I am sharing a delicious aloo tikki recipe you can eat while fasting. Learn how to make no onion garlic, gluten-free, aloo ki tikki in an air fryer.
About Aloo Ki Tikki
Aloo Tikki Chaat is a delicious Indian Street food of crisp potato patties layered with curd, chutney, and spices. It is one of the most famous street food across the Indian subcontinent.
I am sharing a farali aloo tikki recipe you can eat while observing the Hindu fasts (vrat/upvas) during Navratri, Janmashtmi, or Shivratri.
It is a sattvic style aloo tikki without onion, garlic, regular salt, and all-purpose flour. The simple ingredients, easy cooking method, and delicious crisp texture are the USPs of this farali aloo patties.
The BEST part is you need only two tablespoons of ghee to cook these aloo patties in an air fryer.
Ingredients Required
Potato: I prefer to boil the potatoes well in advance, allow to cool, remove the skin, and keep them in the fridge. The chilled, firm, grated potatoes do some magic to the texture of the cutlet, turning them into crisp goodness.
Flour: For this farali aloo tikki recipe, I use buckwheat flour (kuttu ka atta) . You can use chestnut flour (singhada atta), rice flour, or regular all-purpose flour.
Nuts: Roasted Peanuts and Cashews give a delicious crunch to the aloo tikki and increase its protein value.
Fresh Herbs: Grated Ginger, Green Chili, Fresh Coriander Leaves, Curry Leaves
Seasoning: Cumin Powder, Black Pepper Powder, Rock Salt, Powdered Sugar
How To Make Tikki
Step 1) Boil the potatoes. Peel off and discard the potato skin. Grate the boiled potatoes ( image 1 ).
Step 2) Add flour, spices, salt, sugar, green chili, peanut, cashew, coriander, and curry leaves to the grated potatoes ( image 2 ).
Step 3) Mix nicely to form a smooth, non-sticky dough or mixture ( image 3 ).
Step 4) To shape the aloo tikki, rub a teaspoon of ghee in your palms. Take a scoop of potato mixture. Shape it into a flat, round patty of ¼th inch thickness ( image 4 ). Similarly, shape all the tikki and arrange them neatly on a plate.
Step 5) Brush each patty with ghee from both sides.
Step 6) Preheat the air fryer to 180 degrees Celsius. Once preheated, arrange patties on the air fryer basket.
Step 7) Air Fry for 20 minutes, turning the patties halfway through the cooking time.
Serving Suggestion
This farali aloo tikki is a delicious Indian snack. Serve it with green mint chutney or coconut chutney .
Layer the patties with sweet curd, green chutney, and tamarind chutney to make chaat.
More Indian Snack Recipes
- Chilli Bajji
- Corn Chaat
- Mug Dhokla
- Peanut Chaat
- Sabudana Vada
- Malai Broccoli
- Crispy Aloo Pakora
- Sweet Potato Chaat
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup grated boiled potato
- ▢ ¼ Cup kuttu ka atta (buckwheat flour)
- ▢ 1 tablespoon grated ginger
- ▢ 2 tablespoon roasted peanuts, crushed
- ▢ 2 tablespoon cashews (kaju), finely chopped
- ▢ 1 green chili chopped
- ▢ 1 teaspoon powdered sugar
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon black pepper powder
- ▢ 1 teaspoon rock salt (sendha namak)
- ▢ 2 tablespoon chopped fresh coriander
- ▢ 2 tablespoon curry leaves
- ▢ 2 tablespoon ghee
Instructions
- Boil the potatoes. Peel off and discard the potato skin. Grate the boiled potatoes. Transfer them into a mixing bowl.
- Add flour, spices, salt, sugar, green chili, peanut, cashew, coriander, and curry leaves to the grated potatoes.
- Mix nicely to form a smooth, non-sticky dough or mixture.
- To shape the aloo tikki, rub a teaspoon of ghee in your palms. Take a scoop of potato mixture. Shape it into a flat, round patties of ¼th inch thickness. Similarly, shape all the tikki and arrange them neatly on a plate.
- Brush each patty with ghee from both sides.
- Preheat the air fryer to 180 degrees Celsius. Once preheated, arrange aloo ki tikki on the air fryer basket.
- Air Fry for 20 minutes or till the aloo tikki is crisp and golden, turning the patties halfway through the cooking time.
- Serve vrat special aloo tikki with green chutney.
Recipe Notes:
- We need firm boiled potatoes for making the patty. Hence, do not boil the potatoes for too long.
- Make sure to grate the potatoes and not mash them. This is to ensure smooth, lump-free potato dough.
- You can shallow fry aloo tikki on a pan. Heat ghee in a frying pan over medium flame. Shallow fry the potato tikki in small batches over low-medium heat till crisp and golden from both sides.
- If you are not making this aloo tikki for fasting, add ingredients like finely chopped onion, Chaat Masala, red chili powder, or regular salt for the flavor.
Nutrition
We follow a strict NO SPAM Policy
Vrat Special Aloo Tikki Recipe
Equipment
- Mixing Bowl
- Air Fryer
Ingredients
- 2 Cup grated boiled potato
- ¼ Cup kuttu ka atta (buckwheat flour)
- 1 tablespoon grated ginger
- 2 tablespoon roasted peanuts, crushed
- 2 tablespoon cashews (kaju), finely chopped
- 1 green chili chopped
- 1 teaspoon powdered sugar
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon black pepper powder
- 1 teaspoon rock salt (sendha namak)
- 2 tablespoon chopped fresh coriander
- 2 tablespoon curry leaves
- 2 tablespoon ghee
Instructions
- Boil the potatoes. Peel off and discard the potato skin. Grate the boiled potatoes. Transfer them into a mixing bowl.
