Name: Alu Keema Tikki (Potato Meat Puff)
Cuisine: India
Ingredients: 1 egg; 1 lb (455 g) potatoes; Ghee for deep frying; ½ teaspoonful black pepper or garam masala; 2 green chillies (without seeds); ¼ teaspoonful black pepper; ½ oz (15 g) ghee; 1 dessertspoonful tomato sauce; 1½ teaspoonfuls salt; 2 ozs (60 g) onions; ¼ teaspoonful red pepper (degi mirch); 2 ozs (60 g) flour; 1 oz (30 g) butter; 1 teaspoonful salt

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

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.

Ingredients

Ingredients for the covering

1 lb (455 g) potatoes
2 ozs (60</

Method

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