Aloo tikkis falling apart? Learn tips on binding, shaping, and frying to keep them intact.
1 Answer
To keep your aloo tikkis from falling apart, make sure your potato mixture is well-drained and mashed, and then mix in a good binder like cornstarch or breadcrumbs.
Detailed Explanation:
Aloo tikkis often crumble because there's too much moisture in the potatoes or not enough binding power. Here's how to fix it: First, boil your potatoes until they're just tender, then drain them really well. Let them cool down completely – you can even pop them in the fridge for an hour or two to get rid of extra moisture. Mash them gently; don't overwork them, or they'll get gummy. Now, it's time for the binding agent! Cornstarch, rice flour, breadcrumbs, or even a tiny bit of all-purpose flour work wonders. Start with a tablespoon or two per medium potato and add more if needed until your mixture holds its shape firmly. One more thing: make sure your oil is nice and hot (medium-high heat) before you put the tikkis in. If the oil isn't hot enough, they'll just absorb too much oil and might break apart.
Pro Tip:
For extra sturdy aloo tikkis, shape them and then chill them in the refrigerator for at least 30 minutes before frying. This helps them firm up and reduces the risk of them breaking apart.