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ALOO
MATAR TIKKI
INGREDIENTS
| Boiled Potatoes | 1/2 kg | Green Chilies | 2 |
| Shelled Peas | 1 cup | Ginger | 1" |
| Curd | 2 cup | Tamarind Chutney | 1/2 cup |
| Fresh Anaar (shelled) | 1 cup | Carrot and Radish (shredded) | 1 each |
| Aloo Lachha (Bhujia) * | 100 gms | Beetroot (shredded) | 1/2 |
| Coriander leaves (chopped) | 1 cup | Masala Chhole | 2 cups |
| Onion (finely chopped) | 1 cup | Roasted Jeera & Dhaniya Powder | 2 tsp each |
| Salt | to taste | Garam Masala Powder | 1 tsp |
| Chat Masala | to taste | Red Chilly Powder | 1-2 tsp |
| Ghee or Oil for frying tikki | 1 cup | Bread Slices | 2 |
* You can make "Aloo Lachha" at home by frying 2 big shredded potatoes.
METHOD FOR MAKING TIKKI
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Peel and mash the potatoes along with the bread slices and keep aside. Divide into 12 equal parts and make flat tikkis. |
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Grind the peas along with the ginger and green chilies. |
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Heat 1 tbsp ghee in a kadahi, put the above peas' mixture, add salt to taste and a pinch of red chilly and garam masala. Roast till it becomes dry. Divide into 6 equal parts after it cools down. Sandwich each part between two aloo tikkis, press and close from all sides. |
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Heat a tawa, brush with ghee and fry all the 6 tikkis from both sides till they are reddish brown and crisp. |
FOR SERVING
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Mix all the remaining masala. |
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Place a tikki in a serving plate, put 1 tbsp each of Chhole, curd and tamarind chutney. Sprinkle the masala mix to taste. Garnish with shredded beetroot, radish, carrot, chopped onion, aloo lachha, anaar and coriander leaves. |
Makes: 6 tikkis
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