Thursday, Dec 20 2007

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Potato (Aloo) Tikki

Ingredients

For crust:
7-8 potatoes boiled, peeled, mashed
1/2 tsp. turmeric powder
3 green chillies grouned
1/2 tsp. punjabi garam masala
1/2 cup bread crumbs
salt to taste

For filling:
1 cup channa dal cooked & drained
1 tsp. ginger grated
1 tsp. garlic grated
3 green chillies finely chopped
1/2 tsp. cuminseed powder
1 tsbp. coriander
salt to taste

oil for shallow frying

Method

For crust:

1. Mix all ingredients together thouroughly.
2. Keep aside.

For filling:

1. Mash cooked dal coarsely with hands.
2. Mix in all other ingredients.

To proceed:

1. Take a tbspful of potato mixture, spread on palm.
2. Place a tspful of dal mixture in centre.
3. Roll so as to keep dal mixture inside and potato out.
4. Press gently into rounded flattish patties.
5. Shallow fry on a griddle, drizzling oil to crispen crust.
6. Serve hot with tamarind chutney and green chutney. or with tomato ketchup.

Making time: 30 minutes
Makes: 10-12 patties
Shelflife: Best fresh

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