Seeking a culinary adventure that tantalizes your taste buds and transports you to the vibrant streets of India? Embark on a delicious journey with our comprehensive guide to Aloo Tikki, the quintessential Indian potato pancake. These crispy golden-brown patties are a delightful treat, perfect for breakfast, lunch, or a satisfying snack. With our curated collection of recipes, you'll discover the art of crafting Aloo Tikki from scratch, using simple pantry staples. Whether you prefer a classic version, a spicy rendition, or a unique twist with innovative ingredients, we've got you covered. So, get ready to spice up your kitchen and delve into the delectable world of Aloo Tikki, where flavors dance on your palate.
Here are our top 5 tried and tested recipes!
INDIAN POTATO PANCAKES
Try something new with a savoury pancake filling of green lentils and potatoes with chilli and ginger that's ideal for Shrove Tuesday or midweek dining.
Provided by Miriam Nice
Categories Dinner, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan over a low heat. Add the shallots, mustard seeds, turmeric, chilli, ginger and garlic, and cook gently until the shallots are soft. Add the potatoes and continue to cook slowly for 15-20 mins, stirring occasionally, until the potatoes are soft.
- Stir through the lentils, season and continue to cook for another 2-3 mins to warm them through. Pile a quarter of the mixture into each pancake and fold the sides in to make a triangle. Pop the spinach in the pan while it's still hot, just to wilt it, and serve on the side, with mango chutney and yogurt, if you like.
Nutrition Facts : Calories 490 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium
INDIAN POTATO PANCAKE MIX
This is my bulk recipe for quick and easy Indian potato pancakes. Aloo Tikki is a popular North Indian pan-fried potato cake. It makes a terrific snack or side dish when served with a coriander-mint yogurt sauce. Just mix 1 cup mixture with one egg and 1/2 cup milk... throw in fresh onion, cilantro or frozen peas if desired... then fry in butter.
Provided by The Spice Guru
Categories Mashed Potatoes
Time 25m
Yield 6 batches potato pancakes, 24-30 serving(s)
Number Of Ingredients 13
Steps:
- COMBINE all ingredients well; STORE airtight in a cool, dry place.
- TO PREPARE 4 - 5 SERVINGS: Shake instant potato pancake mix before opening. Into a small mixing bowl, add 1 cup of this dry mix.
- BEAT one egg with 1/2 cup milk and 1 teaspoon vegetable oil, then add to dry mix; STIR.
- LET stand 10 minutes.
- STIR again (if desired, stir in 1 tablespoon defrosted frozen peas and/or fresh chopped onion and minced cilantro).
- PLACE disposable kitchen gloves over each hand (to protect hands and nails from turmeric staining).
- SCOOP mixture using an ice cream scoop, into other hand; SHAPE into 4 - 5 one-inch-thick patties as shown in photo.
- PLACE patties onto a heated, buttered skillet over medium-low heat; FRY until golden brown; TURN and fry until other side is golden brown.
- DRAIN on paper towels.
- SERVE hot, with a coriander-mint chutney with or without plain yogurt and ENJOY!
Nutrition Facts : Calories 53, Fat 0.2, Sodium 279.2, Carbohydrate 11.9, Fiber 1.2, Sugar 0.7, Protein 1.4
INDIAN POTATO PANCAKES
These awesome little pancakes make a nice brunch item or an appetizer, or they can serve as one part of a more complex meal. Serve them topped with a dollop of nonfat yogurt or Mango Peach Chutney if desired.
Provided by MarieRynr
Categories Breakfast
Time 26m
Yield 8 3-inch pancakes
Number Of Ingredients 5
Steps:
- Combine the potatoes, garam maslala or curry, salt, green onions and egg white. Warm a large nonstick skillet. Spray with cooking spray. Drop the potato batter by a scant 1/4 cup measure onto the skillet and gently flatten into a circle with a spatula. Make as many pancakes as will fit in your skillet, but leave enough room to flip them.
- cook on medium heat for about 5 minutes, or until browned. Flip the pancakes over, cover and cook for 3 minutes on the second side. Then uncover, and cook until browned about 3 minutes longer.
- VARIATION: replace the white potatoes with sweet potatoes and use 2 egg whites.
Nutrition Facts : Calories 28.6, Sodium 222.9, Carbohydrate 6.2, Fiber 0.7, Sugar 0.4, Protein 1.1
INDIAN POTATO CAKES (ALOO TIKKI) WITH CILANTRO CHUTNEY YOGURT
Ready, Set, Cook! Special Edition Contest Entry. These little Indian spiced potato pancakes are packed with flavor. Combined with my homemade cilantro curry and yogurt sauce, it is a flavor party in your mouth.
Provided by snickels
Categories Potato
Time 35m
Yield 15 cakes, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in frying pan to medium heat.
- Mix Simply Potatoes mashed potatoes, red bell peppers, green onions, egg, flour, cumin, coriander, turmeric powder. Allow to stand for 10 minutes.
- In the meantime, blend the cilantro, jalapeno, pistachios, lime juice and yogurt into a smooth consistency.
- Add salt to taste.
- When oil is ready, use two tablespoons to make patties, smoothing one over the other, like making a cannelle. Drop into hot oil.
- Fry each side until golden brown. If doing in batches, you can keep warm in a 200 degree oven.
- Plate them with sauce and enjoy!
Nutrition Facts : Calories 149.8, Fat 10.3, SaturatedFat 1.9, Cholesterol 49.1, Sodium 34, Carbohydrate 10.5, Fiber 2.6, Sugar 3.3, Protein 5.5
INDIAN POTATO PANCAKES WITH CURRY-LIME YOGURT
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Fry Hanukkah Yogurt Pea Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24 pancakes
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
- Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with Curry-Lime Yogurt.
Tips:
- Use a large bowl to mix the ingredients, as the batter will be quite thick.
- If the batter is too thick, add a little more milk or water until it reaches the desired consistency.
- Heat a large skillet or griddle over medium heat before cooking the pancakes.
- Grease the skillet or griddle with oil or butter to prevent the pancakes from sticking.
- Pour 1/4 cup of batter onto the hot skillet or griddle for each pancake.
- Cook the pancakes for 2-3 minutes per side, or until golden brown.
- Serve the pancakes immediately with your favorite toppings, such as chutney, yogurt, or scrambled eggs.
Conclusion:
Indian potato pancakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized with a variety of toppings. Whether you like them spicy, savory, or sweet, there is an Indian potato pancake recipe out there for you. So next time you're looking for a new and exciting way to enjoy potatoes, give these pancakes a try!
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