Aloo Tikki


Aloo Tikki

Ingredients

4 potatoes (peeled), boiled
1/2 tsp coriander seeds
1/2 tsp pepper
1/2 tsp cumin
1/2 cup peas, boiled
to taste sea salt
2 tsp ginger paste
100 ml refined oil
1 onion, julienne
1 green chilli, chopped
1 bunch fresh coriander, small
1/2 tsp red chili powder
How to Make Aloo Tikki

1. Dry roast coriander seeds, pepper and cumin in a pan. Powder the dry roasted spices into mortar and pestle.
2. In a bowl mash four potatoes. In another bowl mash half a cup of peas. Combine these two together and mix well.
3. Add 2 tsp ginger paste.
In a pan, saute one onion (julienne) with refined oil and add them into aloo tikki mixture.

4. Add little salt, roasted masala spice, green chilly, fresh coriander and red chilli powder into aloo tikki mixture. Mix well. Add 1/2 tsp oil for some moisture.

5. Take a portion of aloo tikki mixture and make a ball out of it and gently flatten them into a round shape. Keep them in a fridge for 30 minutes.

6. Sprinkle some flour onto them.

7. In a pan, shallow fry the aloo tikki with refined oil.

decorate the dish as per your liking and enjoy it with the choice of salad and chutney.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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