Friday, January 18, 2008

Aloo Tikki

Serves 2


3 cups potatoes boiled and mashed
¼ cup refined flour (maida)
1 cup flaked rice (poha)
2 green chillies chopped
1 onion chopped
1 tomato chopped
2 tsp cumin powder (jeera), roasted
2 tsp red chilli powder
1 cup curd (yogurt)
salt to taste
3 tbsp vegetable oil
½ cup green chutney
½ cup tamarind chutney


Wash the poha thoroughly and squeeze out all the water. Soak it in about ⅛ cup water for 5 min so that it becomes soft and then mash it. Add mashed potatoes, refined flour and salt. Mix to a smooth mixture. Take a little potato mixture and flatten it on your palm in the shape of a circle which is about 1 cm thick. Similarly, make tikkis from the remaining mixture and keep aside. Heat about 3 tbsp oil in a frying pan (preferably flat) or non-stick pan. Fry the tikkis on medium heat until golden brown on both sides. While frying, turn the tikkis over so that they don't burn. Serve the tikkis hot. To serve, take 2 tikkis on a plate. Flatten them and then add some chopped onions, chopped tomatoes and green chillies. Add about 1 tbsp yogurt, a little green chutney and some tamarind chutney. Sprinkle a pinch of red chilli powder, roasted cumin powder and salt. Optionally, garnish the tikkis with chopped green coriander leaves.

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