Aloo Methi Tikki - A tasty shallow fried evening snack with green chutney. Popular in North Indian cuisine !!!
Serves: 3 - 4
For the methi leaves:
1 bunch big methi (fenugreek leaves / uluvayila) or 2 small bunch
2 teaspoon oil
Wash and clean methi leaves. Drain out water thoroughly. Chop methi leaves finely. Heat oil in a pan on medium heat. Add chopped methi leaves. Do not add water. Cover with a lid and cook on a low heat for 5 – 7 minutes until done / soft /quantity of the methi leaves will reduce to half. Keep aside.
2 potatoes, boiled and mashed
1 onion (small size), very finely chopped (2 tablespoons very finely chopped onion)
1 tablespoons cup mint & coriander leaves, finely chopped
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/ 4 teaspoon amchur powder ( dried mango powder )
2 bread slices, soak bread slices in a cup of water for 30 seconds and squeeze out water immediately
3/4 teaspoon salt ( or to taste )
Boiled methi leaves
2 tablespoon oil
In a wide bowl, mix boiled and mashed potatoes, chopped onion, chopped mint and coriander leaves, red chilli powder, turmeric powder, amchur powder , squeezed bread slices, boiled methi leaves and salt to taste ( do not add water ). Make a soft mixture ( like a soft dough).
Divide this aloo - methi mixture into 8 equal portions. Make round balls and flatten into round shape tikki ( like patty ).
Heat 1 tablespoon oil in a frying pan (tawa). Arrange tikki and fry on a low heat for 8 - 10 minutes till golden color on each side. Sprinkle remaining oil when turning other side.
Serve hot with tomato sauce or mint chutney or tamarind chutney.
Serves: 2 - 3
1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves - wash mint and coriander leaves and drain out water thoroughly )
1 onion, chopped
2 teaspoon lemon juice
2 green chillies
1/2 teaspoon salt ( or to taste )
1/2 teaspoon sugar ( or to taste )
1/2 - inch piece ginger
Make a thick paste of above ingredients in a mixer with very little water. If you need thick chutney, do not add more water during grinding ( or you can adjust the consistency with 2 - 3 tablespoon water ). Serve with Aloo methi tikki.