Friday, 27 December 2013

Aloo Tikki

The famous Aloo Tikki...A all time North Indian Snack. Just savour it with chutney or ketchup..go  a step further spread some green chutney, sweet tamarind chutney, some beaten curd , sprinkle chaat masala, onions and sev  ready to savour as chat or the famous ragda patis , if you have left over choley, then heat up choley spread on hot tikkis some green chutney,fresh onions, coriander and ready to serve..Lot of different tikkis later came on, with this basic aloo tikki, like mixed vegetable, beetroot, fresh peas and so on..but potato remains the base for the tikki..Unless replaced by raw banana, but that posts will come later.
Now I love aloo tikkis, while watching a nice movie in the evening on a weekend with family.
These tikkis are soo simple to make, can be made in less then half hour and  even be made low calories by baking them, they also feel less heavy on your tummy.It is up to you however you want to savour. I have shallow fried them with as much less oil I can. Can be sent to kids packed lunch wrapped in foil to keep fresh and crispy.

Potatoes - 4 Medium boiled, cooled and skin peeled,
Onion - 1 small finely chopped.
Green Chillies - 2 finely chopped,
Red Chilly Powder - 1 teaspoon,
Plain Flour - 2 tablespoons,
Cumin Powder - 11/2 teaspoon,
Chopped Coriander - 1 tablespoon,
Lemon Juice - 1 medium lemon,
Bread crumbs - 1/4 to 1/2 cup,
Oil for frying.

Boil the potatoes until they are well cooked.
Cool them well and peel the skin.
Keep in mind, before mixing the ingredients, make sure that potatoes are well cooled, or else hot potato mashed and mixed for tikkis, make the tikkis dry.
Then mash the potatoes with masher, or grate them.
Mix rest of the ingredietns with mashed potato and make a pliable dough.
No need to add water.
Heat a inch high frying pan, pour some oil, say about a 2 teaspoon for a tikki.
Make round balls of the dough, like you make for chappatis, you can take the same size as you take to make chapaptis or a bit bigger than it.
Roll them over bread crumbs well.
Place them on the hot oil, on a medium low flame.
Cook them both sides until golden brown , carefully flipping on both sides.
Take care to flip to the other side, only when it is properly cooked, or you will end up breaking the tikkis.
Serve hot with ketchep and green chutney.

For some reason, if your tikkis becomes soggy and not able to handle and make tikkis then refrigerate for an hour and then try making tikkis and fry them.

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