Aloo Methi Tikki ( Kebabs and Tikkis Recipes)
by Tarla Dalal

This recipe has been viewed 148912 times

Aloo and methi are made for each other! Whether as a subzi or a tikki, the twosome is sure to win the hearts of all diners, young and old.

In this particular Aloo Methi Tikki, the presence of methi is strongly felt as it is used in both fresh and dried forms. The tikki is further enhanced with common spice powders and effective ingredients like cumin seeds, ginger, onions, and so on.

Serve fresh with green chutney or a tangy curd dip like Achari Dip, Tahini Dip , Dill Dip or Spiced Tandoori Dip .

Enjoy how to make Aloo Methi Tikki recipe with detailed step by step photos and video below.

Aloo Methi Tikki ( Kebabs and Tikkis Recipes) recipe - How to make Aloo Methi Tikki ( Kebabs and Tikkis Recipes)

For Aloo Methi Tikki
1 cup boiled , peeled and mashed potatoes
1/2 cup finely chopped fenugreek (methi)
2 tsp oil
1 tsp cumin seeds (jeera)
1/2 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1/4 cup finely chopped onions
1 tbsp dried fenugreek leaves (kasuri methi)
salt to taste
1/2 tsp garam masala
1 tsp dried mango powder (amchur)
1/2 tsp turmeric powder (haldi)
1/4 cup finely chopped coriander (dhania)
1/2 cup plain flour (maida) dissolved in 3/4 cup water
1/2 cup bread crumbs for rolling
oil for deep-frying

For Serving With Aloo Methi Tikki
green chutney

Method
For aloo methi tikki

Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the ginger and green chiliees and sauté on a medium flame for 30 seconds.
Add the onions and sauté on a medium flame for 1 minute.
Add the potatoes, fenugreek leaves, dried fenugreek leaves, salt, garam masala, dry mango powder, turmeric powder and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Remove from the flame and allow it to cool completely.
Once cooled, divide the mixture into 4 equal portions.
Shape each portion into a round ball.
Dip each round ball in the plain flour-water mixture and lightly roll them in bread crumbs in such a way that the balls are evenly coated from all the sides.
Heat the oil in a kadhai and deep-fry the balls till they are golden brown in colour from all the sides.
Drain on absorbent paper.
Serve aloo methi tikki immediately with green chutney.

Nutrient values (Abbrv) per tikki

Energy	193 cal
Protein	3.7 g
Carbohydrates	26.8 g
Fiber	1 g
Fat	7.8 g
Cholesterol	0 mg
Sodium	7.9 mg

Click here to view calories for Aloo Methi Tikki ( Kebabs and Tikkis Recipes)

Aloo Methi Tikki Video by Tarla Dalal

Aloo Methi Tikki ( Kebabs and Tikkis Recipes) with step by step photos

How to make Aloo Methi Tikki

Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the ginger. We have finely chopped the ginger but you can grate it if you want.
Now add the green chilies for spice.
Mix well and saute on a medium flame for 30 seconds.
Now add the onions for a pungent taste.

Saute the onion on a medium flame for 1 minute or till they turn translucent.
Now add the potatoes to the onions.
Add the fenugreek leaves. These are washed, dried and finely chopped.
Also add the dried fenugreek leaves. Crush them between your palms and then add them.
Then add the salt to taste.

Also add the garam masala for a smoky flavor.
Then add the dry mango powder for a slightly tangy taste to the Aloo Methi Tikki. It is also known as Amchoor.
Add the turmeric powder.
Finally add the coriander.
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously and till all the masalas are mixed properly.

Remove from the flame, transfer to a plate and allow it to cool completely.
Once cooled, divide the mixture into 4 equal portions.
Take each portion into your hand and shape it into a ball.
Flatten it slowly between the palms of both hands and make it into a 3” diameter flat tikki.
Repeat with 3 other portions. Keep aside.

Take a small bowl and add the plain flour to it.
Slowly add water to it.
Mix well it well with a whisk or a fork to get a smooth paste. Make sure there are no lumps. Mix well it well with a whisk or a fork to get a smooth paste. Make sure there are no lumps.
Dip the Aloo Methi Tikki in the flour-water mixture.
Then place the Aloo Methi Tikkis in the plate of bread crumbs and coat it evenly from all sides.

Heat the oil in a kadhai and add the Aloo Methi Tikkis in the hot oil, two at a time.
Deep-fry the balls till they are golden brown in colour from all the sides.
Drain Aloo Methi Tikkis on absorbent paper.
Serve the Aloo Methi Tikkis immediately with green chutney.