Medium
Published 1961
Alu keema tikki is a potato cutlet stuffed with minced meat. The conventional method of preparation is by slow heating and shallow frying. This process however takes a lot of time, but by incorporating into the mixture a whole egg in addition to the flour, it can be cooked in much less time.
Wash and boil the potatoes in the salted water. Mash when cold, and add butter, flour, red pepper, salt and the garam masala or black pepper. Beat the egg, mix it with the mashed potatoes and make it into a firm paste. Place it on a well-floured board, dredge with flour and roll out. Cut 10 rounds or squares of equal size.
Cook the finely-chopped onions in
Place a dessertspoonful of this filling on each of the potato pastries. Damp the edges with a little egg-milk mixture obtained by stirring a little milk in the bowl in which the egg has been beaten; fold over and seal the edge. Dust with the flour and deep fry each side until golden brown
Serve hot with tomato sauce.
A variety of fillings can be used. Some of these arc as follows.
Fillings for non-vegetarians
Filling for vegetarians
Mashed half-cooked green peas mixed with the finely-chopped cooked onions, panir (Indian cream cheese), green chillies and the seasoning.