making aloo tikki divide the mixture into small or medium shaped patties. you can apply some oil on your palms when making the patties or tikkis. heat oil till its medium hot in a tava or a shallow frying pan. gently place the aloo tikkis and pan fry them. when one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.
Place the crisp fried aloo tikkis in a serving bowl. Pour 2 to 3 tbsps of yogurt. Followed by the tamarind chutney and green chutney. Add the chopped onions, tomatoes & coriander leaves. Then sprinkle a handful of nylon sev over it. Serve it immediately. Can I freeze the tikkis? Yes you can. Place them on a tray and keep in the freezer until firm.
So in place of arrowroot flour you can add cornstarch, rice flour, roasted besan (roasted chickpea flour), tapioca starch, potato starch or soaked bread slices. But do not skip on breadcrumbs as they help in making a nice crispy crust on the aloo tikki.
With assorted condiments: For aloo tikki chaat, serve with dahi (plain yogurt), tangy-sweet tamarind chutney, a spicy, green chili-laced green chutney like cilantro or mint chutney, or a mild tomato chutney (or tomato ketchup, that perennial companion to fried potatoes). To make ragda pattice, serve aloo tikki with a creamy white pea gravy. 3.