One of my favourite ways to eat aloo ki tikki is in a ragda pattice or tikki chaat. Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well. Divide into ten to twelve portions. Shape them into round tikkis.
Mint yogurt chutney goes very well in a aloo tikki burger. Alternately you can also use this green chutney or mayonnaise mixed with some tomato sauce. How to make aloo tikki chaat? Follow this tamarind chutney recipe and green chutney recipe to make both the chutneys. Both the chutneys must be of thick pouring consistency.
Air fry at 360 F (180 C) for 8 to 10 mins on each side. Keep check and adjust the timing as needed. If your air fryer needs preheating, preheat it first before air frying. Serve aloo tikki hot with coriander chutney, mint chutney or serve them inside your burger. (to make check the tips in intro)
Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well. Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper. Serve with green chutney or lemon pickle.