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
Technique
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
Elements
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
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.
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
Technique
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
Elements
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
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.
