This Vrat wali Aloo Tikki (Fasting-Compliant Potato Patties) is crispy on the outside, soft on the inside and incredibly easy to make. Since regular binding agents like cornstarch or breadcrumbs are restricted, this recipe uses fasting-friendly flour to achieve that perfect crunch.
Ingredients
- 3–4 Medium potatoes, boiled, peeled and mashed completely
- 2–3 tbsp Samak rice flour or roasted makhana powder (or Singhara / Kuttu flour) for binding
- 1–2 Green chilies, finely chopped
- 1 inch Ginger, finely grated
- 1 tsp Sendha Namak (rock salt)
- 1/2 tsp Roasted cumin powder (bhuna jeera)
- 1/2 tsp Black pepper powder
- 2 tbsp Fresh coriander leaves, finely chopped
- 2–3 tbsp Ghee (or peanut oil) for shallow frying
The 10-Minute Method
1. Make the Dough
In a mixing bowl, combine the completely cooled mashed potatoes, fasting flour of your choice, green chilies, ginger, sendha namak, cumin powder, black pepper and coriander leaves. Knead everything together into a smooth, non-sticky dough.
2. Shape the Tikkis
Grease your palms with a drop of ghee. Divide the potato mixture into equal portions and roll them into smooth balls. Gently press each ball between your palms to flatten them into neat, round tikkis (patties). Ensure there are no cracks on the edges.
3. Shallow Fry
Heat 2 tablespoons of ghee in a flat-bottomed pan or tawa over medium heat. Place the tikkis in the pan, leaving enough space between them. Fry on low-medium heat for 3 to 4 minutes until the bottom turns golden-brown and crispy.
4. Flip and Crisp
Carefully flip each tikki using a spatula. Add a little more ghee around the edges if needed, and fry the other side for another 2 to 3 minutes until both sides are evenly golden and crunchy.
Serving Tip: Drain the tikkis on a clean plate and serve them hot. They pair beautifully with fresh homemade mint-coriander chutney made with sendha namak and lemon juice, or a bowl of sweetened yogurt!
