Air-Fried Aloo Tikki: A Crunchy, Healthy Treat

Aloo tikki is a popular Indian street food made with boiled potatoes, spices, and herbs. It is usually deep-fried or shallow-fried, but an air fryer is a healthier option that uses less oil and delivers the same crispy texture. This paragraph will discuss how to make aloo tikki in an air fryer, a delicious snack that can be served as a teatime treat or a side dish with rotis.

Choosing your potatoes

Choosing the right potatoes is crucial for making delicious aloo tikki in an air fryer. Here are some tips to help you select the best potatoes for this Indian street food favourite:

First, select the right type of potatoes. Russet potatoes, also known as American potatoes, are a good choice due to their high starch content, which makes them ideal for frying and gives them a fluffy texture. Other suitable varieties include Yukon Gold, Yellow Finn, and Purple Viking. Avoid waxy potatoes like Red Bliss or White Rose, as they don't have the right texture for aloo tikki.

Next, consider the size. For aloo tikki, you want potatoes that are evenly sized and not too large or too small. This ensures they cook evenly and are easy to work with. Look for potatoes that are similar in size, preferably medium-sized, as they will be easier to grate or mash and will give your tikkis a consistent texture.

When shopping for potatoes, inspect their appearance. Choose firm potatoes with smooth, undamaged skin. Avoid potatoes with wrinkles, sprouts, or soft spots, as these are signs of ageing or improper storage. Look for eyes that are shallow and not too prominent, as they are easier to peel.

Storage matters, too. Potatoes should be stored in a cool, dark, well-ventilated place, like a pantry or root cellar. Avoid storing them in the refrigerator, as their natural sugars can turn to starch, affecting their taste and texture. Keep them away from onions, as they can absorb moisture and gases from nearby produce.

Finally, taste matters. Sample different varieties of potatoes to find the ones that suit your palate. Some potatoes have a sweeter flavour, while others are more earthy or nutty. The right choice depends on your personal preference and the other ingredients in your aloo tikki recipe.

Remember, choosing the right potatoes is the first step to making delicious aloo tikki. Look for the right type, size, and appearance, and store them properly to ensure the best results for your air-fried treat!

Preparing the filling

First, you'll need to boil your potatoes. You can do this on a stovetop, in a pressure cooker, or in an instant pot. Make sure you don't overboil them, as this will make them turn pasty. Once they're boiled, drain them and let them cool. You can even refrigerate them for 2-3 hours before using them, as this will make the mixture smoother.

Now, it's time to peel and mash the potatoes. Some recipes recommend grating them instead, as this will result in a smoother mixture. You can also add breadcrumbs if the mixture is too sticky.

Next, add your spices. This can include finely chopped ginger, green chillies, fresh coriander leaves, red chilli powder, roasted cumin powder, chaat masala, and red chilli flakes. You can adjust the amount of spices to suit your taste preferences. If you want to get fancy, dry roast some cumin seeds, fennel seeds, coriander seeds, and black peppercorns, and then powder them to add to the potatoes.

At this point, you can also add a binding agent to help the mixture hold together. Cornflour is a good option, but if you don't have any, you can use breadcrumbs, besan (gram flour), arrowroot powder, poha (flattened rice), or rice flour.

Finally, if you want to make stuffed aloo tikki, you can prepare a filling. This could be boiled chana dal (split Bengal gram), steamed green peas, or fried paneer cubes, sautéed with spices.

Now that your filling is ready, you can start forming the mixture into equal-sized balls and flattening them into patties. If you're making stuffed aloo tikki, create a hollow centre in each ball, place the filling inside, and then bring the edges together and flatten.

Making the mixture

Start by washing and halving the potatoes, then boil them until they are soft. The ideal cooking time is around 25 minutes, but be careful not to overboil them as this can make them too soft and pasty. Once they are boiled, drain and peel the potatoes. It is important to let the potatoes cool completely before proceeding to the next step. You can even refrigerate them for a couple of hours to speed up the cooling process.

Now comes the fun part—mixing! Take a mixing bowl and add the boiled potatoes. It is recommended to grate the potatoes instead of mashing them to achieve a smooth and lump-free mixture. Then, add your choice of ground spices such as cumin powder, coriander powder, red chilli powder, garam masala, chaat masala, and crushed coriander seeds. You can also add finely chopped ginger, green chillies, and fresh coriander leaves for extra flavour. If you want to include nuts and dried fruits, this is the step to add cashews and raisins.

Next, add your binding agent. Cornflour is a popular choice, but you can also use breadcrumbs, besan (gram flour), arrowroot powder, or rice flour. If you are using breadcrumbs, add about two tablespoons to the mixture. The binding agent helps to hold the mixture together and gives the tikkis a crispy texture.

