Preparation for aloo tikki Boil potatoes until just cooked. They should be firm and not mushy or soggy. Cool them.
Grate or mash them in a mixing bowl. Make sure there are no chunks of aloo.
Add coriander leaves, onion and green chilies.
Add ginger paste, garam masala, chaat masala, salt and red chili powder, turmaric powder & cumin powder.
Add flour and begin to mix and make a firm and non sticky ball. If needed you can add more flour.
How to make aloo tikki Divide the mixture to equal parts and make balls. If you prefer large tikkis, you can make large balls. But thin tikkis cook well and get crispy when fried.
Flatten them and make the aloo tikki. Coat with semolina or bread crumbs.
Heat oil in a pan and shallow fry them until golden. Keep flipping them to both the sides and fry.
Remove them to a absorbent kitchen paper. Serve aloo tikki hot..