Crispy Shredded Aloo Tikki
A spin on the classic aloo tikki with this crispy lacy number that checks all the boxes. Light, ultra-crunchy, and uniquely spiced, we can guarantee you that it's impossible to stop at just one!
YIELDS
4
Ingredients
- 3 large russet potatoes
- 1/3 cup cornstarch
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon ground cumin
- 1 teaspoon amchoor powder
- 1 teaspoon dried mint
- 1/2 teaspoon turmeric
- Salt to taste
- Canola oil for frying
Directions
- Peel the potatoes, and use the large side of a box grater to grate into shreds. Add shreds to ice water while shredding.
- Remove grated potato from ice water, and squeeze to remove as much water as possible. Use a dish cloth or paper towel to pat dry. Then, transfer to a large bowl.
- Add cornstarch and season with chilli powder, cumin, amchur powder, dried mint, turmeric, and salt to taste. Mix well to combine.
- Heat 1 cm of canola oil in a large frying pan on medium heat. Add two to three tablespoons of the potato mixture to the pan, pushing down to form a circle. Repeat until the pan is filled.
- Fry on each side for two to three minutes until deeply golden and crunchy, then drain on a paper towel.
- Serve hot with tamarind chutney and green chutney. Enjoy!
