My Aloo Tikki for chaat is not crispy and falls apart. What type of potato is best, and what is a good binding agent?

Question

Is your Aloo Tikki for chaat not crispy? Find out what type of potato is best and what binding agent to use to prevent it from falling apart.

Answer 1

Use starchy potatoes like Russet or Idaho for Aloo Tikki, and add a binding agent such as cornstarch or arrowroot powder to prevent them from falling apart.

Detailed Explanation:

The type of potato you use significantly impacts the texture and structure of your Aloo Tikki. Starchy potatoes, like Russet or Idaho, are ideal because they have a higher starch content and lower moisture content compared to waxy potatoes (like red potatoes). This higher starch content helps bind the tikki together and creates a crispier exterior when fried.

Here's a step-by-step guide to making Aloo Tikki that holds its shape and crisps up nicely:

1. Choose the right potatoes: Opt for Russet or Idaho potatoes.
2. Boil the potatoes: Boil the potatoes until they are fork-tender but not mushy. Overcooking will lead to a watery mixture.
3. Cool and peel: Allow the potatoes to cool completely before peeling. This helps them retain their shape.
4. Mash gently: Mash the potatoes gently, avoiding over-mashing, which can release too much starch and make them gummy.
5. Add binding agent: Incorporate a binding agent like 1-2 tablespoons of cornstarch, arrowroot powder, or even breadcrumbs per pound of potatoes. This will absorb excess moisture and help the tikki hold its shape. Rice flour can also be used for a gluten-free option.
6. Season and mix: Add your spices (turmeric, cumin, coriander, chili powder, etc.) and mix well. Be careful not to overmix.
7. Shape the tikki: Shape the mixture into small, flat patties.
8. Shallow fry: Heat oil in a pan over medium heat. Shallow fry the tikki until golden brown and crispy on both sides.

Pro Tip:

Chill the shaped Aloo Tikki in the refrigerator for at least 30 minutes before frying. This helps them firm up and reduces the chances of them falling apart in the hot oil.