Through this article, we will guide you through the process of making potato tikki in a market-style way. This recipe will help you create crispy and flavorful tikkis that will be a hit with your family and friends.
Preparing the Potatoes
Boil the Potatoes:
- Boil the potatoes in a cooker until they are soft.
- Allow them to cool completely, preferably in the fridge for a couple of hours.
Peel and Mash:
- Once the potatoes are cold, peel them.
- Mash the potatoes thoroughly with your hands until smooth.
Adding the Spices
Mix in Spices:
- Add finely chopped green chilies to the mashed potatoes.
- Add 1 tsp of red chili flakes.
- Mix in 2 tsp of salt, 1 tsp of dried mint, and 1 tsp of chaat masala.
Combine with Binding Agents:
- Add 2 tbsp of rice flour and 2 tbsp of bread crumbs (or suji) to the potato mixture.
- Mix everything well until fully combined.
Shaping the Tikkis
Rest the Mixture:
- Let the mixture rest for 10 minutes to allow the flavors to meld.
Shape into Tikkis:
- Take small portions of the mixture and shape them into equal-sized tikkis.
Frying the Tikkis
Heat the Oil:
- Heat oil in a frying pan over medium heat.
- Ensure there’s enough oil to shallow fry the tikkis.
Fry Until Golden Brown:
- Place the tikkis in the pan and fry until golden brown on both sides.
- Remove them from the oil and drain on paper towels.
Serving Suggestions
Serve with Chutneys:
- Serve the crispy potato tikkis with green chutney, tamarind chutney, or curd chutney.
- You can also serve them with ketchup or pea chutney.
Enjoy Hot:
- Enjoy the tikkis hot for the best taste and texture.
Tips for Perfect Potato Tikki
- Chill the Potatoes: Chilling the potatoes before mashing helps in achieving a smoother texture.
- Spice Adjustments: Adjust the amount of spices according to your taste preference.
- Binding Agents: Ensure you add the right amount of binding agents (rice flour and bread crumbs) to prevent the tikkis from breaking while frying.
Comparison Table for Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Potatoes | 4-5 | Boiled and chilled |
| Green Chilies | 4 | Finely chopped |
| Red Chili Flakes | 1 tsp | |
| Salt | 2 tsp | |
| Dried Mint | 1 tsp | |
| Chaat Masala | 1 tsp | |
| Rice Flour | 2 tbsp | |
| Bread Crumbs | 2 tbsp | Can substitute with suji |
| Oil | As needed | For frying |
Conclusion
Making market-style potato tikkis at home is easy and rewarding. Follow these steps to create crispy and delicious tikkis that will impress everyone. Enjoy cooking from Crispy Eat Hub!
FAQs
Can I use other binding agents?
- Yes, you can use gram flour or all-purpose flour as alternatives.
How do I prevent the tikkis from breaking?
- Ensure the mixture is well-bound by using enough rice flour and bread crumbs.
Can I bake the tikkis instead of frying?
- Yes, you can bake them in a preheated oven at 200°C for 20-25 minutes, flipping halfway through.
Meet Misha Mehboob, a passionate food enthusiast and computer science student from Sargodha University. Misha’s culinary journey is fueled by her love for exploring new flavors and experimenting in the kitchen.
At CrispyEatHub, Misha shares her creative recipes and practical cooking tips to inspire fellow food lovers on their culinary adventures. From quick weeknight dinners to indulgent desserts, there’s something delicious for every palate.
Join Misha as she combines her love for food and technology to create mouthwatering dishes that delight the senses and bring people together. Let CrispyEatHub be your go-to resource for culinary inspiration and delicious recipes that make every meal memorable.
