One of our most favorite snack in the fasting season is baked ALOO TIKKI! However would you like to have it, this mashed potato patty packed with the entire khatta-meetha-teekha combo, saves the day for all. This savory delicacy goes with almost everything! The best part is that not much needs to be changed when having it for the fasting season.
However, going healthy seems to be very difficult and following the no fried diet plan is a dream very distant from the reality. Stop right there! We’ve got your back as always!
Think about baked aloo tikki. The same crunch, the same flavors, the only difference being that it is baked. This means no more greasy guilt!
Baking always makes it easier for us, so how could we forget it in our fasting season! AFTER ALL, BAKING IS NOT ANOTHER COOKING!
BAKED ALOO TIKKI
Preparation time: 10-15 minutes
Baking time: 10-15 minutes
- Potatoes (boiled) 3 medium sized
- Red chilli powder ½ tsp
- Coriander powder ½ tsp
- Dry ginger powder ½ tsp
- Fresh Coriander leaves ½ tsp
- Cumin powder ½ tsp
- Rock Salt as required
- Black pepper powder ½ tsp
- Sago 1 cup
- Water 1 tbsp
- Grind the sago to a coarse powder and set aside
- Peel the boiled potatoes, mash them using a potato masher or a fork
- Add all the powdered spices and green coriander leaves and mix well.
- If the potatoes do not bind well or you want crunchier tikkis, add a bit of sago powder to the mixture.
- Make small balls out of it and lightly flatten them using your palms.
- Coat them into the sago powder and sprinkle a few drops of water on the tikki to make the sago soft.
- Place on a greased baking tray and brush oil on them.
- Bake at 150oC for 10-15 minutes. Please note the temperature requirements as missing so you might end up making a big baking mistake
- Pierce or make cuts into potatoes before boiling to help easy peeling at the end.
- Grate the potatoes or simply cut them into small pieces. This helps to mash them easily without leaving any part of it not mashed.
- To enable more binding, you could add buckwheat flour instead of sago.
- Mix all the spices together in small bowl and then add them to the potatoes to ensure that spices are easily mixed up.
- If you don’t want to go for ginger powder, try minced ginger! Fresher the tastier.
- Do not miss sprinkling water after coating as it would result in really hard sago coat.
Suggested to be served with tamarind dip or chilled yogurt… maybe both!