A good Ragda Patties is only as good as its Aloo Tikki.
This tikki is crisp on the outside, soft inside, and sturdy enough to hold hot Ragda without breaking. Featuring a freshly roasted, coarse secret masala for an authentic street-style aroma!
Ingredients List
Tikkis
π‘ Adjust serving size to recalculate ingredients
| Sr. | Weight | Units | Name |
|---|---|---|---|
| For the Secret Masala | |||
| • | 5 | g | Cumin Seeds (1 tsp) |
| • | 5 | g | Fennel Seeds (1 tsp) |
| • | 2.5 | g | Black Peppercorns (½ tsp) |
| • | 5 | g | Coriander Seeds (1 tsp) |
| • | 3 | g | Dried Kashmiri Red Chillies (2–3 nos) |
| • | 2 | g | Dried Curry Leaves (8–10 leaves) |
| For the Tikki Mixture | |||
| • | 1000 | g | Boiled Potatoes, cooled (Hero Ingredient, 1 kg) |
| • | 10 | g | Finely Chopped Garlic (1 tbsp) |
| • | 5 | g | Finely Chopped Green Chillies (1 tsp) |
| • | 15 | g | Fresh Coriander Leaves, chopped (1 handful) |
| • | 5 | g | Salt (To taste) |
| • | 30 | g | Rice Flour (1 handful) |
| For Coating | |||
| • | 20 | g | All-Purpose Flour / Maida (2 tbsp) |
| • | 50 | ml | Water (As required) |
| • | 100 | g | Masala Bread Crumbs (1 cup) |
| For Frying | |||
| • | 150 | ml | Oil (For deep frying) |
Method / Instructions
- Roast cumin seeds, fennel seeds, black peppercorns, coriander seeds, dried Kashmiri red chillies, and dried curry leaves on low heat until fragrant without burning, then crush coarsely using a mortar and pestle.
- Mash the boiled potatoes thoroughly on a wire rack to release steam and excess moisture.
- Combine the mashed potatoes with chopped garlic, green chillies, fresh coriander leaves, the freshly prepared secret tikki masala, salt, and rice flour, mixing everything evenly.
- In a bowl, mix all-purpose flour with water to create a smooth, thin slurry, and keep the masala bread crumbs ready for coating.
- Shape the potato mixture into uniform portions, dip each in the maida slurry, coat thoroughly with masala bread crumbs, and flatten slightly into tikkis.
- Deep fry in hot oil over medium heat, avoiding excessive turning, until golden brown and crispy; drain on a wire rack and serve hot with hot Ragda. Iftaar Karjo ane Iftaar Karav jo!
Nutrition Facts (Per serving)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 210 Kcal |
| πͺ Protein | 4.0 g |
| πΎ Carbohydrates | 32.0 g |
| π₯ Total Fat | 7.5 g |
| π§ Saturated Fat | 1.0 g |
| π± Dietary Fibre | 3.5 g |
| π¬ Total Sugars | 2.0 g |
| π§ Sodium | 380 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Mashing the potatoes on a wire rack instead of a bowl removes steam and moisture, which is the key to crisp tikkis.
- Rice flour adds crunch without making the tikki heavy, and resting the fried tikki briefly helps the crust set properly.
Tips & Tricks
- Do not overcrowd the pan or turn the tikkis too frequently during frying to keep the crispy breadcrumb crust perfectly intact. Jamjo ane Jamarjo!
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