ALOO KI TIKKI RECIPE RECIPES

Steps:

• Take the mince and let it light fry in a non stick pan till water dries. Cover it with a lid. Add ginger garlic paste, salt to taste to it. Let it cool. Now take a bowl and add green chilies, coriander and mint leaves, amchoor, zeera,red chilies, saunf, onion and mix well. Now boil the potatoes till tender but not pulpy or mushy. Take a mortar and pastel and grind the potatoes, Take care not to make them mushy. Make balls of potage mixture to which salt and red chilies are added to taste. Fill the balls with the chicken mince mixture and shape them like aloo cutlets. Take a fry pan or tawa. Heat oil and slow fry the tikkis coated with ground bread crumbs and egg mixture till golden brown. If you cook on high heat and lots of oil they can burn and be soft inside. Garnish with lettuce leaves and tomatoes sauce before serving.

Steps:

• Bring a large pan of salted water to the boil and cook the potatoes until tender when pierced with a knife. Drain the potatoes, then mash and leave to cool before stirring in the breadcrumbs and flour.
• Now, make the filling. Heat the oil in a frying pan and cook the onion until softened. Stir in the ginger, green chilli, spices and mango powder, then add the frozen peas.
• Cook over a medium heat, stirring all the time, until the peas have defrosted and are tender. Remove from the heat, then roughly crush the peas with a fork and stir in the chopped coriander. Leave to cool.
• Divide the potato mixture into nine portions with wet hands. Flatten a portion into a 5cm diameter disc with a thickness of 1cm in your palm. Put a teaspoon of the spiced pea filling in the centre of the disc, then gently bring the mashed potato around the filling so it's completely encased. Flatten the ‘tikki’ so that it resembles a patty. Repeat with the remaining potato and filling, then arrange on a baking tray and chill for 20-30 mins to firm up.
• Heat 6-8 tablespoons of oil in a large frying pan or on a griddle and cook the tikkis in batches over a medium heat until golden and crisp. Serve straight away with tamarind and date sauce and coriander relish (see 'goes well with' below).