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Aloo Ki Tikya
Ingredients
14 oz. potatoes (3 or 4 small potatoes)
1 tbsp. lemon juice
1 tbsp. chopped mint
1 small onion, finely chopped
2 tsp. coriander seeds, crushed
1 tsp. cumin seeds
1/4 tsp. chili powder
2 green chilies, finely chopped
3 tbsp. chopped cilantro
1 egg
2 tsp. oil
Doings
Peel and chop the potatoes, then boil them until they are tender. Meanwhile, mix the lemon juice and mint into the onion. Set this mixture for filling the patties to one side. Break the potatoes and mash them lightly so the mixture is still slightly lumpy. Add the coriander and cumin seeds, chili powder, green chilies, cilantro leaves, and salt. Blend these herbs and spices well into the mashed potatoes. Divide the potato mixture into 8 equal portions. Dampen your hands a little and roll each portion in your palm. Mix the ball with a tiny amount of the mint and onion filling and flatten each ball gently to form a burger shape. Just before frying these patties, beat the egg and season it lightly. Heat a large, nonstick skillet and grease it with half the oil. When the pan is fairly hot, dip each potato tikya into the egg and put I in the pan. Put the first 4 tikyas in the pan to sizzle for a minute or so, then turn them over and cook the other side until they are crispy and golden brown. Cook the remaining 4 tikyas in the same way.
Comments
Make sure, when frying, to brown the Tikyas very well, or they won't stick together.
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