Aloo Tikki (Indian Potato Cutlet)

Ingredients (Serves 3)
Potatoes …………………………….. 6 (medium sized; increase or decrease depending on size of potatoes)
Onion ………………………………. 1/2
Carrot ……………………………… 1/3
Green peppers ……………………….. 1/2
Frozen green peas (or cooked fresh peas) .. 1 handful
Garlic ……………………………… 1 clove
Ginger ……………………………… 2 slices
Wheat flour …………………………. As required
Oil ………………………………… As required
★Soy sauce ………………………….. Dash
★Salt ………………………………. Pinch
★Pepper ………………………………Pinch
★Turmeric …………………………… Pinch
★Mustard seeds ………………………. 1.5  teaspoons
★Cumin seeds ………………………… 1.5 teaspoons
★Corriander powder …………………… Dash
☆Garam masala ……………………….. 1.5 dessert spoons
☆Soy sauce ………………………….. 1 teaspoon
☆Turmeric …………………………… Dash
☆Salt ………………………………. As required
☆Pepper …………………………….. As required
☆Chilli powder ………………………. As required

Method


Cut the potato into chunks and soak in water for 20 minutes to remove toxins.


Drain the water. Boil potatoes either on the hob, or in a microwave.


Finely chop the carrot, garlic and ginger. Dice the onion and green pepper (approx. 1cm squares).


Heat the oil in a frying pan adding mustard seeds, cumin seeds and corriander powder. Once the spices are sizzling and emiting an aroma, add the following in order garlic → onion → carrot → green pepper → green peas. Add the rest of the ★ marked items.


In a bowl, mash the cooked potato from step 1. Add the items from step 4 into the bowl. Then add ☆ marked items. Check the flavour and amend if necessary.


Form the mixture into circular patties, as in the picture above. Dip both sides into flour.


Heat a generous amount of oil in a clean frying pan and shallow fry. The cutlet will be very soft when you turn over, so be careful not to spoil it!


Serve with ketchup or the chutney of your choice!

About Agizzy
I love veggie cooking, and want to share my recipes with everyone.

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