Aloo Tikki
With Mazola® Corn Oil
Recipe created by @raisingaura
SERVING SIZE
5-6 Roundels
TOTAL TIME
TBD
SKILL LEVEL
TBD
Ingredients:
Aloo Tikki:
- 3 medium size potatoes
- ½ cup finely diced red onion
- 1 teaspoon crushed coriander seeds
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 ½ teaspoon red paprika
- 1 ½ teaspoon very finely chopped ginger
- 3 tablespoons finely chopped cilantro
- 1 ½ teaspoon salt
- 2 tablespoons Mazola Corn Oil
- Chilli flakes (optional)
- 2 cups Italian bread crumbs
CILANTRO & MINT CHUTNEY:
- 2 cups cilantro
- 1 cup mint leaves
- 4 garlic cloves
- 2 teaspoons cumin seeds
- 2 jalapeños
- 1 juiced lemon
- ½ cup water
- 2 teaspoon salt
- 1 teaspoon white sugar
Instructions:
Directions for the Aloo Tikki:
First
- Wash and peel the potatoes.
- Add them to a pot of boiling water and boil until soft.
- Drain them completely and allow them to cool.
Mixture Prep
- To a mixing bowl, add the boiled potatoes, ground spices, diced onion, crushed coriander seeds, salt, finely chopped ginger and chopped cilantro
- Mash the potatoes, mix and combine everything until you get a stiff mixture
- Shape the tikkis into a round ball then flatten to create roundels
- When done, divide the mixture into 12 equal portions
- Shape each portion into a 1 inch thick roundel
- Dip the tikkis in Italian bread crumbs until fully covered
- Heat a cast iron griddle and brush the surface with 2 tablespoons of Mazola Corn Oil
- Place about 5 to 6 shaped roundels on the griddle and fry on medium flame until golden brown on both sides
- Remove from heat and top with cilantro sauce
Directions for the Cilantro Mint Chutney:
Blend everything together in a blender or food processor until smooth and enjoy! Refrigerate in an airtight container for up to 5 days.
Recipe created by @raisingaura
