Aloo Tikki Sizzler Recipe
Aloo Tikki Sizzler is a dramatic and flavorful meal where crispy spiced potato patties aloo tikki are served on a piping hot iron plate alongside grilled vegetables, fries, and sauces. The sizzling presentation adds an element of excitement, while the combination of crunchy tikki, soft veggies, and tangy chutneys creates a satisfying and wholesome dish. Often paired with mint yogurt or tamarind sauce, this restaurant-style sizzler brings the thrill of dining out right to your home table
For Aloo Tikki Ingredients
butter 1 tablespoon + 1 tablespoon oil
1 Tablespoon ginger (chopped)
2-3 NOS green chilies (chopped)
1/3 Cup green peas
Powdered Spices
1/4 Tablespoon turmeric powder
1 Tablespoon coriander powder
1 Tablespoon red chili powder
1 Tablespoon jeera powder
1 Tablespoon aamchur powder
1 Tablespoon garam masala
1/4 Tablespoon black pepper powder
4-5 Medium size potatoes (boiled)
Salt to taste
1/2 Cup poha
2 Tablespoon fresh coriander (chopped)
1 Tablespoon lemon juice
For Slurry
1/2 Cup refined flour
1/2 Cup corn strach
Salt and pepper to taste
Water as needed
Refined flour to coat
Bread crumbs to coat
Oil for deep frying
Step:1
Set a pan on medium heat, add oil & butter, green peas, green chillies and ginger, sauté them for 1-2 minutes. Add powdered spices, mix and sauté for few seconds on low flame, switch off the flame, and grate the potatoes directly in pan, add salt to taste, switch on the flame and keep it on medium heat, mix and cook for 2-3 minutes.
Step:2
Transfer it in a bowl. Wash the poha with water and rest for 4-5 minutes to soften, keep it aside to add in aloo mixture. further add, soften poha, freshly chopped coriander leaves and lemon juice, mix and combine well. Grease your palm with oil, take a spoonful of mixture and shape in medium size aloo tikki. make slurry by adding refined flour, cornstarch and Salt & pepper to taste, mix well and add water to make a semi thick slurry.
Step:3
coat the tikki with refined flour and pat to remove excess flour, then dip it in the slurry and coat it well, further coat it with dry seasoned bread crumbs (add salt & black pepper to taste), pat & shake to remove extra crumbs. Follow the same step to coat each aloo tikki. Set oil for deep frying on medium high heat and fry the tikkis until they are crisp and golden brown.
Ingredients For Making Makhani Sauce
1 Tablespoon oil
1 Tablespoon jeera
3 NOS green cardamom
1 NO bay leaf
2 Medium size onion
4-5 NOS Kashmiri red chili powder
1 Inch ginger
12-15 Garlic cloves
1 Kg tomatoes (roughly diced)
Powdered Spices
1/4 Tablespoon turmeric powder
1 Tablespoon red chili powder
1 Tablespoon garam masala
1 Tablespoon kasuri methi
1 Tablespoon sugar
10-12 NOS cashew nuts
Salt to taste
2 Tablespoon butter
500 ml water
For Tadka
1 Tablespoon butter + 1 Tablespoon oil
1 Tablespoon garlic (chopped)
1 Inch ginger (chopped)
2-3 NOS green chilies (slit)
1 Medium size (chopped)
1 Kashmiri red chili powder
1 Tablespoon sugar
As needed water
1/4 Cup fresh cream
1 Tablespoon garam masala
1 Tablespoon kasuri methi
1 Tablespoon fresh coriander leaves (chopped)
Step:1
Set a wok, add oil, and he rest ingredient for puree, mix well and cook on medium high flame for 10 minutes. Add water, cover and cook on medium flame for 15 minutes. Switch off the flame to cool down to room temperature.
Step:2
Transfer the mixture to a grinding jar and grind to a fine puree, strain and keep aside. For tadka, set a wok on medium heat, add butter + oil, garlic, ginger, green chillies and onions, cook until the onions are translucent. Low down the heat and add Kashmiri red chilli powder and sauté briefly for 10 seconds, immediately add the pureed gravy and sugar, stir and cook well.
Step:3
Add hot water as required to adjust the consistency of the gravy/sauce, stir and cook well for 5-6 minutes on medium flame. Now add fresh cream, garam masala, kasuri methi and freshly chopped coriander leaves, mix well and adjust the seasoning as per your taste. Makhani sauce is ready
For Jeera Rice Ingredients
1 Tablespoon ghee
1 Tablespoon jeera
4 Cup cooked rice
Salt to taste
1 Tablespoon fresh coriander leaves (chopped)
Step:1
Set a wok on medium high heat, add ghee and jeera, add the cooked rice & salt to taste, toss well and add some freshly chopped coriander leaves, toss well and the jeera rice is ready
For Sauted Veggies Ingredients
1 Tablespoon oil + 1 tablespoon butter
1 Tablespoon garlic (chopped)
Veggies
1 Cup French beans
2 NO carrots (batons)
1 Tablespoon red chili flakes
Salt and black pepper powder to taste
A pinch sugar
1 Tablespoon lemon juice
1 Tablespoon light soy sauce (optional)
Step:1
Set a wok , add oil and butter , add garlic , stir for 1-2 minutes on low flame . Further , add the veggies , and the remaining . Ingredients , stir and cook for 1-2 minutes on high heat . Sauted veggies are ready
Assembly Ingredients
Sizzler pan
Cabbage leaves
Crispy aloo tikki
Jeera rice
Caramelized onion
Makhani sauce
Step:1
Heat the sizzler plate until its smoking hot. Spread the cabbage leaves over the smoking hot sizzler pan.
Step:2
Place the jeera rice, sautéed veggies, caramelized onions, over the sizzler pan, place the crispy aloo tikki over the rice and finish by pouring the hot makhani sauce. Add few pieces of cold butter on the sizzler plate below the cabbage so the pan to give the sizzling sound. Your aloo tikki Makhani sizzler is ready to be served, serve them immediately and recreate your restaurant experience back at home.