- Add flour, spices, salt, sugar, green chili, peanut, cashew, coriander, and curry leaves to the grated potatoes.
- Mix nicely to form a smooth, non-sticky dough or mixture.
- To shape the aloo tikki, rub a teaspoon of ghee in your palms. Take a scoop of potato mixture. Shape it into a flat, round patties of ¼th inch thickness. Similarly, shape all the tikki and arrange them neatly on a plate.
- Brush each patty with ghee from both sides.
- Preheat the air fryer to 180 degrees Celsius. Once preheated, arrange aloo ki tikki on the air fryer basket.
- Air Fry for 20 minutes or till the aloo tikki is crisp and golden, turning the patties halfway through the cooking time.
- Serve vrat special aloo tikki with green chutney.
Notes
- We need firm boiled potatoes for making the patty. Hence, do not boil the potatoes for too long.
- Make sure to grate the potatoes and not mash them. This is to ensure smooth, lump-free potato dough.
- You can shallow fry aloo tikki on a pan. Heat ghee in a frying pan over medium flame. Shallow fry the potato tikki in small batches over low-medium heat till crisp and golden from both sides.
- If you are not making this aloo tikki for fasting, add ingredients like finely chopped onion, Chaat Masala, red chili powder, or regular salt for the flavor.
Nutrition
Mango Salsa is a fresh mango and red pepper salsa dip. It is a versatile, vegan summer salsa that one can eat with burritos, rolls, nachos, or tortilla chips. This is an easy, one-bowl mango salsa dip recipe.
What is salsa?
Salsa is a rustic side dish originating in Mexico. Its main ingredient is tomato (try my fresh tomato salsa ). Salsa is a real outburst of flavours. Unlike other sauces, salsa is not entirely smooth in texture. It has a chunky, coarse texture.
It is one of the best dips to scoop with chips or flavour the tacos.
There are a variety of salsa recipes and versions. It can be made with tomato, roasted corn , avocado, cucumber, red bell pepper, or fresh mango.
I am sharing an easy, gluten-free, vegan mango salsa recipe with the perfect balance of sweet and spicy flavours.
Salsa Ingredients
Mango red pepper salsa is a multi-purpose condiment made of ripe mangoes, red peppers, and other fresh flavours that are perfect for the summer season.
Base: The main ingredient of this salsa recipe is fresh, sweet, and ripe mangoes. Red pepper and green chilli make the salsa hot and spicy.
Herbs: Use either cilantro, basil, coriander, or parsley .
Dressing: Honey, lemon juice, salt, cayenne pepper, black pepper, or pure extra virgin olive oil can be added to make the salsa bit saucy.
How To Make Mango Salsa
Step 1: Choose some ripe, sweet mangoes. Peel and chop them into 1-inch cubes. (For every two mangoes, add one medium-sized red bell pepper. This is the proportion to be followed for the right flavour notes in the salsa.) Chop the bell pepper into small cubes as well. Add small red onion and a handful of finely chopped fresh herbs.
Step 1
Step 2: For the seasoning of the salsa, whisk together lemon juice, salt, and any olive oil using a whisk or a fork. Now, pour the dressing over the salsa and gently toss the salsa. Cover with cling film or a lid and chill for 20-30 minutes before serving.
Step 2
Serving Suggestion
Serve mango pepper salsa with chips, nachos, grilled BBQ meats, or as a refreshing summer dipping sauce.
Layer it inside the burritos or tacos for a fresh riot of flavours.
Slice your favourite bread, grill it briefly, and top each slice with homemade mango pepper salsa.
You can store leftover salsa in an air tight container for 2 – 3 days.
Fresh Mango Salsa
More Mango Recipes
- Mango Shrimp Salad
- Mango Milkshake
- Mango Ice Cream
- Mango Iced Tea
- Mango Mojito
- Mango Lassi
- Mango Dip
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup firm ripe mangoes, peeled and diced
- ▢ ½ Cup red bell pepper, seeded and diced
- ▢ ½ Cup red onion, finely chopped
- ▢ 1 – 2 jalapeno pepper or green chili fine chopped
- ▢ ¼ Cup fine chopped cilantro or coriander
- ▢ Juice of one lemon
- ▢ Salt to taste
- ▢ ¼ Cup extra virgin olive oil
Instructions
- Combine diced mango, red bell pepper, onion, chili and cilantro in a bowl.
- Add salt. Mix and gently mash nicely using a fork.
- Pour olive oil, lemon juice and mix the salsa nicely. Taste and adjust the seasoning accordingly.
- Set the salsa aside for few minutes or keep in the fridge before serving for flavors to mature.
- Serve fresh mango salsa with nachos or chips.
Recipe Notes:
- Try to use mangoes with a firm and sweet or semi-sweet pulp. Avoid using green/raw mangoes.
- After mixing dressing to the salsa I always keep it for 20 – 30 minutes aside or in the fridge for the flavors to mature.
- You can also replace mangoes with peaches if mangoes aren’t currently in season in your part of the world.
- Adjust the number of green chilies as per personal preference.
Nutrition
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