Aug 18, 2013

Aloo Methi Tikki

Aloo Methi Tikki - A tasty shallow fried evening snack with green chutney. Popular in North Indian cuisine !!!

Makes: 8

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.

Other ingredients

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.

 Green 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.

1 comment:

AJ said...

Looks super - adding methi does give it a lovely taste!