Indian Recipes Cuisines

3 large - boiled aloo (potatoes)

1/4th tsp - ground black pepper

2 tsp - breadcrumbs

2 tsp - cornflour

Salt to taste

2/3 cup - matar (green peas) cooked

1/2 tbsp - scrapped and minced ginger

1/4 tsp - garam masala

1/2 tsp - red chilli powder

1/4 tsp - chat masala

1 to 2 - green chillies

2 tbsp - fresh coriander leaves chopped

1 tsp - dry roasted cumin seeds

Oil for pan frying

1. Take the cooked peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into equal portions and keep aside.

2. Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt, pepper, breadcrumbs and cornflour and knead until properly mixed. Divide it into equal portions.

3. Now wash and dry your hands and rub them with little oil.

4. Take each portion of potato mixture and make a ball.

5. 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.

6. Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.

7. Heat 1 tsp oil in a non-stick pan over a low heat. Slip in the tikkies, 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. Serve aloo tikki hot with chutney and stirred curd.

Note:

1. Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

2. Tikkies can also be deep fried.