It’s getting colder, now that we’re officially enjoying full monsoons. A warm cup to hang on to and some piping hot Aloo Tikkis to slurp on: there shouldn’t be any tears left in the world after this. And after Manchow Soup, this is our second best bet on a grey rainy day!
Aloo Tikki
Time taken: 30 min
Taste-o-meter: Medium spicy
Ingredients:
- Potatoes (boiled, peeled and mashed): 100 g
- Green chilies (chopped): 2
- Cornflour: 20 g
- Green peas (boiled): ½ cup
- Cumin powder: 1 tsp
- Chilli powder: 1 tsp
- Juice of ½ a lemon
- Salt to taste
- Oil: 3 tbsp
Method:
- Mix everything except the oil and roll into 12-13 equal balls. Flatten them into discs with the palm of your hands. In a non-stick shallow frying pan, pour 2 tbsp of oil and heat. Fry the tikkis under high to medium, tossing them once or twice to fry both sides into a light brown color.
- Pat dry and serve hot.