1. The potato mixture should be made non-sticky before combining it in the form of a dough. 2. Don't fry it on high heat or otherwise it will get burnt. 3. Assemble and garnish the aloo tikkis only before eating or otherwise it will become soggy.
Simple and interesting recipe using left over boiled chhole.
Quick chatpata and healthy addition to plain papad.
Sindhi speciality double fried for extra crispiness.