ALOO TIKKI
Ingredients:
Potatoes – 4 large, boiled & peeled
Dried Fenugreek Leaves – 1 Tbsp ( Kasoori Methi)
4 bred slices removed edges
Green Chilies – to taste, finely chopped
Salt – to taste
Roasted Cumin Powder – 1/2 tsp
Ingredients:
Potatoes – 4 large, boiled & peeled
Dried Fenugreek Leaves – 1 Tbsp ( Kasoori Methi)
4 bred slices removed edges
Green Chilies – to taste, finely chopped
Salt – to taste
Roasted Cumin Powder – 1/2 tsp
Dried Mango Powder – 1/4 tsp (aka Amchur)
Bread Crumbs – as needed for coating tikkis
Oil – for pan frying
Method:
Peel and grate boiled potatoes. Add Green Chilies Dried Fenugreek Leaves , bread slices Mix gently. Add Salt, Roasted Cumin Powder and Dried Mango Powder. Mix well. Apply a little Oil to your hands and take a portion of the potato mixture into your hands. Roll it into a ball and flatten it out gently. …..make out all of the tikkis. Pour out some bread crumbs on a flat plate and dip and roll the tikkis to coat completely. Heat a little oil in a pan on medium heat and shallow fry the tikkis until they are crispy and brown. Both sides should be browned. Serve hot with mint or coriander chutney and tamarind chutney.
Bread Crumbs – as needed for coating tikkis
Oil – for pan frying
Method:
Peel and grate boiled potatoes. Add Green Chilies Dried Fenugreek Leaves , bread slices Mix gently. Add Salt, Roasted Cumin Powder and Dried Mango Powder. Mix well. Apply a little Oil to your hands and take a portion of the potato mixture into your hands. Roll it into a ball and flatten it out gently. …..make out all of the tikkis. Pour out some bread crumbs on a flat plate and dip and roll the tikkis to coat completely. Heat a little oil in a pan on medium heat and shallow fry the tikkis until they are crispy and brown. Both sides should be browned. Serve hot with mint or coriander chutney and tamarind chutney.
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