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

Aloo Tikki


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(posted May 24, 2010)

from Tipperary, Ireland

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

* 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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