Aloo Methi Tikki - A tasty shallow fried evening snack with
green chutney. Popular in North Indian cuisine !!!
Makes: 8
Serves: 3 - 4
Ingredients
For the methi leaves:
1 bunch big methi (fenugreek leaves / uluvayila) or 2 small
bunch
2 teaspoon oil
Method
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
Method
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
Ingredients
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
Method
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:
Looks super - adding methi does give it a lovely taste!
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