Shahi- Aloo-Tikki (Nutty Potato Patties)

Shahi- Aloo-Tikki

Aloo (Potatoes) are rich in minerals and starch. Due to high calorie content people try to avoid this fantastic vegetable. Potatoes are loaded with nutrients; it is the Oil/ butter /ghee which is added while cooking it (frying) which increases the fat and calorie content. Potatoes are added in almost every vegetable preparation in Kumaon (India). Potato patties are very popular in Northern part of India. In market you will find them cooked with lots of Ghee/oil. This recipe deals with this problem and allows the Tikki lovers to enjoy Aloo Tikki in shahi style.The chutnies (Indian Sauces) can be made in advance and kept in fridge. Green chutney can be stored for a week minimum in fridge and sweet tamarind cutney for more months together in freezer. Even if you micro it for thawing the taste will not spoil. I prefer curd made at home, but you can choose your curd either home made or marketed. Aloo tikki tastes heavenly when covered with liberal amount of thick curd.

Preparation Time: 45 minutes

Cooking Time: 40-45 minutes

Servings: 4-6 Shahi Aloo Tikki (Medium size)

Ingredients Required For Making Shahi Aloo Tikki:

• 1/2 Kg. Medium size Potatoes

• 10-15 Cashew nuts

• 10-15 Raisins/Black Currant

• 2-3 Green Chilies

• 5-6 Sprigs of Fresh tender Cilantro

• Salt to taste

• 1/2 Teaspoon Red Chili Powder

• 5-10 ml. Ghee (Clarified butter)/Olive oil

• 1/2 kg.Thick Curd (Minimum)

• Green Chutney

http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

• Sweet Tamarind Chutney (Sweet and sour sauce of Tamarind)

http://jyotsna-pant.blogspot.com/2011/10/sweet-tamarind-chutney.html

• 2-3 Teaspoons Coriander seeds powder

• 2-3 Teaspoon Chat masala (Optional)

Direction For Making Shahi Aloo Tikki:

• Wash the potatoes and boil then till tender but not pulpy and overcooked.

• Allow the boiled potatoes to cool

• Wash and drain water from cilantro and cut the cilantro sprigs finely.

• Remove small stalks attached to the raisins.

• Cut green chilies finely.

• Peel boiled potatoes and mash them nicely.

• Add

• Green chili pieces

• Cilantro

• Red chili powder

• Salt

• Mix nicely to have uniform mixture.

Aloo mixture for Tikki

Nuts for filling and Aloo mixture

• Divide the mixture into 4-6 portions (Depends upon the size of patties you want).

• Make round of one part and flatten it. 

• Place in the center with 2-3 raisin and 2-3Cashew nut and close the patato mixture to make a ball.

Filling in the Potato mixture

• Roll to make a ball again without putting too much pressure.

• Flatten by pressing tenderly between palms to make a patty of 4-5 cm diameter.

Potato mixture filled with nuts

• Repeat with all the parts of potato mixture. Heat a flat non-stick pan (Tawa). When the pan is hot sprinkle 10-15 drops of ghee /oil and spread with the help of spatula.

• Place the prepared patties on the Tawa and bring the heat to medium.

Patties Cooking In Minimum ghee/oil

• Do not cover.

• Allow the patties to cook on one side first till they become golden brown.

• Flip the patties sprinkle few drops of ghee/oil on the edges of pan/Tawa and allow the patties to cook on the other side also till golden brown.

• Patties are ready to be served.

Shahi-Aloo-Tikki Ready to be Served

How to Serve Shahi-Aloo-Tikki:

• Beat curd and add salt to taste and 2-3 teaspoons of sugar powder.

• While the patties are on the hot pan before serving press the patties and cook for one minute on each side to make them crisper.

• With the help of a broad knife or sharp spatula split the two golden halves exposing the center.

• Pour thick beaten curd liberally over the split halves of tikki.

• Top the curd with green chutney and sweet tamarind chutney.

• Sprinkle pinch of coriander powder, red chili powder, chat masala and salt (As per taste).

• Garnish with cilantro and serve.

Shahi-Aloo-Tikki

Tips:

• Do not overcook potatoes else the tikki will not be crisp.

• If the potatoes are too starchy and sticky then oil your palms while making the tikki.

• Curd should not be sour and thin.

• Make your own curd by adding 2 teaspoon of curd and two teaspoon sugar(To make the curd sweet) to milk at 40 ^o C and after thoroughly mixing keep it covered in a warm place for 6 -7 hrs. when temperature is 35-40⁰C / 8-10 hrs. when the temperature is 25-30⁰c.

• Keep the curd once it is set firmly in fridge to avoid it from becoming too sour. Cold well set curd is best for tikki.

• Flatten the tikki by pressing them with spatula if they are too thick so that they get cooked to the inner core.

• Make the chutney in advance and store in fridge.

Suggested Variations:

• Cashew can be cut to pieces and raisins can be cut before filling.

• Any other nuts except groundnuts can be filled.

• Green chili pieces can be filled along with the nuts.

• Cottage cheese (Ricotta cheese) can be mashed along with the nuts for the filling.

• Any cooking medium can be taken except mustard oil. But it tastes best with ghee (Clarified butter).