Aloo Tikki (like a small burger) is usually served in
by the Chaatwalas, who serve sweet and sour Indian snacks called chaat. In olden days Chaatwalas would come to the middle of each locality and set up their stall which included a angeethi (burner) with a very large tava (griddle) and people would impatiently, as most Indians are impatient, wait for their turn. These days of course it is often served as a starter or nibbles with drinks. Tikki without the chutney seems lonely, so it is often served with a sauce which could be coriander or imli chutney. Often it is the quality of the chutney which is equally important to bring out the taste. India
· 1/2 Kg Potatoes
· 2 slices of white bread
· 1 small onion
· 2 Green chillies
· 1 inch Ginger
· small bunch of Coriander leaves
· 1 tsf Salt (to taste)
· 1 tsf Powdered roasted cumin seeds
· ½ tsf Garam masala
1. Boil the potatoes and peel and let them cool down, then coarsely mash them.
2. In a processor blend the ginger, onion and green chilli. Again these should be coarse.
3. Again in the blender coarsely chop the bread.
4. Mix all ingredients with the potatoes and add the salt, roasted and powdered cumin and garam masala.
5. Divide the mix into 12 small portions and make a small ball first before flattening the ball into a burger shaped tikki. (these are smaller then the burger)
6. Heat small amount of oil in a frying pan and shallow fry the tikkis till both sides are brown and crispy.
7. Serve hot with Coriander chutney or raita.