Living away from India one tends to crave for certain things. Aloo tikki happens to be one of them! Its one of the favourite street foods of India and Lucknow, my home town, happens to have great places where one can get aloo tikki. Needless to say one rarely if ever tried to make aloo tikkis as they were so readily available.
Recently however, I tried to make aloo tikkis at home. They came out so good that I decided to share this recipe.
Ingredients:
4 potatoes
100 gms paneer
1/4 cup chopped nuts and raisins
1 tsp sabu dana powder
2 tbsps chopped coriander leaves
1 green chilli, chopped
1 tsp dry mango powder
Salt to taste
1/4 tsp red chilli powder
1/2 tsp cumin powder
Oil to fry
Method: Boil the potatoes. Remove skin and grate them. Also grate the paneer. Mix both together gently. Add the other ingredients like green chilli, coriander leaves, salt, red chilli powder, mango powder, cumin powder and sabu dana powder. Now take a handful of the potato mixture and stuff it with some of the nuts and raisins. Cover and form into a ball. Flatten it. Keep aside. In the similar way form the rest of the tikkis or as many as needed.
Take a non stick tava and let it heat up. Put one tablespoon of oil in the centre. Put one tikki over the oil and then slide it to the side. Similarly place several others on the tava and let them cook on a gentle flame. When one side is crisp and brown flip to the other side. From time to time you can slide the tikkis to the oil and then away again. Replenish oil when required. Serve hot.
Tikkis should not be deep fried and neither should they be shallow fried. They need to be fried with very little oil on slow flame.
You can have these tikkis even when fasting . Just switch regular salt for sendha namak. I powdered a little sabu dana in the grinder to get the sabu dana powder.
What made these tikkis out of the ordinary was the paneer which gave it an amazing creamy texture and the nuts and raisins which added crunch and sweetness to the tikki.
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