Aloo Matar Tikki
Directions
- 1Grate two raw potatoes using a fine grater and wash the grated potatoes in water two to three times until the water is clear.
- 2In a small food processor, add 1 cup of peas, 1/2 tsp of coriander seeds, 1/2 tsp of jeera, 1 dried red chilli, 1 inch of chopped ginger, and 4-5 chopped garlic cloves.
- 3Add chopped coriander leaves and blend to make a coarse paste. Do not add water.
- 4In a bowl, add the coarse pea paste, 1/4 tsp of ajwain, 1/4 tsp of haldi powder, 1/2 tsp of red chilli powder, 1 tsp of coriander powder, and 1/2 tsp of garam masala.
- 5Squeeze out all the excess water from the washed grated potatoes and add them to the bowl along with 2 tbsp of besan. MIX WELL but do not add salt yet.
- 6In a pan, heat 2 ladles of oil and add 1 tsp of cumin seeds, 8-10 black peppercorns, and 3 green cardamoms.
- 7Add 2 finely chopped onions and sauté until light brown.
- 8Add 1 tsp of Kashmiri red chilli powder and mix well. Add the tomato mixture and cook for 5-6 minutes on low flame.
- 9Add salt, haldi powder, coriander powder, and roasted jeera powder to the gravy and mix well.
- 10Add the tikki mixture to the gravy and gently stir until combined. Add water if needed.
- 11Add 1 tsp of garam masala and 1 tsp of kasuri methi. Cover and simmer for 3-4 minutes.
Ingredients
- 1 cup peas
- 2 raw potatoes
- 0.5 tsp coriander seeds
- 0.5 tsp jeera
- 1 dried red chilli
- 1 inch ginger
- 4 garlic cloves
- 0.25 cup coriander leaves
- 0.25 tsp ajwain
- 0.25 tsp haldi powder
- 0.5 tsp red chilli powder
- 1 tsp coriander powder
- 0.5 tsp garam masala
- 2 tbsp besan
- 1 tsp salt
- 1 tsp oil
- 2 tomatoes
- 7 garlic cloves
- 2 green chillies
- 1 inch ginger
- 0.25 cup coriander stems
- 2 onions
- 2 laddle oil
- 1 tsp jeera
- 8 black peppercorns
- 3 choti elaichi
- 1 tsp kashmiri red chilli powder
- 1 tsp salt
- 0.5 tsp haldi powder
- 1 tbsp coriander powder
- 0.5 tsp roasted jeera
- 1 cup water
- 1 tsp garam masala
- 1 tsp kasuri methi
Equipment
fine gratersmall food processorfrying panfalafel maker
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