8 Responses to “Aloo Tikki How-to Video”

1. Vaishali Says:
   September 17th, 2008 at 4:34 pm

   Awesome recipe. Do you boil the potatoes in the pressure cooker, and if so how many whistles? Also, do you directly put them in the cooker with some water or in a separate container inside the cooker. Thanks for clarifying, it would be of great help. A lot of times my potatoes turn out too mushy after being pressure cooked.

   [Reply]

2. hetal Says:
   September 18th, 2008 at 6:25 pm

   Hi Vaishali,

   Pressure cookers vary greatly so it is really a trial and error process until you come up with what works for your particular model of cooker.

   With my pressure pan, I let it whistle only once and switch off the stove. I only open the lid when all of the pressure is gone from the cooker taking it’s own time. A larger pressure cooker I have requires one whistle, but I have to artificially remove the pressure after about 5 minutes by pouring cold water over the lid.

   Boiling potatoes in a pot of boiling water may give you more control, but sometimes takes longer. Another great way is to use your microwave. Place whole potatoes in a glass microwave safe bowl, add about 1/2 cup of water, cover with plastic wrap or a lid and cook (usually around 5 minutes). Some newer microwaves even have a “potato” button.

   [Reply]

3. Vaishali Says:
   September 18th, 2008 at 7:56 pm

   Your information is very helpful. Thanks a lot, Hetal and Anuja.

   [Reply]

4. Tomas Says:
   September 9th, 2010 at 2:59 pm

   Greetings – I was bored with eating the same thing every week, so I logged onto your website by accident this past week. I have been trying out some of your recipes and this one turned out great! The texture turned out right by grating the potatoes and adding nuts; however, I added sliced almonds instead of peanuts. The combination of amchur, methi and cumin was perfect. I will try this recipe by adding crab and shrimp and see how it turns out. Thank you so much for the recipe and I really appreciate your “down to earth” style of your videos.

   [Reply]

   

   hetal Reply:
   September 10th, 2010 at 1:39 am

   Hi Tomas,

   We’re glad you’re finding SMTC useful. That’s an interesting idea you have to add crab and shrimp. Please let us know how it turns out.

   [Reply]

5. vijaya Says:
   November 10th, 2011 at 9:14 am

   Its a wonderful recipe!!! But please tell me Apart from bread crumbs What can be used? Can we use small sizes suji rava?please suggest me!

   [Reply]

6. Alpa Says:
   December 23rd, 2011 at 2:55 am

   Hello ladies ..i had a question can we freeze this tikki if yes then….How and for How Long..thank you…

   [Reply]

   

   hetal Reply:
   January 3rd, 2012 at 4:44 pm

   Hi Alpa,

   Yes you can. It works well if you cover each individual ones with plastic wrap so that they don’t stick to each other and fall apart when you defrost them. You can either freeze them raw or slightly cooked. When using them again, just defrost them and re-fry them on the skillet.

   [Reply]

Before asking any questions, please check to see if a similar question has already been answered. This will save us time and prevent duplicate questions.