There are many ways to prepare aloo tikkis but this is a common recipe prepared by many street vendors. This recipe yields 12 large aloo tikkis. Serve 2 tikkis per person.
Many of us enjoy aloo tikkis or ragda patties, which is a peas masala topped on this cutlet during interval at movie theaters and food courts these days. It is also a comforting streetfood after shopping, very filling.
Aloo tikki Recipe Video
Ingredients:
125 Grams Dry Roasted Upma Rava / Sooji / Semolina
100 Grams Aloo Boiled Peeled and Mashed
1 Tbsp Chilly Flakes
1 Tsp Turmeric Powder
1 Tsp Cumin Powder
1/4 Tsp Asafoetida
1 Tbsp Chilly, Garlic and Ginger Paste
5 Sprigs Coriander Finely Chopped
Salt as per taste
2 Tbsp + Oil for frying...
Prep:
Boil the potatoes until fork tender.
Allow the potatoes to completely cooldown, peel and crumble or grate and reserve in a bowl.
Dry roast the semolina on very low flame until every grain is separated and roasted without changing color.
Method:
Boil 2 cups water on medium flame.
To the boiling water add chilly,garlic and ginger paste along with 1/4 tsp salt stir well and boil for few seconds until the raw flavor from the ginger reduces.
Add the spice powders, salt and coriander leaves stir well and boil for few more minutes.
Gently pour the semolina and continuously keep stirring until no lumps are formed.
Cook the semolina until it separates from the wok and form a ball consistency.
In small batches add the crumbled potato and mix well on low flame cook this mixture until all the ingredients are well combined.
Remove this mixture from flame allow to cool a bit.
When the mixture is still warm and if we can handle the heat, apply oil to your hands and knead the dough.
Apply oil to a cookie cutter, take portions of the dough and press in the cookie cutter.
Form equal size cutlets and reserve. Make sure the cutlets are completely cool down before frying.
Heat a pan on medium flame add oil and heat on low flame.
Gently place the tikkis and fry for few seconds on each side we must keep flipping and frying these tikkis until crispy.
Once the tikkis turn golden in color, drain from excess oil and reserve in a colander plate or on tissue paper for excess oil to drain.
Serve these tikkis hot with mint chutney, garlic chutney and sweet chutney...Enjoy
Ragda (Mushy peas Indian version) recipe which pairs well with aloo tikkis 😉
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