This recipe turns the classic aloo tikki into a flavourful hash bursting with spice, crunch, and freshness. Soft, golden potato tikkis are broken into rustic chunks and tossed with roasted spices and juicy pomegranate seeds. The result is a warm, tangy, and texturally rich dish that’s best for a quick brunch or evening chaat twist.
Peel and cut the potatoes into equal chunks. Boil in salted water for 10–12 minutes until soft but firm. Drain well to remove all moisture. Mash while still warm until smooth and lump-free. Set aside to cool slightly before adding spices.
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Step 2: Sauté the Aromatics
Heat oil in a non-stick pan over medium flame. Add cumin seeds and let them sizzle. Stir in onions, ginger, and green chilli. Sauté until the onions soften and turn pale golden. This step builds the base flavour for your hash.
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Step 3: Mix the Spices and Potatoes
Sprinkle red chilli powder, turmeric, roasted cumin powder, chaat masala, and salt into the sautéed onion mix. Stir well to combine. Add the mashed potatoes and gently fold everything together. Cook for a minute, then let the mixture cool so it’s easier to handle.
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Step 4: Shape and Cook the Tikkis
Add coriander and pomegranate seeds to the cooled potato mix. Divide into small patties (about 2 inches wide). Heat a little oil and shallow fry on medium flame for 3–4 minutes per side until golden brown and crisp. Each tikki should be firm, with slightly crisp edges.
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Step 5: Assemble the Hash
Once the tikkis are cooked, break them into large, chunky pieces using a spatula. Toss lightly in the same pan to let the edges crisp up again. Squeeze lemon juice and sprinkle a handful of pomegranate seeds for a sweet-spicy contrast.
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Step 6: Serve and Garnish
Transfer the spicy aloo tikki hash to a serving plate. Garnish with extra coriander and pomegranate seeds. Serve hot to enjoy the mix of crispness, spice, and freshness in every bite.
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Indian
Easy
