Sindhi
Patate Ji Tikki
- Duration: 35 minutes
- Serves: 4–6 people
-
Spice Level: High
Trivia Tadka
Ingredients
- Potatoes (aloo), boiled and mashed (2 cups)
- Bread slices (3)
- Green chillies (hari mirch), chopped (2)
- Green coriander (hara dhaniya) (1 tbsp)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- Salt (to taste)
- Bread crumbs (1/2 cup)
- Vegetable oil (1 cup)
Method
- Dip the bread slices in water for 2–3 secs. Squeeze the excess water from the bread by pressing the slice in between your palms.
- Mix all ingredients except bread crumbs and oil, in a bowl. Combine until well blended.
- Grease your palm with oil and divide the mixture into walnut-size pedas (balls).
- Flatten each peda with your palm into a round disc of 1/2-inch thickness.
- Spread breadcrumbs in a plate. Also, heat oil in a deep-frying pan over medium heat.
- Coat each tikki with breadcrumbs on both sides and shallow fry them over medium heat.
- Cook till the tikkis turn crisp and golden from both sides.
- Serve the tikkis, crispy hot with mint chutney.
