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Aalu Tikki Recipe

Elements for Aloo Ki Tikki Recipe

Potato 3-4 massive
Ghee to fry
Contemporary coriander leaves chopped just a few sprigs
Rock salt (sendha namak) to style

Asafoetida a pinch
Pink chilli powder 1/2 tablespoon


Wash, boil potatoes, peel and mash whereas nonetheless heat.
Add inexperienced chillies, coriander leaves, rock salt, asafoetida and pink chilli powder to the mashed potatoes and blend nicely.

Divide into ten to 12 parts.
Form them into spherical tikkis.

Warmth a tawa and shallow fry the tikkis on either side with ghee until golden.
Drain onto an absorbent paper.

Serve with inexperienced chutney or lemon pickle.

Supply/Credit score: sanjeevkapoor

aalu tikki recipe

Aalu Tikki Recipe


For Filling

1 cup chana dal, soaked & boiled
2 medium potatoes, boiled and grated
2 inexperienced chillies, finely chopped
½ tbsp fennel seeds (saunf), crushed

1 tsp roasted cumin powder
1 tbsp ginger, chopped
1 tsp dried mango powder
2 tsp pink chilli powder

Salt to style
1 tbsp coriander leaves, roughly torn

For Tikki

3-4 medium potatoes, boiled and grated
Salt to style
Oil for greasing
1 tbsp ghee

Oil for frying
Coriander sprig for garnish

Course of

For the filling, combine all components collectively in a bowl and put aside until in use.
To organize the tikki, add grated potatoes and salt to a bowl and blend nicely till its all clean.

Apply some oil in your palms and divide the ready tikki combination into equal parts, form into lemon sized balls.
Flatten these balls between your palms barely and make an impression along with your thumb, forming a nicely.

Fill within the ready filling and seal the sides. Roll again and flatten with palms.
Warmth oil and ghee in a pan, Shallow fry the ready aloo tikkis until golden brown on either side whereas urgent the tikka with the again of spoon in intervals.

Drain on absorbent paper.
Sprinkle chaat masala and garnish with coriander sprig.

Serve scorching with inexperienced chutney, imli chutney and curd.

Supply/Credit score: ranveerbrar

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