Aloo Matar Tikki Food

ALOO MATAR PUDINA TIKKI RECIPE

Steps:

• To begin making the Aloo Matar Pudina Tikki Recipe, in a food processor, add in both the boiled regular potatoes and sweet potatoes, steamed green peas, a teaspoon of grated ginger, two roughly chopped green chillies, a large finely chopped onion, two tablespoons of mint chutney, some salt to taste and finally a tablespoon of corn flour binding.
• Cover the food processor and blend until the potatoes are coarsely mashed and all the ingredients come together. Open the processor and give the mixture a stir halfway through so the ingredients come together and blend again
• Transfer the potato dough into a bowl so we can begin to shape them into kebabs or tikkis
• Grease your fingers with a little oil and shape the potato dough into bite size tikkis or large lemon size balls, dust them in bread crumbs and place them on the baking tray. Proceed the similar way with the remaining dough
• You can also shape the dough in the form of a cylinder like the kebabs, dust them in bread crumbs and insert them into a skewer and grill them.
• I will now place the tikkis in an oven preheated to 200 C and bake for 15 minutes until lightly browned.
• After about 15 minutes, I will now remove the tikkis from the oven. Notice the light browning from the top. The tikkis will not brown too much as they have no oil in them
• If you want it to be crisper then you can drizzle some oil on top before they go into the oven.
• Serve Aloo Matar Pudina Tikki Recipe along with Green Chutney and Date Tamarind Chutney for your party appetisers.

ALOO TIKKI

Steps:

• Bring a large pan of salted water to the boil and cook the potatoes until tender when pierced with a knife. Drain the potatoes, then mash and leave to cool before stirring in the breadcrumbs and flour.
• Now, make the filling. Heat the oil in a frying pan and cook the onion until softened. Stir in the ginger, green chilli, spices and mango powder, then add the frozen peas.
• Cook over a medium heat, stirring all the time, until the peas have defrosted and are tender. Remove from the heat, then roughly crush the peas with a fork and stir in the chopped coriander. Leave to cool.
• Divide the potato mixture into nine portions with wet hands. Flatten a portion into a 5cm diameter disc with a thickness of 1cm in your palm. Put a teaspoon of the spiced pea filling in the centre of the disc, then gently bring the mashed potato around the filling so it's completely encased. Flatten the 'tikki' so that it resembles a patty. Repeat with the remaining potato and filling, then arrange on a baking tray and chill for 20-30 mins to firm up.
• Heat 6-8 tablespoons of oil in a large frying pan or on a griddle and cook the tikkis in batches over a medium heat until golden and crisp. Serve straight away with tamarind and date sauce and coriander relish (see 'goes well with' below).