Indian Aloo Tikki Simple And Stuffed Recipes
INDIAN CHOLE ALOO TIKKI
This is a delicious vegan Indian recipe where vegetables and chickpeas are served over small potato cakes. It works well as a starter for four, or as a vegetarian and vegan main for two. Place the potato cakes on a plate, serve the chickpeas on top, and don't forget the sauces! Recipes for Indian sauces - coriander sauce and tamarind sauce - are on this site. Finally, sprinkle with some fresh coriander leaves and a few thin slices of fresh onion.
Provided by Pankaj
Categories Appetizers and Snacks
Time 1h10m
Yield 4
Number Of Ingredients 23
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
- Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
- Grind peppercorns and cloves with a mortar and pestle.
- Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
- Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
- Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.
Nutrition Facts : Calories 314.3 calories, Carbohydrate 43.6 g, Fat 13.5 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 2.1 g, Sodium 274 mg, Sugar 3.1 g
INDIAN ALOO TIKKI - SIMPLE AND STUFFED
Crispy spicy famous Indian street food . "Aloo" means potato, and the word "tikki" means a small cutlet or croquette. It is easy to cook and involves a shallow fry technique. All the ingredients are easily available and you can prepare it in your kitchen. Tikki is served best when hot. Tikki rolled into small balls is a good appetizer and can made large for veggie burgers.
Provided by easytocookfoodrecipes
Time 25m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Boil potatoes in pan or pressure cooker .
- Peel the outer layer and mesh the potatoes using a masher.
- Mix cumin seeds, 1/2 tsp Red Chilli Powder, 2-3 green chillies, finely chopped few coriander leaves finely chopped.
- Soak the bread in water for few seconds. Squeeze out the excess water. Now mesh the bread into small pieces and mix the bread crumbles in the potato batter. Bread will make the dough better and tikki will not break while frying
- Add salt as per taste. Mix the batter well and knead it into a good dough.
- Rub few drops of oil onto your palm and knead the dough together.
- Make the tennis size ball of the dough .Divide the dough into small balls and flatten it out using oil.
- Now we will fry it. Take 1 cup oil and pour it into skillet.
- Now light up the gas stove and pour 1 cup of oil into the skillet. Wait till the oil gets hot. To make sure that oil is hot put a tiny piece of potato into the pan, if the oil bubbles then the oil is hot.
- You can also use non-stick pan to cook. Drizzle some oil and cook till the both sides turn golden brown.
- Now if you want to do the filling (Stuffed Aloo Tikki)* Take the flattened croquette.* Add ½ a teaspoon of dhania(coriander powder) to the onions, ginger, chilli and coriander mixture.* Add ¼ a tsp of red chilli powder.* Add ¼ tea spoon of jeera powder. * Add ¼ tsp of amchoor powder. Add salt to taste. Mix all the ingredients together. Filling ready. (Don't be precise vary the ingredients according to your taste and health needs)
- Gently slide the tikki cutlet into the skillet in order to avoid any splash. Now slide in other tikki cutlet depending on the size of your skillet/griddle. Flip each pattie upside down and cook till the other side gets brown.
- Transfer the tikkis into the absorbent paper(tissue) so that the excess oil gets soaked.
- Serve hot yummy tikkis with tomato ketchup or chutney.
- Enjoy tikkis with your family and friends. Sharing and serving will triple the joy.
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- Boil potatoes just until cooked. Do not overcook them. They should be firm and not mushy or soggy. (check the tips above in intro for details).
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