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Aloo - Corn Tikki / Potato - Corn Cutlets (Air Fryer, Stove Top)

VegCookBook by Praveena
Aloo Tikki Burger, Indian style, simple, vegan appetiser recipe also used a burger patties / nuggets. Recipe below has both Stove Top, Air Fryer methods with step wise pics, tips and full video.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 8 pieces

Ingredients
  

  • 3 large Potatoes (boiled)
  • 1 cup Sweet Corn (boiled / frozen)
  • 1 large Onion (finely chopped)
  • 1 tablespoon Black Cumin / Jeera
  • 1 teaspoon Salt (or as per taste)
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Chat Masala / Garam Masala
  • ¼ cup Bread Crumbs
  • 3 tablespoons Fresh Coriander (finely chopped)
  • 3 count Green Chillies (finely chopped)
  • 3 to 5 tablespoons Cooking Oil
  • 10 count Curry Leaves (finely chopped)

For Garnish:

  • 1 handful Sev / Crisps
  • 1 tablespoon Tamarind sauce
  • 1 tablespoon Tomato sauce

Instructions
 

PREP WORK:

  • Peel the boiled potatoes, mash them perfectly and put aside.
    Gather all the other ingredients at one place.

Boiling the Potatoes on Stove Top

  • Into a sauce pan, add 4 cups of water. Drop the potatoes, place the lid, put the vessel on stove top under high flame for 15-20 mins.
    Switch the flame off. Strain the hot water, run cold water over them, peel the skin off and use.

Boiling the Potatoes in Instant Pot

  • Pour 2 cups of water into the inner pot. Place the washed potatoes into a steel vessel, and place the vessel on the trivet that fits the instant pot vessel.
    Close the IP lid. Set the valve to sealing. MODE to PRESSURE COOK, time to 10 mins, PRESSURE LEVEL to HIGH.
    Later, release the pressure naturally (NPR), might take 10 mins or so. Put the boiled potatoes in cold water, peel the skin and use.

TO PREPARE THE ALOO TIKKI / POTATO CORN CUTLETS:

  • Put a frying pan on stove top under medium flame, add 2 tablespoons of oil, heat it, then add the black cumin/jeera and let it splutter.
    Add chopped onions and fry them until they become transparent. Now add green chillies and curry leaves. Give a stir.
  • Transfer the mashed potato, sweet corn, salt, turmeric powder, chat masala to the pan.
    Mix up everything thoroughly from all sides and switch the flame off.
  • Let this mix cool a bit, and then make patties of your desired shape. Set them aside.

STOVE TOP METHOD POTATO CORN CUTLETS / ALOO TIKKI:

  • Put a pancake griddle / dosa pan on stove top under high flame and let it heat.
    Pour a teaspoon of oil and brush it throughout the pan.
  • Gently apply the bread crumbs on both sides of each pattie and place it on the pan.
    Place the patties on the pan, let them fry for 2-3 mins on each side. 
    Using a spatula turn each one to the other side, pour few drops of oil around each.
  • Take them off onto a serving plate. Garnish with chopped coriander, tamarind sauce, tomato sauce and sev/crisps. Done!!

AIR FRYER POTATO CORN PATTIES / ALOO TIKKI:

  • Apply / brush oil throughout the air-fryer mesh.
  • Gently, roll the patties over the bread crumbs and place them on the mesh tray.
  • Place the patties onto the mesh tray.
    Close the air-fryer, set the timer for 10 mins at a temperature of 200ºC / 390ºF.
    Using tongs, turn the cutlets to the other side. Brush oil on each. Take them onto a serving plate, garnish with chopped coriander & serve. Done!!

Notes

Please see the MAIN POST for recipe with step wise PICS, TIPS & FULL VIDEO!
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