Jan 02, 2018
In a large bowl, soak poha in water. Add all the ingredients except potato and mix well.
Toast kasuri methi and crush before adding.
Grate the potatoes and add to the mixture. Mix into dough.
In a pan, heat oil for shallow frying.
Divide dough into equal portions and shape each into tikki’s.
Deep fry in hot oil till golden brown on both sides.
This is the base Aloo tikki which can be served plain with chutney and ketchup. Else, you can top them with date and tamarind chutney, sweetened curds, chaat masala, spicy green chutney and sev to serve as chaat.