Instant Baked Aloo Tikki Recipe
This Instant Baked Aloo Tikki Recipe is perfect for those moments when unexpected guests arrive or when you’re in the mood for a quick and healthy snack, especially for kids. Unlike the traditional deep-fried version, this recipe uses a healthier approach by baking the tikkis in the oven, making them crispy without the excess oil. The best part? You don’t need to boil or blanch the potatoes—just grate them and you’re good to go! This saves both time and effort, allowing you to prepare delicious tikkis in no time. Serve them with a refreshing Dhaniya Pudina Chutney and tangy tomato ketchup, along with a hot cup of Ginger Lemon Black Tea to elevate the experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), grated | 4 medium-sized |
| Spring Onion (Bulb & Greens), finely chopped | 2 stalks |
| Green Bell Pepper (Capsicum), finely chopped | 1 medium-sized |
| Whole Wheat Flour, or Maida | 3 tablespoons |
| Rice Flour | 2 tablespoons |
| Salt | To taste |
| Red Chilli Powder | 1 teaspoon |
| Oil | For brushing |
Preparation Time: 5 minutes
Cooking Time: 10–20 minutes
Total Time: 15–25 minutes
Instructions
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Prepare the Potatoes: Peel and grate the potatoes. Ensure they are finely grated for the best texture. Set them aside.
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Chop the Vegetables: Finely chop the spring onions (both bulb and greens) and green bell pepper.
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Mix the Ingredients: In a mixing bowl, combine the grated potatoes, chopped spring onions, and green bell pepper. Add salt to taste and squeeze the mixture slightly to remove any excess water that may come from the veggies.
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Bind the Mixture: Add the whole wheat flour and rice flour to the vegetable mix to help bind the ingredients together. Sprinkle the red chili powder and mix everything thoroughly until well-combined.
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Shape the Tikkis: Take about 2 tablespoons of the mixture and shape it into round or oval tikkis using your palms. Make sure the tikkis are compact to prevent them from falling apart during baking.
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Prepare for Baking: Line a baking tray with parchment paper and place the tikkis on it. Lightly brush them with oil to help them crisp up during baking.
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Bake: Preheat the oven to 220°C (428°F). Place the baking tray in the oven and bake the tikkis for 10-20 minutes, or until they are golden brown and crisp. Keep an eye on them to ensure they don’t burn. You can flip them halfway through the baking process to ensure even crispiness.
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Serve: Once the tikkis are baked to perfection, serve them hot with Dhaniya Pudina Chutney (coriander mint chutney) and tomato ketchup. For a truly delightful experience, enjoy them with a cup of Ginger Lemon Black Tea.
Nutritional Information
(per serving, based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 160 |
| Protein | 3.5 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Fat | 2 g |
| Saturated Fat | 0.5 g |
| Sodium | 200 mg |
| Potassium | 750 mg |
This Instant Baked Aloo Tikki is the perfect fusion of health and taste. Whether it’s a tea-time snack, a quick bite, or something to serve to guests, these baked tikkis will satisfy everyone’s cravings. Enjoy the crispy crunch and flavorful bite of these wholesome, oven-baked delights!
