Login  |  Register
Recipe Search
Choose Category
 
Search by Keyword
 
 
 
Recipe of the Week
Chawal ka Dhokla

Vrat ka khaana
 
 
 
Home  »  Recipes  »  Kids--semi solids  »  Aloo ki Tikki

Aloo ki Tikki

A favorite `chaat’ item made with mashed potatoes and spices
Recipe By : Niru Gupta
Type: Kids--semi solids Serving: 6-8 pieces Cooking Time: 90 minutes

Ingredients

  • 500 g  (2-3 large) potatoes, boiled in their jackets, cooled and peeled
  • 1 slice bread, crusts removed
  • 1 tsp salt
  • ¼ tsp  kali mirch (powdered black pepper)
  • Filling
  • ¾ cup (120 gms) Dhuli Moong Daal  (`husked Green Gram `), soaked in water for 3-4 hours
  • 2 tbsp  (30 g) ghee (clarified butter)
  • 1 tsp jeera (cumin seeds)
  • 1/8 tsp heeng (asafetida)
  • ½ tsp   Garam Masala I
  • 1 tsp chilli powder
  • 2 tsp powdered dhania (coriander seeds)
  • 2 tsp salt
  • 1 1/2 tsp powdered  amchoor (dried mango powder)
  • Ghee (clarified butter) for pan frying
 

Preparation

  • Grind the daal coarsely, either in a food processor or on a stone.
  • Heat the 2 tbsp ghee, and add the jeera and heeng. When they start to splutter, add the daal and the rest of the filling ingredients.

  • Sauté over low heat till the mixture is well fried. It will stop sticking to the pan, when done. Take the mixture off the heat, and leave to cool.

  • Grate the potatoes, along with the bread, add the salt and pepper and mash well with the heel of the palm or a rounded bowl, till smooth. Knead to make it like pliable dough.

  • Shape the potato mixture (greasing your hands in case it gets sticky) into round balls 5cms/2” in diameter. Take a ball, press to flatten it a little, and pinch about 1/2" of the edge all around, leaving the centre thicker. Place a heap of the filling in the centre. Bring the edges together, covering the filling completely, and smoothen to seal.

  • Smoothen the ball a little between the palms and flatten to form a flat cake, being careful not to tear the potato coating.

  • Heat enough ghee in a heavy based frying pan to form a thin layer. Fry the `tikkis ‘ over low heat, first on one side then the other, till crisp and brown. You will have to keep adding a little ghee as and when required. The longer you cook, and the more ghee you add, the crisper it will get.

  • Serve hot accompanied with a green chutney or with Sonth ki Chutney

 
  • Currently 2/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
Current Rating 2/5 (1 votes)
  
 
Home
About Niru Gupta
Contact
Recipes
Recipes
Contribute a Recipe
Books
Everyday Indian
No Onion - No Garlic
Vrat Ka Khaana
Cooking the U.P. Way
Microwave Indian
Cook My Dear
Weight Loss Cookbook
Western Cookery
Paschimi Paak Pranaali
Menu Consultation
Menu Consultation for Party
Menu Consultation for Restaurants
Member's Registration Form
Travelogue
My Yatra - Mansarovar
My Trip to Mauritius
My Trip to Vietnam
My Trip to Cambodia
My Trip to New Zealand
My Trip to China
Sitemap
© Copyright. Nirus Kitchen. All rights reserved.