Monday, November 12, 2012

Aloo Methi Tikki by Tarla Dalal

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The ever popular combination of fenugreek leaves and potatoes now in a tikki form!

Preparation Time: 
Cooking Time: 
Makes 4 tikkis


1 cup boiled , peeled and mashed potatoes
1/2 cup finely chopped fenugreek (methi)
2 tsp oil
1 tsp cumin seeds (jeera)
1/2 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1/4 cup finely chopped onions
1 tbsp dried fenugreek leaves (kasuri methi)
salt to taste
1/2 tsp garam masala
2 tsp dried mango powder (amchur)
1/2 tsp turmeric powder (haldi)
1/4 cup finely chopped coriander (dhania)
1/2 cup plain flour (maida) dissolved in 3/4 cup water
1/2 cup bread crumbs for rolling
oil for deep-frying

For Serving

  1. Heat the oil in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the ginger and green chiliees and sauté on a medium flame for 30 seconds.
  3. Add the onions and sauté on a medium flame for 1 minute.
  4. Add the potatoes, fenugreek leaves, dried fenugreek leaves, salt, garam masala, dry mango powder, turmeric powder and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  5. Remove from the flame and allow it to cool completely.
  6. Once cooled, divide the mixture into 4 equal portions.
  7. Shape each portion into a round ball.
  8. Dip each round ball in the plain flour-water mixture and lightly roll them in bread crumbs in such a way that the balls are evenly coated from all the sides.
  9. Heat the oil in a kadhai and deep-fry the balls till they are golden brown in colour from all the sides.
  10. Drain on absorbent paper.
  11. Serve immediately with green chutney.

Recipe Source: Aloo Methi Tikki by Tarla Dalal

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