J. Inder Singh Kalra

Aloo Tikki

Preparation info
  • Yield:

    12

    • Difficulty

      Medium

    • Ready in

      1 hr 40

Appears in
top 1000Prashad: Cooking with Indian Masters
Prashad

By J. Inder Singh Kalra

Published 1990

  • About

A potato patty stuffed with a variety—mince, lentils, white gram or green peas (below)—of fillings and then either shallow fried or deep fried.

Ingredients

  • 1 kg/2¼ lb Potatoes
  • 50 g/2

Method

Preparation

THE POTATOES: Boil, cool, peel and grate. Add cornflour and salt, mix well. Divide into 12 equal portions and make balls.

THE FILLING: Boil peas until cooked, drain. Heat ghee in a kadhai, add cumin and saute over medium heat until it begins to crackle. Add peas and stir for a minute. Then add the remaining ingredients and stir fo