- Place a medium kadhai on medium heat and add oil. Once the oil is hot, toss in cumin seeds and add asafoetida. Add ginger and stir. Tip in the green peas and stir well to coat. After about a minute, add the kala chaat masala, salt, and amchur. Stir and then add 2 tablespoons water. Cover and cook for 3 to 4 minutes till the water has evaporated. Remove from heat and set aside. Divide the mashed potato into equal patties. Using oiled hands, flatten 1 patty. Spoon 1½ teaspoons of the pea mixture into the center of the cupped patty and use the fingers of your other hand to pull the potato over the mixture, sealing it inside the potato like a stuffed ball. Carefully flatten to thick. Set aside. Spread flour on a flat plate and dredge tikkis in the flour to coat. Place a heavy frying pan on medium heat with just enough oil to shallow fry the tikkis. Once oil is hot, place tikkis in the pan and fry them on one side for about 3 minutes. Turn them over carefully and continue frying them for another 3 minutes till golden brown. Remove from heat. Serve hot.
Stuff aloo crispy tikki
#myrecipe
By Arun Kumar
Mar, 29th
570
Servings
2 persons
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- Oil
- Cumin
- Hing
- Ginger
- Peas
- Chat masala
- Salt
- Amchur powder
- Potato
- Maida
- Oil
