Jun 28, 2012

Jatpat Aaloo Tikki

Well this is a hatke of aaloo tikki and it is not the traditional one.

Serves -4

Aaloo/Potato/Urlakazangu - 5
Onion - 2
Rice flour - 4tbs
Atta/Wheat flour/ Godumai mav - 2 tbs
Channa dal ka atta / Gram flour/ Kadala mav - 4tbs
Bread crumbs - 25gms
Green chillies - 2
Green coriander - a bunch
Mint leaves - 10-12 (if preferred)
Turmeric powder - 1tbs
Red chilly powder - 1/2tbs
Chat masala - 1/2tbs
Gram masala - 1/2tbs
Jeera powder - 1/4tbs
Water - 3tbs if required to make the dough
Water to boil aaloo
Oil to shallow fry
Salt - 1tbs

1. Boil the potatoes and mash them smoothly without lumps.
2. Finely chop onions, green chillies, coriander leaves, mint leaves.
3. In a boil add the mashed potatoes, green chillies, mint, coriander leaves, dry masalas, salt and knead well.
4. Now add the rice flour, gram flour, atta mix well.
5. Sprinkle water if needed. Now add the bread crumbs and knead well.
6. Heat oil in a pan to shallow fry the tikki.
7. Make medium sized balls flatten them and keep 1inch thickness on sides.
8. Once the oil gets heated up shallow fry them.
9. Fry them till both the sides turn brown.
10. To make sides too brown with a help of spoon pour oil from pan on to each tikki so that the sides don't get dried up.
11. Take each tikki out once its done. Drain excess oil in a tissue paper.

Serve hot along with green chutney or hot chilly tomato sauce.