Tikki is one of those snacks that can be enjoyed as is in parties or can be taken with some form of Chaat. I hope you guys will enjoy the tikki and will give it a try.
Ingredients
6-8 large Potatoes
1 tsp Cumin seeds
1 inch Ginger
1 tbsp Garam masala
3-4 Green chillies (optional)
Salt to taste
2 tbsps + more Oil to deep fry
For stuffing
1 cup Green peas
pinch of Asafoetida
1/2 tsp Turmeric powder
1/2 tsp Dry mango powder (amchur)[can be increased or decreased according to taste]
Salt to taste
Method
1) Boil and grate the potatoes. Keep aside.
2) Grate ginger and finely chop green chilies.
3) Boil Green peas in some salted water.
4) Drain excess water from peas and roughly crush them.
5) Heat 1tbsp oil in a kadai, add cumin seeds.
6) As they start spluttering, add ginger and green chilies. Give it a quick mix.
7) Add potatoes, salt, garam masala powder and mix well.
8) Transfer it into a bowl and keep mixing after every 5-10 minutes such that salt and garam masala mixes well. Keep aside to cool.
9) For stuffing, heat 1tbsp oil in a pan.
10) Add asafoetida, turmeric powder, amchur powder, salt and crushed green peas.
11) Cook on low flame for 3-4 minutes.
12) Set aside to cool.
13) Dab your head with water or some oil after every other shaping of tikki so that it does not stick to your hand.
14) Take potato mixture of the size of ladoo in your hand and give it a round shape.
15) Using a small spoon(i use baby spoon) make a small well in between and stuff with green peas mixture.
16) Close the well and give the shape to your tikki.
17) Repeat the process for all tikkis.
18) Take a deep pan and heat the oil for frying.
19) When the oil is hot enogh, deep fry the tikkis until golden brown turning it once or twice.
20) Remove from oil and place on absorbent paper so any excess oil can be absorbed.
Serving Suggestion
1) It is yummy as is also.
2) It can be also taken with some chutney.
3) It can be used with Channa Papdi Chat.
Note: 1) The tikkis can be prepared a day or two ahead of time and can be refrigerated. Just bring it out 1hr before you want to start frying.
2) Grating leaves almost no lumps in mixture so if you can do that with potato masher that also fine.
4 comments:
I loved the tikis and I do make similar ones, but yours were out of this world...will remember to grate the potatoes instead of mashing them up, also I will try to deep fry next time...Your tikis and mango cake rocked girl...ten on ten!
Hey,atlast you posted it on your blog too. I tried it long back when you told me the recipe and now too whenever i make them, it is always a hit at my place and snack parties.
HI! Namrata,
Loved your tikkis. Total hit! One question...when you fry the aaloo tikki, don't they crack in oil?
I always cover my tikkis with corn flour if i am deep frying them. Let me know please. Thanks
Thank You Sonali, Shubra and Niti.
Niti, no they don't crack in oil. If you have small chuncks of potatoes that cause air pockets in them then they do have some oily part in that. The most important part is that potatoes should be finely mashed.
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