Aloo Poha Tikki/ Potato Cutlet
40 minutes
1188 reads
About Aloo Poha Tikki/ Potato Cutlet
Aloo Tikki is a beloved snack across India and its neighboring countries like Pakistan and Bangladesh, cherished for its comforting blend of boiled, mashed potatoes and aromatic spices. Traditionally, these patties can be stuffed with channa dal or kept simple for a quick, satisfying treat, and they lend themselves to a variety of cooking methods—deep-fried, pan-fried, or shallow-fried to golden perfection.
This innovative twist, Aloo Poha Tikki, makes the classic even more enticing by incorporating poha (flattened rice) for extra crunch and flavor. The recipe brings together mashed potatoes, onions, green chillies, and a medley of spices, shaping them into tikkis that are coated with poha before being fried to a crispy finish. The result is a deliciously crispy and flavorful snack that’s perfect for tea time or as a party appetizer.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
- 1 Onion finely chopped
- 2 Potato large sized
- 1 Chilli finely chopped, green
- 1/4 tsp Turmeric Powder haldi
- 1/2 tsp Chili Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Coriander dhania
- 1/4 tsp Cumin Seed jeera
- 1 pinch Mango Powder dry
- 1.5 leaves Coriander dhania, chopped
- 1.5 tsp Salt or as per taste
- 2 tsp All-Purpose Flour maida, or cornflour cornflour or
- 1 cup Flattened Rice poha, flatten rice - 1 cup or as required
- Water as required
- Oil for deep frying
Instructions
- Peel the potatoes, cut them into cubes and pressure cook them in less water for 2 whistles. Drain and mash them and keep aside.
- Heat a tsp of oil in a pan. Add the onion and green chillies and saute till onion turns soft.
- Add the masala powders and mix well.
- Add the mashed potatoes and chopped coriander leaves and mix and incorporate them well. Take off the heat and let it cool down.
- In a mixing bowl add the flour and required water and make a lumps free thin batter.
- Spread the poha (flatten rice) in a plate.
- Heat the oil for deep frying. Take a portion of potato mixture and make a ball.
- Slight flatten the ball into a round disc and deep them into the flour batter and coat them in the poha.
- When the oil is hot, reduce the heat and drop the tikkis in the oil and fry in medium heat till golden and crisp.
- Remove them in an absorbent paper and serve with any chutney or dipping of your choice.
Recipe Notes
I have deep fried the tikki but you can shallow fry them as per your preference.
Additional Tips
- For an extra-crispy exterior, lightly crush the poha before coating the tikkis, ensuring it adheres better and fries evenly for a more satisfying crunch.
- If you prefer a spicy kick, add a teaspoon of finely chopped pickled green chilies or a dash of amchur (dry mango powder) to the mixture for a tangy depth of flavor.
- To make these tikkis ahead of time, shape and coat them with poha, then freeze on a tray until firm before transferring to a zip-lock bag; fry directly from frozen, adding a minute or two to the cooking time.
- For a protein boost and unique texture, add a handful of cooked, mashed peas or crumbled paneer to the potato mixture before shaping the tikkis.
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Recipe Nutrition
Calories: 202kcalCarbohydrates: 20gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 1gSugar: 1g
Akum Raj Jamir
Articles: 153
3 Comments
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Absolutely scrumptious! Thanks for the recipe.
Absolutely delicious! Can’t wait to try it.
What a delicious recipe! Thanks for posting.