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Aloo Tikki Potato Hash brown Recipe

Pan-fried spiced potato pancake, a popular street food cooked over low heat

During 1950s, this used to be a common snack sold by street vendors. The traditional recipe uses Ghee, I have substituted with Canola oil. This is similar to hash brown potatoes except that it has spices.

Ingredients

1. Boiled Potatoes: 1 Pound, Peel and mashed coarse

I use Russet potatoes. The potatoes should not be over-cooked. Slightly under-cooked potatoes give better results.
2. Baby peas: ¼ Cup
3. Cilantro: 1 Tablespoon washed leafs picked stem discarded chopped
4. Red onion or shallot: ½ Tablespoon finely chopped
5. Ginger: ½ teaspoon finely chopped
6. Cayenne ground: ½ teaspoon
7. Canola oil: ½ Cup

Method

1. Mix all ingredients except oil. This recipe will make 4 Tikki, so divide the mixture in four parts. Make each portion in to a ball.
2. Put a teaspoon of oil on the griddle. Griddle should not be too hot. You need low to medium heat to make Tikki slowly.
3. Flatten each ball into a patty and put on the griddle. You may put a teaspoon of oil around the patties. Let it cook till its is brown on the underside. It may take about three minutes. Carefully lift the patty and turn it over with a turner. Put another teaspoon of oil around the patties. Let it cook again nearly 3 minutes till the underside is browned.
Both sides should be crispy brown just like Hash brown potatoes.

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