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      Ingredients:



    3 large boiled aloo (potatoes)
    1 tsp salt or as per taste
    1/4th tsp ground black pepper
    For Stuffing:
    2/3rd cup matar (green peas) cooked or frozen peas defrosted
    1/2 tbsp scrapped and minced ginger
    1/4th tsp garam masala
    1/4th tsp salt or to taste
    Red chili powder to taste (optional)
    1tsp coarsely ground dry-roasted cumin seeds
    Oil for pan-frying.


    How to make aloo tiki :
    • Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
    • Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
    • Divide it into 10 equal portions.
    • Now wash and dry your hands and rub them with little oil.
    • Take each portion of potato mixture and make a ball. Now
    • 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.
    • Serve aloo tikki hot with chutney and stirred curd.
    Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

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