Finally, add salt to taste and combine all the ingredients well. You can use your hands to mix the ingredients thoroughly and form a stiff dough. If the mixture feels too sticky, you can add a little more binding agent or breadcrumbs to adjust the consistency.

And there you have it—the perfect aloo tikki mixture! The next steps involve shaping the mixture into equal-sized balls, flattening them into patties, and cooking them in your air fryer until they are crispy and golden. Enjoy your homemade aloo tikki as a snack or side dish!

Shaping the tikkis

Firstly, it is important to ensure that the potato mixture is well combined and has a stiff dough-like consistency. This can be achieved by mashing the boiled potatoes and mixing in the spices, herbs, and binding agents until a smooth dough is formed. The binding agent, such as cornflour or chickpea flour, should only be added to cooled potatoes to avoid a mushy mixture. You can also add breadcrumbs if the mixture is too sticky.

Once the dough is ready, it's time to start shaping the tikkis. Divide the dough into equal-sized portions. You can make them larger or smaller, depending on your preference. Grease your palms with a little oil to prevent the mixture from sticking. Take each portion and press it gently to flatten it into a round patty shape. If there are any cracked edges, simply roll the sides slightly on a flat surface to even it out.

If you are making stuffed aloo tikkis, create a hollow centre in each portion and fill it with your desired stuffing. Some popular stuffing options include boiled chana dal (split Bengal gram), green peas, or sautéed paneer with spices. After filling, bring the edges of the patty together, roll it between your palms, and then gently flatten it again.

Before placing the shaped tikkis in the air fryer, it is recommended to chill or freeze them for a bit. This helps the tikkis hold their shape better during cooking. Arrange the tikkis in a single layer in the air fryer basket, making sure they are not crowded. Brush the tops of the tikkis with a little oil to promote even cooking and a crispy texture.

Now your aloo tikkis are ready for the air fryer! Follow the temperature and timing guidelines provided in the recipe for best results. Remember to flip the tikkis halfway through the cooking process to ensure even cooking on both sides.

By following these detailed instructions, you will be able to shape and cook perfect aloo tikkis in your air fryer, resulting in a delicious and crispy Indian street food treat.

Cooking in the air fryer

Aloo tikki is a popular Indian street food made with boiled potatoes, spices, and herbs. It is usually deep-fried or shallow-fried, but an air fryer is a healthier option that uses far less oil and still achieves a super crispy texture. Here is a step-by-step guide to making aloo tikki in an air fryer:

Ingredients:

• Potatoes (boiled and peeled)
• Spices (such as cumin powder, coriander powder, red chilli powder, garam masala, chaat masala)
• Ginger (finely chopped or grated)
• Green chillies (finely chopped)
• Fresh coriander leaves
• Cornflour or breadcrumbs (for binding)
• Oil or ghee for brushing
• Salt to taste

Optional ingredients for added flavour and texture:

• Boiled chana dal (split Bengal gram) or green peas (for stuffing)
• Nuts and raisins
• Paneer (grated)
• Crushed coriander seeds
• Onion (finely minced)
• Dried fenugreek (kasoori methi)

Instructions:

• Prepare the potatoes by boiling them until just tender and then peeling and mashing or grating them. It is important to ensure the potatoes are cooled before mashing to achieve a smooth lump-free mixture.
• Add the spices, ginger, green chillies, coriander leaves, and salt to the mashed potatoes and mix well.
• If using, prepare the stuffing by mixing boiled chana dal or green peas with spices.
• To make the patties, divide the potato mixture into equal-sized balls. Flatten them and, if making stuffed aloo tikki, create a hollow centre, fill with the stuffing, and seal the edges.
• Preheat the air fryer to 200°C or 390°F for about 5 minutes. Grease the air fryer basket with oil or ghee, or use a cooking spray.
• Arrange the patties in a single layer in the air fryer basket, brushing them with a little oil.
• Air fry for about 8 minutes, then flip the patties, brush with a little more oil, and cook for another 6- 8 minutes until crispy and golden.
• Serve hot with ketchup, tamarind chutney, mint chutney, or any chutney of your choice.

Tips:

• If the potato mixture is too sticky, add some breadcrumbs to absorb the moisture.
• Ensure there are no cracked edges on the patties before placing them in the air fryer.
• Do not flip the patties until they are cooked on one side, which should take about 5 minutes.
• Avoid cooking at high heat as this will burn the outside while leaving the inside uncooked. Medium-low heat is ideal.

Frequently asked questions