Aloo Ki Tikki is a very fantastic and healthy snack, when it is made with boiled potato, oats flour, lots of veggies, and spices. This snack will be an absolute delight for your taste buds and can surely make you crave more for it. It tastes best when had along with a hot cup of tea or coffee during the monsoon or winter season.
I have added lots of veggies – carrot, zucchini, onions, green capsicum, beans, and my favorite beetroot. I tossed tikkis with sesame and flax seeds. These seeds bring that missing crunch and make it tastier. You can stuff tikki with little cheese piece or chopped roasted peanuts, cashew, or raisins for extra crunch. I made little bit changes to make tikki healthier. Instead of deep-frying, I roasted on tawa with little oil.
I have included oats in my breakfast and lunch in many interesting options and now slowly started to include them in various varieties other than breakfast. I have earlier posted No Fried Bread Pakoda recipe which is a healthier version and a very good snack. In this recipe, I used less potato and a good amount of oats flour. As oats itself is a nice binding agent when it is moist you don’t need to add any other binding agents like bread or cornflour to the mixture.
No Indian street food is complete without this sweet and tangy flavorful condiment. Add a spoonful of chutney and the dish comes to life with bursting flavors. I made two chutney that goes well with this snack – No sugar dates prunes chutney and Granny Smith Apple Coriander Chutney.
This step is completely optional, but I love to have plain yogurt which adds the creamy flavor it adds to this snack. It also settles the heat from the chutneys and gives it a nice taste altogether.
Aloo Ki Tikki (With Oats Flour) | Potato Cutlets With Veggies | Non Fried Veggies Cutlets | Indian Street Food
Chaat is all about assembling the lip-smacking savoury, sweet, spicy, tangy ingredients one over the other. The key is not to mix the components but to pile it up one above the other. This healthy veggies cutlet is a perfect Summer Street food where the layers of yogurt, chutney’s, spice powders, seeds are added on top of Aloo Tikki.
For Cutlets –
Potatoes – 3 (medium size)
Oats flour – 1/2 cup
Finely chopped onions – 2
Finely chopped green chili – 1
Grated veggies (Carrots, zucchini, beans, beetroot, spinach, green capcicum ) – 1 & 1/2 cup (each veggies 1/4 cup)
Oil – 1 tbsp
Sesame and Flax seeds – 1/4 cup each
Oil for roasting
Cumin seeds – 1/2 tsp
Red chili powder – 1/2 tsp
Chaat masala – 1/2 tsp
Turmeric – 1/2 tsp
Himalayan pink salt to taste
Serve Cutlets With –
Greek Yogurt – 2 cups ( Well beaten)
Roasted cumin powder(1/2 tsp)
Black salt(1/4 tsp)
Sesame and flax seeds (4 tbsp each)
For Tikki –
- First, steam or boil the potatoes in a steamer or pressure cooker until they are completely cooked.
- When the potatoes are still warm, peel them and mash them with a potato masher.
- Heat oil in a pan and add cumin seeds. Allow it to crackle.
- Add chopped onions and saute them until translucent.
- Lower the flame and add all chopped, grated veggies. Cook for 5 minutes on low flame.
- Then add spices along with chopped green chili. Mix them well.
- Switch off the flame and allow cooked veggies to cool down completely.
- In a big bowl add cooked veggies, mash boiled potato with oats flour and mix them well.
- Keep the prepared mixture in the refrigerator for 30 minutes (covered).
- After 30 minutes take out prepared cutlet mixture. Take some lemon size portion and make cutlets. Coat them with sesame and flax seeds.
- Heat little oil in pan and place cutlets in a pan. Shallow fry till both sides are golden brown and crisp.
- Greek Yogurt – Mix roasted cumin powder, black salt, sesame, and flax seeds with yogurt.
Place 3 prepared aloo tikki on a plate. Pour 5 tbsp of yogurt on the aloo tikkis. Top with a few teaspoons of both chutney as required. Garnish with sesame and flax seeds. Serve immediately.
- Instead of oats flour you can use normal quick cooking oats.
- You can add veggies of your choice .