Traditionally, an aloo tikki is a rich, savory deep fried potato patty that is served with a steaming hot cup of chai. We’ve taken this indulgent traditional Indian snack and RADNUTtified it today! Our version includes chickpeas (chana) for healthy fiber and protein, isn’t deep fried, and can be enjoyed without that upset stomach or guilt that often results from eating oily foods. This tikki can be cooked in a pan or in the oven and can even be made into patties for sandwiches and served with a side of vegetables. If you get them right off the stove-top, the outside will be crisp while the potato and chickpeas on the inside merge to melt in your mouth!
- 1 russet potato (large)
- 1 can chickpeas (540 ml)
- 3/4 sweet onion
- 1/2 cup cilantro
- 2 tbsp canola oil
- 1 tsp salt
- 3/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 1/2 tbsp rice flour
- 1 1/2 tsp mango powder
- 1/2 tsp cumin (heaping)
- 1/2 tsp garam masala
- 1/4 tsp red chili pepper flakes
- 1/3 cup green peas (frozen; heaping full)
- Cook potato in microwave, pressure cooker, or in boiling water
- Rinse canned chickpeas in a colander and let air dry. Mince onion and cilantro
- Add 1/4 tsp oil to a small pan and cook onion at med-high heat with a small pinch salt until translucent and lightly browned, then set aside
- Add chickpeas to food processor with 1/4 tsp salt, 1/4 tsp pepper, approximately 1/8 tsp cayenne, and blend well
- Mash cooked, peeled, potato in a large mixing bowl. Add chickpeas, cooked onion, cilantro, rice flour and mix well with a spatula
- Add 1/2 heaping tsp salt, 1/8 tsp cayenne, 1/2 tsp black pepper, mango powder, cumin, garam masala, chili flakes and peas. Mix well and taste to adjust spices as needed
- Lightly oil hands and make small patties by pressing the mixture tightly into palms and creating a circular shape
- Add 1 tsp oil at med-high heat to the pan used to previously cook onions. Once pan is hot, cook 3-4 patties at a time for 4-5 minutes on each side until golden brown. When flipping patties, additional 1/2 tsp oil may be needed to prevent burning
- Serve with your favorite chutney or ketchup and hot sauce and enjoy!
Alternatively these tikkis can be baked on a well oiled pan at 450 degrees (center rack) for 8 minutes on each side. Spray the tikkis lightly with oil when initially putting them into the oven and when flipping them. Note: this method results in a slightly drier end product.
hello what is mango powder?
Hi Paul, what a great questions. Mango powder is a traditional east Indian spice. Usually it’s found in Indian grocery stores under the name “amchoor powder” and it adds a slightly savory and sour flavor to the potato chick pea mixture. It’s one of my favorite flavors in these tikkis and the baked pakoras.