Aloo Bread Tikki (Basic recipe from Hawkins Futura Hard Anodised Frying Pan)
Yield: 14 tikki
10 - 12 minutes per batch of 7 tikki
5 slices (each 3½ inch x 3½ inch x 3/8 inch / 9 cm x 9 cm x 1 cm) bread
1 cup / 240 ml water
5 large (1 lb 11 oz / 760 g) potatoes 'boiled', peeled and mashed while still hot
3 green chillies finely chopped
1 tablespoon / 15 ml very finely chopped onion
2½ tbsp / 37.5 ml coriander leaves finely chopped
1¾ tablespoon / 26.3 ml mint leaves finely chopped
1¾ teaspoon / 8.8 ml salt
¾ teaspoon / 3.8 ml red chilli powder
1¼ teaspoon / 6.3 ml cumin powder ( jeera powder)
½ teaspoon amchur powder (dried mango powder)
2 tablespoon/ 30 ml cooking oil
Immerse each bread slice in water for 15 seconds. Squeeze out and discard water. Break bread into tiny pieces. Mix bread and all other ingredients except oil. Make 14 patties about 2¾ inch/7 cm in diameter, ½ inch/1.3 cm thick.
Heat 1 tablespoon /15 ml oil on tava / frying pan on medium heat no more than 5 minutes. Spread oil on tava with wooden spatula all over the area where the patties will be placed.
Arrange 4 - 5 patties (depending upon the size of the frying pan). Fry on both sides till golden brown (about 5 minutes on each side). Remove.
Spread remaining oil (1 tablespoon /15 ml) on tava. Fry remaining patties in the same way as in step 3. Serve hot, accompanied with chutney or tomato ketchup.