Aloo Tikki
From chefrehman 15 years agoIngredients
- For Potato cake shopping list
- Large boiled potatoes : 150 gm shopping list
- salt : 02 gm shopping list
- ground black pepper : 01 gm shopping list
- corn flour : 10 gm shopping list
- roast chick pea flour : 10 gm shopping list
- For Stuffing shopping list
- green peas cooked or frozen peas defrosted : 100 gm shopping list
- Bengali gram lentil : 50 gm shopping list
- Scrapped and minced ginger : 15 gm shopping list
- garam masala : 01 gm shopping list
- salt : 05 gm shopping list
- fresh green chili : 01 gm shopping list
- coarsely ground dry-roasted cumin seeds : 01 gm shopping list
- oil for pan-frying : 50 ml shopping list
- For Tamarind chutney shopping list
- Tamarind : 50 gm shopping list
- Jiggery grated : 75 gm shopping list
- roasted cumin powder : 01 gm shopping list
- red chili powder : 01 gm shopping list
- salt : 02 gm shopping list
- Black salt : 01 gm shopping list
- mix spices : 05 gm shopping list
- For coriander mint yogurt chutney shopping list
- coriander (cilantro) chopped : 100 gm shopping list
- mint : 50 gm shopping list
- yogurt : 50 gm shopping list
- green chilies : 01 gm shopping list
- small onion : 25 gm shopping list
- lemon juice : 10 ml shopping list
- sugar : 01 gm shopping list
- Dry mango powder : 01 gm shopping list
- garlic : 01 gm shopping list
- salt : 02 gm shopping list
How to make it
- For aloo tikki :
- Take the cooked lentil & peas and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 3 equal portions and keep aside.
- Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt,pepper, Flour and knead until properly mixed.
- Divide it into 3 equal portions.
- Now wash and dry your hands and rub them with little oil.
- Take each portion of potato mixture and make a ball.
- Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
- Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
- Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
- For tamarind chutney
- Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes. Strain it and add the jiggery, chili powder, cumin powder, salt, garam masala and mix well. Cook again on medium flame till jiggery dissolves completely and the chutney gets semi thick(not too thick) Take out the pulp from the tamarind mixture. This Chutney thickens more on cooling so check for consistency when using.
- For Coriander mint yogurt chutney
- Mix and blend all ingredients thoroughly in a to make a paste.
- Assemble
- Then place Yogurt, and sauce in the centre of plate with pre-heated garnish on top. Put Potato cake in bamboo skewer Place on top of sauce. Garnish with shredded onion, bellpepper .
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