Aloo Tikki Cutlets
Prep Time: 15 minutes
Cook Time: 20 minutes
TotalTime: 35 minutes
4 Servings
INGREDIENTS
6 potatoes
1/2 cup chopped coriander
1 tsp chopped Ginger
1 green chilli
2 tbsp bread crumbs
1 tbsp Chopped cashew nuts optional
1 tsp Garam Masala
1/2 tsp jeera powder
3/4 tsp chilli powder
1/2 tsp chat masala or amchoor powder
1 tsp salt
1 tbsp corn flour
To fry:
4 tbsp cooking oil
INSTRUCTIONS
Preparation:
Boil potatoes until soft, peel the skin and keep ready. Be careful not to over-boil the potatoes.
Wash coriander leaves please chop them and keep them aside.
Chop cashew nuts into small pieces.
Keep bread crumbs ready. You can prepare bread crumbs at home, by drying the left-out bread under the sun for 24 hours and powdering them. Otherwise, you can keep the old bread slices in a deep refrigerator for a day, powder them and store them in a tight jar. Alternatively, you can use rusk powder.
Recipe:
In a mixing bowl or plate, take the boiled potatoes and mash them thoroughly.
Mix chopped coriander leaves, chopped cashew nuts and breadcrumbs with the mashed potatoes.
Add chopped ginger and chopped green chillies.
Also add the spice powders Garam Masala, jeera powder, chat masala amchur powder and salt.
Add corn flour powder.
You can add chopped onions if you like.
Mix everything nicely using your fingers. Make sure there are no potato lumps.
Take small lemon-sized balls out of this mixture and form vada-like patties, and other different forms as you like. Make patties to half-inch thickness.
Keep all sizes of tikki patties ready on a plate.
How to fry aloo tikki:
In a flat pan, heat 2 tablespoons of oil.
When the oil is hot enough place the patties in the pan. Do not crowd.
Roast the patties on a medium flame for 3 to 4 minutes.
Flip them using a tong and fry the flipped sides again for 3 to 5 minutes.
Make sure not to burn them.
Repeat the process for the remaining tikkies also.
Serve hot with mint chutney or tomato ketchup.
