Crispy Aloo Tikki

• Rest_dough potato patties for 4-6 hours
• Soak chickpeas for overnight

Nutrition values are AI-estimated based on ingredients.

• 2-3 cups mashed potatoes
• 2-3 tbsp fresh cilantro
• 2-3 tbsp cornstarch
• 1 tsp salt
• 1 cup soaked chickpeas
• 1/2 cup water
• 2-3 tbsp cooking oil
• 2 tbsp besan (gram flour)
• 1 tsp minced ginger
• 1 tsp chopped green chilies
• 1/2 tsp roasted cumin powder
• 1/2 tsp mango powder
• 1/2 tsp black salt
• 1/2 tsp garam masala

1. 1Mix mashed potatoes with cilantro, cornstarch, and salt.
2. 2Divide mixture into 8 portions, form into patties.
3. 3Refrigerate patties for 4-6 hours to firm up.
4. 4Blend soaked chickpeas with water into a smooth paste.
5. 5Heat oil in a saucepan, roast besan until aromatic.
6. 6Add minced ginger and green chilies; stir for 30 seconds.
7. 7Pour chickpea paste into saucepan, add cumin, mango powder, salt, black salt, and garam masala.
8. 8Lower heat and cook sauce for 10 minutes, stirring occasionally.
9. 9Heat oil in a frying pan and shallow fry chilled patties until crispy and golden brown.
10. 10Serve crispy aloo tikki with chickpea sauce.

These instructions are our analysis of the original video. Watch on YouTube →