Name: Aloo Poha Tikki recipe by Akum Jamir at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: Potatoes – 2 large; Onion – 1 small finely chopped; Green chilly – 1 finely chopped; Turmeric powder – ¼ tsp; Chilly powder – ½ tsp; Garam masala powder – ½ tsp; Coriander powder – ¼ tsp; Cumin powder – ¼ tsp; Amchur powder – A pinch; Few chopped coriander leaves; Salt to taste; Cornflour or All Purpose Flour – 2 tsp; Poha (flatten rice) – ½-1 cup; Water as required; Oil for deep frying

ABOUT Aloo Poha Tikki RECIPE

Aloo Tikki is one of the popular snacks, not only in India but also in neighbouring countries like Pakistan, Bangladesh etc. It is a delicious snacks made of boiled mashed potatoes and spices. There are different ways of making aloo tikki, one is stuffing channa dal and the other is simply patty which is quick and easy to make. Tikkis can be deep fried, pan fried or shallow fried. Here is an innovative recipe of Aloo Tikki –Aloo Poha Tikki.

Ingredients Serving: 3

Potatoes – 2 large
Onion – 1 small finely chopped
Green chilly – 1 finely chopped
Turmeric powder – ¼ tsp
Chilly powder – ½ tsp
Garam masala powder – ½ tsp
Coriander powder – ¼ tsp
Cumin powder – ¼ tsp
Amchur powder – A pinch
Few chopped coriander leaves
Salt to taste
Cornflour or All Purpose Flour – 2 tsp
Poha (flatten rice) – ½-1 cup
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. Slightly 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.

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