CRISPY ALOO TIKKI 2

Recipe:

Preparing the Aloo Tikki Mixture:

1. Boil the Potatoes: Start by boiling 1 kg of peeled potatoes until they are tender.

2. Crush the Potatoes: Once boiled, crush the potatoes with your hands in a large mixing bowl.

3. Mix the Ingredients: Add finely sliced onion, chopped green chillies, minced garlic, pomegranate powder (or dry pomegranate), salt, crushed coriander seeds, cumin seeds, carom seeds, turmeric powder, crushed red chilli, dry fenugreek leaves, mint leaves, and coriander leaves to the crushed potatoes. Mix well until all ingredients are evenly combined.

4. Shape the Tikkis: Form the mixture into small balls and set aside.

 Preparing the Batter:

5. Make the Batter: In a separate bowl, combine 2 cups of gram flour, ½ tsp salt, and ½ tsp turmeric powder. Gradually add water and mix until you achieve a lump-free, smooth batter.

 Frying the Tikkis:

6. Heat the Oil: Heat enough oil in a deep frying pan over high flame.

7. Dip and Fry: Dip each potato ball into the gram flour batter, ensuring it is fully coated, then carefully place it in the hot oil. Fry for 5 to 6 minutes on high flame until golden brown. Remove and drain on a paper towel.

8. Cool and Flatten: Once slightly cooled, gently flatten the potato balls as shown in the video tutorial.

9. Shallow Fry: Heat a small amount of oil in a frying pan over high flame. Place the flattened tikkis in the pan and fry until they are golden and crispy on both sides.

 Serving:

10. Serve Hot: Serve your crispy aloo tikki hot with naan, roti, or your favorite chutney.

Enjoy your delicious, homemade Crispy Aloo Tikki! For more recipes, tips, and cooking tutorials, stay tuned to Cook With Faiza.

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