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Aloo Ki Tikki Recipe

Aloo Ki Tikki is a popular Indian Snack
Author :
 
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 3 - Potatoes (boiled and mashed)
  • 3 - bread slices
  • 3 tsp - Corn flour
  • For filling: 1/2 cup - Chana dal
  • Salt to taste
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - Red Chilli powder
  • 1/2 tsp - black pepper powder
  • 1/4 tsp - chat masala
  • 1/4 tsp - Amchoor powder
  • A pinch of black salt
  • 1/2 tsp - Garam Masala
  • 2-3 tsp - Coriander leaves
  • For garnishing: 1 - small Onion (finely chopped)
  • 1-2 tsp - Coriander leaves
  • 1 tsp - sweet chutney
  • 1 tsp - green chutney
  • 1-2 - Green chillies (finely chopped)
  • How to Make Aloo Ki Tikki:

    1. Soak the chana dal for at least 4-5 hours or overnight.
    2. Boil the dal with turmeric powder and salt in a bowl until it becomes soft.
    3. Heat oil in a frying pan, add the cooked dal, coriander leaves, red chilli powder, black salt, amchoor powder, black pepper powder, chat masala, salt, garam masala and saute for 5 mins.
    4. Keep the mixture aside.
    5. Cut the edges of the bread.
    6. Dip the bread slices in water, then squeeze out the extra water.
    7. Take the mashed potatoes, bread and corn flour in a bowl and make soft dough.
    8. Pour a little water on your palm and place a large quantity of dough on it.
    9. Roll the dough into a ball.
    10. Press in the centre of the ball and stuff some chana dal mixture into it.
    11. Roll into a ball again, covering the dal filling completely.
    12. Press the ball lightly.
    13. Repeat the process to prepare more balls.
    14. Deep-fry the tikkis in hot oil until brown and crispy and keep aside.
    15. Take one aloo tikki in a serving plate.
    16. Make a big hole in the centre and add chutney green and sweet chutney.
    17. Add some finely chopped onions.
    18. Put the sev on the top.
    19. Serve immediately.



     

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