Potato Cutlets or Aloo Tikki

Potatoes would be voted as the favorite vegetable almost in every part of the world. There’s hardly a person I know who dislikes this universal vegetable. I’ve seen veggie-hating kids devour potatoes delightfully. And so it must be, because it’s so versatile tasting good in any form, boiled, grilled, fried, roasted, baked and in the variety of dishes right from French fries to plain potato curry. Yesterday when I saw a couple of boiled potatoes in the fridge, my mouth instantly watered for Potato cutlets or Aloo chops or Aloo tikki as they are known in some parts of India. It turned out so well that my husband and I finished the whole lot after a full meal!! I had otherwise planned to insert the leftover cutlets in burger buns and have an amazing burger breakfast the next day.

Ingredients

  • 3 medium sized potatoes (boiled and mashed)
  • 2 slices of bread
  • 2 green chilies (chopped)
  • ½ tsp ginger garlic paste
  • ½ tsp Red chili powder
  • 2-3 strings of coriander leaves (chopped)
  • Salt to taste
  • 1/2 tsp. garam masala
  • 1 cup of oil for shallow frying
  • ½ cup fine rava/suji/ semolina

Method:

  • Mix all the above ingredients except oil and semolina into a dough.
  • Divide the entire mixture into 10-12 equal portions
  • Roll them into balls and flatten it as shown in the picture
  • Put the semolina in a plate and dust the tikkis in it so that both sides are covered with it.
  • Heat a pan, add some oil and place the tikkis in it and cook till both sides are brown and the surface becomes crisp.
  • Serve warm with ketchup/ Tamarind chutney

Preparation time: 30 minutes

Serves 2-3

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