Originally Posted by redvelvet

Here's an easy recipe for aloo tikki. You can use this potato mixture for samosay or aaloo ka paratha. It's a versatile filling.

Ingredients:

4-5 medium potatoes

1 finely chopped medium onion

1 teaspoon chilli powder

1 teaspoon garam masala

1 to 1 1/2 teaspoon salt

cumin seeds aka zeera (I don't measure....just sprinkle according to taste in mixture)

corriander seeds (about 2 teaspoons.....crushed. Put seeds in zip loc bag and pound them with rolling pin)

finely chopped dhania (just take a few leaves according to taste)

3-5 green chillies, finely chopped (you can use more or less according to taste)

1 egg

oil for frying.

Procedure:

1) Boil the potatoes. You can even do this in the microwave. Simply put potatoes in bowl and hit the "baked potato" setting on your microwave and that's it. Or put them in a pot of water and boil on high heat for 15-30 minutes. If they're tender enough to stick a knife in them.....they're done.

2) Let the potatoes cool. After they've cooled, chop into smaller pieces and mash them with a masher.......and also your hands. I find that using both methods helps in getting the lumps out. Then to the potatoes...add the finely chopped onions, green chillies, and coriander....continue mashing. Then add the chilli powder, garam masala, cumin seeds, crushed coriander seeds, and salt. Make sure the seasoning mixes well by mashing mixture with your hands.

3) Taste the mixture.......at this point if you feel that more salt/chili powder/or garam masala needs to be added......you can make the adjustments.

4) Grab a few spoonfuls of the mixture and shape into round patties. My mom suggests using wet hands to shape them into circles.......because the wetness of your hands helps in keeping the tikis intact so they don't fall apart while frying.

5) Beat one egg. And heat some oil in a frying pan. After you've shaped the tikis into cirlces with wet hands.........dip each tikki in the beaten egg.......and fry in the oil. Let the ticki fry on one side for about 2-3 minutes before flipping over. I use a spatula with slits. The advantage to this spatula is that when I pick up the ticki.....I look underneath the spatula through the slits.......to see if the bottom of the tikki is adequately fried before flipping it over. You can practice with frying one tikki at first.....just to get comfortable.....before frying several of them at one time.