Aloo Tikki
- For Potato Cake
- Large boiled Potatoesttt 150 gm
- Salt ttttt 02 gm
- Ground black pepperttt 01 gm
- Corn flourtttt: 10 gm
- Roast chick pea flourttt 10 gm
- For Stuffing
- Green peas cooked or frozen peas defrostedt 100 gm
- Bengali gram lentiltttt: 50 gm
- Scrapped and minced gingerttt 15 gm
- Garam masalatttt: 01 gm
- salt ttttt 05 gm
- Fresh Green chilitttt: 01 gm
- coarsely ground dry-roasted cumin seedst 01 gm
- Oil for pan-fryingtttt: 50 ml
- For Tamarind chutney
- Tamarindttttt 50 gm
- Jiggery gratedtttt: 75 gm
- Roasted cumin Powderttt 01 gm
- Red chili powdertttt: 01 gm
- Salt ttttt 02 gm
- Black salt tttt: 01 gm
- Mix spicestttt: 05 gm
- For Coriander mint yogurt chutney
- Coriander (cilantro) chopped ttt 100 gm
- Mintttttt 50 gm
- Yogurtttttt 50 gm
- green chiliestttt: 01 gm
- small oniontttt: 25 gm
- lemon juicetttt: 10 ml
- sugarttttt 01 gm
- Dry mango powdertttt: 01 gm
- garlicttttt 01 gm
- Salt ttttt 02 gm
- For aloo tikki :
- Take the cooked lentil & peas and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 3 equal portions and keep aside.
- Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt,pepper, Flour and knead until properly mixed.
- Divide it into 3 equal portions.
- Now wash and dry your hands and rub them with little oil.
- Take each portion of potato mixture and make a ball.
- 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.
- Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
- Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, 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.
- For tamarind chutney
- Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes. Strain it and add the jiggery, chili powder, cumin powder, salt, garam masala and mix well. Cook again on medium flame till jiggery dissolves completely and the chutney gets semi thick(not too thick) Take out the pulp from the tamarind mixture. This Chutney thickens more on cooling so check for consistency when using.
- For Coriander mint yogurt chutney
- Mix and blend all ingredients thoroughly in a to make a paste.
- Assemble
- Then place Yogurt, and sauce in the centre of plate with pre-heated garnish on top. Put Potato cake in bamboo skewer Place on top of sauce. Garnish with shredded onion, bellpepper .
cake, potatoes, salt, ground black pepper, flour, chick pea, green peas, gram lentiltttt, ginger, garam masala, salt, fresh green chilitttt, cumin seedst tamarind jiggery cuminpowder redchilipowder salt blacksalt mixspicestttt forcoriandermintyogurtchutney cilantro greenchilies onion lemonjuicetttt sugar mangopowdertttt garlic salt
Taken from www.epicurious.com/recipes/member/views/aloo-tikki-50025579 (may not work)