Aloo Bread Tikki (Recipe from Hawkins Futura Hard Anodised Frying Pan)

 Aloo Bread  Tikki (Basic recipe from Hawkins Futura Hard Anodised Frying Pan)

 Yield: 14 tikki

       

10 - 12 minutes per batch of 7 tikki

Ingredients

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

 Method

 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.