Posts Tagged ‘Potato Tikki’

Aloo Tikki

Aloo Tikki


2-3 medium Potatoes, boiled
2 tbspn Bread crumbs
Small onion, finely chopped
3-4 green chilies,chopped fine
1 tsp red chili powder
1 tsp coriander powder
1 tsp amchoor(dry mango) powder
1 tsp cumin powder
1 tsp garam masala powder
Finely chopped coriander leaves as required
Salt to taste
Oil as required


Boil potato with the skin. Discard the skin and mash potato finely.
Add bread crumbs,  mix and knead to make a smooth dough.
Now add all the masala powders,  salt , onion,  green chili and coriander leaves.  Mix well.
Now take a small portion of potato dough, make a ball, then flatten it to get a pattie shape.
Heat a flat pan with little oil.  Place the tikki in the oil and shallow fry on both sides to a golden brown color.
Take off the pan and drain in a paper towel.  Similarly make tikkis with rest of the potato dough.
Take two tikkis in a plate.  Add Chole (click here for recipe) on top.  Add green chutney and tamarind-date chutney.
Garnish with chopped onions and serve hot.

Ingredients:1 small head of cauliflower, cut into florets
8-10 french beans, string and chop
2 potatoes, peeled and cubed
1 capsicum, chopped
1/2 cup green peas
2 onions, finely chopped
3-4 green chilies chopped
1 tsp ginger-garlic paste
3 medium chopped tomatoes
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
2 tbsps Pav Bhaji Masala (or more to taste)
1 tsp garam masala
Finely chopped coriander leaves as required
1 tbsp lemon juice
Salt to taste
Oil as required
Salted butter as required
Bombay Pav (Bread Buns) as requiredMethod:

Pressure cook potatoes, cauliflower, peas, beans and capsicum along with turmeric powder, salt and 2 cups of water, till soft.
Mash all the cooked vegetables using a masher or a hand mixer.
Heat oil in a vessel, add green chilis and onions and saute till onions turn light brown. Add the ginger-garlic paste and saute for another minute.
Add red chili powder, corainder powder, pav bhaji masala, garam masala powder and salt. Combine well.
Add the tomatoes and cook until soft, approx 5-6 minutes. Add little water, if required.
Add the mashed vegetables and mix well. Reduce flame and cover and simmer for 14-15 minutes.
Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it.
Cook till the bhaji(gravy) thickens. Adjust the salt, if required. Turn off the heat. Add butter and lemon juice and combine. Garnish with coriander leaves.
Slice the pav buns horizontally and butter both the sides.
Place them on a heated griddle and cook till the buttered sides are brown.

To serve :

On a serving plate, place the toasted buns and a bowl of Bhaaji garnished with coriander leaves. In another small plate place chopped onion and a lemon wedge.

To make cheese pav-bhaji, top the Bhaji with some shredded cheese. In India, the brand used is Amul cheese…in the US, Cheddar(white) cheese comes close to this.

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