Aloo tikki

Aloo tikki is a cherished snack originating from the Indian subcontinent, particularly popular in North India, Pakistan, and Bangladesh. It is made from boiled potatoes, peas, and a blend of aromatic curry spices. The word "aloo" means potato, and "tikki" refers to a small cutlet or croquette in Hindi and Marathi.

This vegetarian delight is typically served hot, accompanied by saunth (a tangy tamarind sauce), coriander-mint chutney, and sometimes yogurt or chickpeas. Imagine aloo tikki as the Indian counterpart of a hash brown, but with a unique and delightful twist.

There are numerous regional variations of aloo tikki. For instance, in Mumbai, a popular version called "Ragda pattice" is served with spicy curry and chutneys at chaat stalls, especially around Chowpatty Beach. This version features mashed potato patties mixed with coriander, peas, and spices, then deep-fried to perfection.

Aloo tikki has also gained popularity across the globe. In the UK, you can find vegetable tikki at delicatessens, particularly in the East Midlands region.

The preparation of aloo tikki can vary significantly depending on local spices and culinary influences. In Mumbai, turmeric is commonly used, while in Bangalore, coriander is more prominent. In places like Delhi and Uttar Pradesh, aloo tikki and other chaats are incredibly popular street foods.

Chef Manish Mehrotra provides a delightful description of aloo tikki: it's a potato cutlet fried on a tava (griddle), served with smooth yogurt and a grainy masala, creating a mouthwatering blend of sweet, sour, and mildly bitter flavors.