize the onions and drain all oil out and add them to the mixture rather then adding raw onions .. you can also add spring onion for the added kick ..
Re: Aloo tikkis....
There are some nice tips already but I can share my experience and recipe with you.
1- Boil potato till you can pass a knife without getting any lump in that.
2- Mesh them with a fork when they are hot. Don't wait them to cool or you will get a lot of lumps and that is one reason it might get break when frying.
3- Add everything that you want to add into the mix like anar dana (grind before adding) onion, red chilli salt or dhania (personally i dont like it in cutlets. Onions need to be chopped in real small pieces too. You can add boiled chicken strand (i hope that's what it is called) for better taste btw.
4- Before frying, coat the cutlets with egg or a thin layer of besan.
5- Fry them in a frying pan with less oil. (like you fry an egg or make omelate) Not supposed to deep fry them.
Re: Aloo tikkis....
i always add shredded cheddar cheese in mashed potates that does help alot and gives a + point to taste.
Re: Aloo tikkis....
mash them when they are hot and dont do that in any machine. that much does it well for me.
Re: Aloo tikkis…
p.s: i want alu tikkis now 
Re: Aloo tikkis....
Ceebs... can you keep that mixture in the fridge overnight?
I usually add boiled matar, shredded chicken, fried fish or boiled eggs to the mixture. At the time of frying I put the tikki's in beaten egg and then in bread crumbs. Make sure you use enough oil.
Re: Aloo tikkis....
Ceebs... can you keep that mixture in the fridge overnight?
yup you can, as long as you dont add salt to it .. but its best if you make the kababs and then keep them in the freezer and next day you can fry them.
But there have been times when i felt too lazy and kept the mixture in the fridge and made kababs the next day, turned out fine .. though if for any reason you find the mixture slightly soft , then add in bread crumbs before forming the kababs.
Aloo tikkis....
Sara why did u even open a thread on aloo tikkis. Now I want some, make sure you send me when u make some.