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Easy Baked Aloo Tikki Recipe

As per usual, I was craving a little of potatoes in my life, so I decide to make aloo tikki.

With this recipe, I just grabbed what I currently have in my pantry and in my home, because you know, I’m broke. Fresh, finely chopped, organic vegetables in this recipe? No. Just some leftover onions, bell peppers, and a few potatoes.

For the seasonings, I didn’t measure. However, when you get to the seasoning part, your potatoes will already be cooked and mashed. So, feel free to taste test as you add your seasonings. Start with a teaspoon, then add more to adjust.

You’re probably wondering why I baked my aloo tikki – well it’s because I want to limit the amount of oil I use in my diet. This recipe uses some oil, maybe about a tablespoon worth. But keep in mind, we’re definitely not soaking the aloo tikki in it.

Also, depending on how large you make your aloo tikki, you’ll yield about 8 patties with this recipe.

Okay, so let me take you through how I made these homemade aloo tikki (potato croquettes) with what I have.

Disclaimer: Affiliate links are used and my full disclosure policy can be found here.

Ingredients:

Directions:

1 – Cube the potatoes in small pieces and boil for about 10-15 minutes, until fork tender. After the potatoes are done cooking, drain water and set aside to cool.

2 – In a large bowl, mash the potatoes with a fork. Add your seasonings: chili powder, cumin, ginger, garlic powder, red chili pepper, black pepper, and salt to taste. Mix well.

3 – Next, add your your onions, bell pepper, and peas. Mix well.

4 – Add ¼ cup of flour. Mix well. Next, preheat your oven to 425F degrees.

5- Make balls with the aloo tikki mixture, about two tablespoons worth. Then flatten into patties. Brush each tikki with oil. Then, put your tikkis on a baking tray lined with parchment paper.

6 – Bake for about 30 minutes. Carefully flipping them halfway.

7 – When the aloo tikkis are done, take them out and allow them to cool for about 15 minutes to further firm up. Serve.

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