Stuffed Aloo Tikki ( Potato croquette ) Recipe

Aloo tikki is a common evening time lip smacking chat loved by one and all in India. Stuffed aloo tikki is a slight variation from the original one.  The aroma is awesome and tempting. So today let's prepare stuffed aloo tikki.

How To Prepare Stuffed Aloo Tikki.

Once you have the boiled potatoes ready in hand, it hardly takes around twenty minutes to prepare the stuffing and for frying.

Ingredients For The Aloo Tikki.

• Potato ( aloo ) - 4 

• Salt - as required.

• Chilli powder - 2 tsp.

• Corn flour - 3 tbsp.

Ingredients for the stuffing.

• Green peas - 1 cup

• Salt - 1 tsp.

• Ginger garlic paste - 1 tsp.

• Coriander leaves - 2 sprigs.

• Green chilli - 3

• Chaat Masala - 1 tbsp

• Cumin powder ( jeera powder) - 1 / 2 tsp

Method To Make Stuffed Aloo Tikki.

• First and foremost, boil the potatoes and mash it well so that there are no lumps in it.

• Mix cornflour, salt, chilli powder along with the mashed potatoes.

• Divide the mixture equally into balls and keep it aside.

• Meanwhile, coarsely grind the green peas in a mixture jar

• Heat a pan and add 2 tbsp of oil in it.

• Transfer the peas mixture to it.

• Add salt, ginger garlic paste, cumin powder, chaat masala and chopped coriander leaves to it.

• Mix well and switch off the flame.

• Heat a tawa or a griddle with 2 tbsp of oil.

• Meanwhile take the potato mixture ball, make a dent, and fill a small portion of peas masala in it and cover it completely with the aloo mixture. Pat it slightly so as to flatten it.

• Gently roast it in a heated pan. 

• Flip it on to the other side till the aloo turns crispy.

• Transfer it on absorbent tissue paper to avoid the excess oil .

Your spicy and tempting stuffed aloo tikki is ready to be served.!!!

Kitchen Masti points.

1. You can increase the quantity of corn four if the aloo mixture is soggy.
2. Instead of chilli powder, you can add green chilli paste for a spicier taste.
3. Along with the chaat Masala powder you can also mix 1 tsp garam Masala powder.
4. Use fresh peas or frozen peas and not the dried ones available in the market.

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