#Aloo Sharley (or Shirley) Aloo Tikki is a famous Punjabi winter street food, specifically popular in Jalandhar, featuring crispy potato and fenugreek (methi) patties served hot, often with grated radish and tangy chutneys. Unlike traditional aloo tikki, this version uses seasonal, fresh potatoes and leafy greens, resulting in a unique, highly crispy texture and a distinct, fragrant flavor.
Prepare Potatoes: Boil potatoes until they are about 80% cooked, then allow them to cool completely. cut into small cubes to maintain texture.
Make the Mixture: In a large bowl, combine the potatoes with chopped palak, methi, ginger, green chilies, spices (turmeric, coriander powder, red chilli, cumin, fennel, chat masala), besan, and rice flour.
Shape and Fry: Grease your hands and shape the mixture into thick patties (tikki). Shallow fry on a Tawa (griddle) over medium flame with oil until they turn golden brown and crispy on both sides.
Assemble: Place the hot, crispy tikkis on a serving plate. Top with a generous amount of green chutney (radish leaves chutney), tamarind chutney, grated radish (mooli), and a sprinkle of aloo bhujia.
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