| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 8g | 2g | 40g |
| sugars | fibre | protein | salt |
| 4g | 3g | 6g | 0.7g |
Why I Love Indian Aloo Bread Tikki
There’s something uniquely comforting about a dish like Aloo Bread Tikki. As someone who cut his culinary teeth in the Rocky Mountains, I’ve developed an appreciation for bold flavors and warming elements in my recipes. While my standard fayre leans more to game meats and trout, I find that the robust charm of Indian cuisine dovetails nicely with the hearty, satisfying meals I love to whip up.
A Transcendent Taste Trip
Aloo Bread Tikki is akin to a powdery snowfall in my native Colorado; it’s unassuming at first glance, but each mouthful is an adventure. Every crunch through the outer layer—composed largely of semolina and bread—ushers you into a flavorful domain filled with robust boiled potatoes, finely chopped vegetation, and carefully combined spices. The cumin seeds and Garam Masala powder conspire to provide that fabulous, gourmet Indian taste, while dry mango powder introduces a tangy twist.
These potato-based patties may seem a world apart from my mountain-based stews and grills, but the touch of warmth and hearty satisfaction they provide carries a familiar, comforting echo.
Inspirations and Accompaniments
Renowned chef Manjula Jain‘s profound influence on Indian cuisine has certainly shaped my approach to recipes like Aloo Bread Tikki. In designing this dish, I have drawn deeply from her culinary wisdom and experimentation with vegetarian Indian dishes.
The inherent versatility of Aloo Bread Tikki means it can beautifully accompany a wide variety of dishes. Try it alongside a steaming serving of Chana Masala or Lentil Soup, and a fresh, crisp salad for a well-rounded feast. It’s similarly delightful when served solo as a snack or appetizer, offering an inviting starburst of flavor to jump-start an evening of gastronomical journeying.
Whether you’re accustomed to the hearty fare of Colorado or the vibrant dishes of India, Aloo Bread Tikki brings to the table an amalgamation that blends the best of both worlds. This remarkable concoction is a nod to diversity and fusion, a testament to the wonders of the culinary world where boundaries are as fluid as a well-made gravy, and flavors are as expansive as a breathtaking mountain view underneath Colorado’s azure sky.
What You’ll Need
- 5 medium-size Boiled Potatoes
- 6 slices of Bread
- 1 finely chopped Onion
- 2 finely chopped Green Chilies
- 2 tablespoons finely chopped Coriander Leaves
- 1 teaspoon Cumin Seeds
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Dry Mango Powder (Amchur)
- Salt to taste
- 1/2 cup Semolina (Sooji)
- 2 cups Vegetable Oil (for deep frying)
Method
Step One
Take the boiled potatoes, peel them and grate them. Make sure there are no lumps or chunks left in the grated potato.
Step Two
Dip the bread slices in water, immediately take them out and squeeze out all the water by pressing the slices between your palms.
Step Three
In a large bowl, add the grated potato, squeezed bread slices, chopped onion, green chilies, and coriander leaves. Mix well to combine.
Step Four
Add the cumin seeds, garam masala powder, turmeric powder, red chili powder, dry mango powder, and salt to the potato and bread mixture. Mix well to evenly distribute the spices.
Step Five
Shape the mixture into flat, round tikkis (patties). Take care to ensure they are not too thick or they won’t cook properly.
Step Six
Coat each tikki in semolina so that it is completely covered. This will help give them a nice, crisp outer layer.
Step Seven
Heat the vegetable oil in a deep frying pan. Once the oil is hot, carefully slide the tikkis into the oil. Fry them until they are golden brown and crispy on both sides. Remove them from the oil using a slotted spoon and drain on paper towels to remove any excess oil.
Step Eight
Repeat the process until all tikkis are fried. Serve hot, with chutney or sauce of your choice.
