Aloo Tikki
Equipment
- Pan
- Bowl
- Potato masher
- Tawa
- Flat griddle
- Frying Pan
- Skillet
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
For the potatoes
- 500 g Potatoes (3 medium), unpeeled
- 3 teaspoons Cumin ground
- 3 teaspoons Black pepper ground
- 2 teaspoons Ajwain seeds
- 3 teaspoons Amchoor
- 1 tablespoon Yellow chilli powder
- 2 tablespoons Mint leaves dried, ground
- 4 Green chillies de-seeded and chopped
- 3 teaspoons Black rock salt
- 1 Coriander (Cilantro) large sprig, chopped
- Ghee for shallow-frying
- Salt
For the filling
- Asafoetida or Garlic or Onion powder large pinch of
- 250 g Peas (1 3/4 cups), shelled if fresh
- 4 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 Ginger 1 x 2.5-cm / 1-inch piece fresh, peeled and finely chopped
- 4 Green chillies de-seeded and chopped
- 1 1/2 teaspoons Amchoor
- 1 teaspoon Black pepper ground
Instructions
- For the filling, dissolve the asafoetida in 2 tablespoons of water and set aside.
- Cook the potatoes in a pan of boiling water for about 20 minutes, or until soft, then drain and allow to cool.
- When the potatoes are cool, peel off their skins, return to the pan and mash.
- Cook the peas for the filling in a separate pan of boiling water for about 5-7 minutes, or until soft, then drain, return to the pan and mash. Set aside
- Put the mashed potatoes, spices, mint, chillies and coriander in a bowl and mix well.
- Divide into 12 equal portions and roll into balls.
- To make the filling, heat the ghee in a pan, add the cumin seeds and stir-fry over medium heat until they begin to splutter.
- Add the reserved asafoetida, the ginger and chillies and stir-fry for a few seconds, then add the mashed peas and stir-fry until the mixture becomes dry.
- Remove the pan from the heat and stir in the amchoor and black pepper.
- Adjust the seasoning and allow to cool.
- When the mixture is cool, mash with a potato masher and divide into 12 equal portions.
- With damp hands, flatten each potato ball to make round patties.
- Place a portion of the filling in the middle, roll into balls again to enclose the filling and then flatten to make 1-cm / 1/2-inch thick round patties.
- Heat the ghee for shallow-frying on a thick tawa or flat griddle or in a frying pan (skillet) over medium heat.
- Working in batches, add the patties and shallow-fry, turning once, for about 3-5 minutes on both sides, or until a thick crust is formed.
- Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Cook the remaining patties in the same way.
Nutrition
Serving: 12gSodium: 116mgCalcium: 24mgVitamin C: 21mgVitamin A: 417IUSugar: 3gFiber: 4gPotassium: 268mgCholesterol: 13mgCalories: 118kcalSaturated Fat: 3gFat: 6gProtein: 2gCarbohydrates: 15gIron: 1mg
Tried this recipe?Let us know how it was!