Aloo tikki is a popular Indian and Pakistani snack made with potatoes, peas, and various curry spices. It is the Indian equivalent of hash browns. By removing the oil, this recipe transforms a delicious snack into a wonderfully healing food.
Steam the potatoes until soft (about 30 minutes in the Cuisinart Electric steamer or on a stovetop)
Steam the green peas for about 5 - 7 minutes
Put the green peas in a bowl and mash them coarsely using a fork.
Add cayenne pepper, coriander powder, fennel powder, finely chopped ginger, green chilies, fresh cilantro & salt as per taste.
Mix very well. Check the taste and add more salt or ground spice powders if required.
While the potatoes are warm, grate them. Alternately, you can also mash them, whichever method you find easier. I prefer to mash them, but you do get a better texture to your Aloo Tikkis if you grate.
It is easier to mash potatoes if they are already diced. Allow the potatoes to cool.
After the mashed potatoes have cooled completely, add the following ingredients: cayenne pepper, garam masala powder, curry powder, coriander powder and sea salt if using.
Then add in the arrowroot starch into the potato mixture.
Next, use a medium to large ice cream scoop to get the right size for your tikki or cutlet.
For each scoop, flatten out the scoop and hollow out the center.
Spoon the green pea filling in the hollowed space.
Bring the mashed potato edges on the top and seal them.
Roll gently between your palms and gently flatten. Make all aloo tikki this way.
Once your Tikkis are ready, pour your gluten-free breadcrumbs into a bowl.
Coat both top and bottom of the tikki in the breadcrumbs and then the sides.
Repeat this process with all the tikkis.
Bake at 350 F for 25 minutes. Flip the Tikkis when one side is golden brown. I choose to bake these aloo tikkis because I choose to remain oil-free.