Aloo Tikki
For the potatoes
3 medium potatoes
3 tsp ground cumin
3 tsp black pepper
3tsp black rock salt
2tsp ajwain seeds
3tsp amchoor
1tbs yellow chilly powder
2 tbs dried mint leaves ground
4 green chillys chopped
1 large spring coriander chopped
ghee for shallow frying
salt
For the filling
large pinch of asafoetida or garlic or onion powder
250g peas
4 tbs ghee
1 tsp cumin seeds
1 inch piece ginger finely chopped
4 green chillies chopped
1tsp amchor
1tsp black pepper
for the filling
dissolve the asafoetida in 2 tbs of water and set a side.
cook potatoes for 20 min
when cool take of skins and mash
cook peas then mash
put mash potatoes spices mint chillies and coriander in bowl mix and divide into 12 balls
to make the filling heat ghee in a pan , add the cumin seeds until they begin to splutter. Add reserved asafoetidea, ginger, chillies and stir fry for a few seconds then add the mashed peas, stir fry until mixture becomes dry. Remove pan from heat and stir in amchoor and black pepper. Adjust the seasoning and allow to cool. When cool mash with pototoe masher and divide into 12 equal portions.
With damp hands, flatten each pototoe ball to make round patties, place a portion of the filling in the middle, roll into balls again to enclose the filling. When flatten to make 1cm thick round patties.
Heat the ghee for shallow frying on a thick tawa or flat griddle or in a frying pan over a medium heat working in patches, add the patties, shallow fry turning once for about 3-5 minutes on both sides, or unti a thick crust is formed.
Not tested but from India cookbook by Pushpesh Pant
well worth the 20 quid
Topic: Aloo tikki ? (Read 10068 times)
