Step-by-Step Guide to Prepare Favorite Crispy Punjabi Aloo Tikki

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, crispy punjabi aloo tikki. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Crispy Punjabi Aloo Tikki is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Crispy Punjabi Aloo Tikki is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have crispy punjabi aloo tikki using 18 ingredients and 25 steps. Here is how you can achieve that.

The ingredients needed to make Crispy Punjabi Aloo Tikki:

1. Prepare Boiled Potatoes
2. Take Poha/ Rice Flakes
3. Take Chana Dal
4. Make ready Chawal Ka Atta/ Rice Flour
5. Get Matar/ Peas
6. Take Ginger
7. Make ready Green Chillies
8. Make ready Hing
9. Make ready Jeera
10. Take Some Dhaniya
11. Take Spices
12. Take Salt
13. Prepare Haldi Powder
14. Prepare Laal Mirch Powder
15. Make ready Dhaniya Powder
16. Prepare Amchoor Powder
17. Get Garam Masala
18. Make ready Rock Salt/ Kala Namak

Steps to make Crispy Punjabi Aloo Tikki:

1. Keep the Boiled potatoes without peeling their skin off in refrigerator for 5-6 hours or overnight so that water & starch in aloo combines & become into a gel.
2. Wash Chana Dal properly, soak it in water for 2 hours.
3. Chop Dhaniya Leaves & Ginger very finely.
4. Now after 5-6 hours or overnight, peel off their skin & grate them with big hole grater into lacche.
5. Don’t mash them because their gel will be damaged.
6. Now Soak Poha in some water for 2-3 minutes so that it become soft.
7. After 2-3 minutes, drain out all the water from Poha & add it in grated aloo laccha.
8. Then add 4 Table Spoon Chawal Ka Atta/ Rice Flour in them, mix them properly & let the mixture rest for 1 hour.
9. Don’t add salt at this Time as aloo may loose it's moisture.
10. Then after 2 hours, Drain out all the water from dal, take a pressure cooker, add dal in it with 1/2 Teaspoon Haldi Powder with some water & boil it for 10-15 minutes till it becomes 70-80% soft.
11. Don’t cook dal 100%.
12. Now take a kadhai, add 1-2 Table Spoon oil in it & keep the gas on medium flame.
13. When oil gets heated up, add 1/2 Teaspoon Jeera & 1 Pinch Hing & let them sizzle.
14. When they start sizzling, add boiled Chana dal with spices mix, chopped dhaniya leaves, Ginger & mix them properly & cook them for 4-5 minutes.
15. After 4-5 minutes, turn off the gas & let the stuffing cool down properly.
16. Now after 1 hour, add 1 Teaspoon Salt in aloo mixture & mix it properly.
17. Now take some aloo mixture & press it from between, then put some stuffing in it & close the Tikki.
18. Now give it a shape of Tikki with the help of cookie cutter or a katori.
19. Do the same process to all mixture & stuffing.
20. Now take a kadhai, add 3/4 oil in it & keep the gas on medium flame.
21. Don’t deep fry Tikki, shallow fry it only.
22. When oil gets heated up, add Tikki in it & fry them side by side till they are golden brown in colour.
23. Don’t turn them immediately as Tikki may break.
24. When they turn into golden brown in colour, take them out in a plate sprinkle some Garam Masala on top of it with some dahi, Hari chutney & Imli Chutney.
25. Your Crispy Punjabi Aloo Tikki is ready to be served.

So that is going to wrap this up with this special food crispy punjabi aloo tikki recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!