Aloo Methi Tikki, Indian Aloo Methi Cutlet
by Tarla Dalal
aloo methi tikki recipe | Indian aloo methi cutlet | potato fenugreek tikki | potato snack recipe | with 35 amazing images.
aloo methi tikki recipe | Indian aloo methi cutlet | potato fenugreek tikki | potato snack recipe is a famous Indian starter enjoyed by most of us. Learn how to make Indian aloo methi cutlet.
To make aloo methi tikki, heat the oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the ginger and green chiliees and sauté on a medium flame for 30 seconds. Add the onions and sauté on a medium flame for 1 minute. 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. Remove from the flame and allow it to cool completely. Once cooled, divide the mixture into 4 equal portions. Shape each portion into a round ball. 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. Heat the oil in a kadhai and deep-fry the balls till they are golden brown in colour from all the sides. Drain on absorbent paper. Serve aloo methi tikki immediately with green chutney.
Aloo and methi are made for each other! Whether as a sabzi or a tikki, the twosome is sure to win the hearts of all diners, young and old. In this particular potato fenugreek tikki, the presence of methi is strongly felt as it is used in both fresh and dried forms.
This potato snack recipe is further enhanced with common spice powders like garam masala, turmeric powder and dried mango powder along with other effective ingredients like cumin seeds, ginger, onions, and so on.
This aloo methi tikki has a slightly crispy outer covering because of the use of maida water mixture along with bread crumbs. Once you bite into it, you will enjoy its unique soft texture from within. Serve it fresh with green chutney or a tangy curd dip like Achari Dip, Tahini Dip, Dill Dip or Spiced Tandoori Dip.
Tips for aloo methi tikki. 1. While we recommend the use of finely chopped green chillies and ginger for this snack, if you wish you can replace it with ginger green chilli paste. 2. You can make garam masala at home or buy ready-made garam masala. 3. Cooling the mixture of the tikki is very important so the tikkis bind well. 4. The maida-water mixture should not be very thin. It should coat the tikki well. 5. Use one hand to dip the tikki in maida-water mixture and use the other hand to roll the tikki in bread crumbs to avoid both the hands from turning messy. 6. Prefer to deep-fry only 2 tikkis at a time. All 4 tikkis, if deep fried at a time, might lead to disintegration of the tikkis while frying.
Enjoy aloo methi tikki recipe | Indian aloo methi cutlet | potato fenugreek tikki | potato snack recipe | with step by step photos.
Aloo Methi Tikki, Indian Aloo Methi Cutlet recipe - How to make Aloo Methi Tikki, Indian Aloo Methi Cutlet
Preparation Time: Cooking Time: Total Time:
Makes 4 tikkis
For Aloo Methi Tikki
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
1 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
1/2 cup bread crumbs for rolling
oil for deep-frying
For Serving With Aloo Methi Tikki
green chutney
For aloo methi tikki
- For aloo methi tikki
- To make {span class="bold1"}aloo methi tikki{/span}, heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the ginger and green chiliees and sauté on a medium flame for 30 seconds.
- Add the onions and sauté on a medium flame for 1 minute.
- 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.
- Remove from the flame and allow it to cool completely.
- Once cooled, divide the mixture into 4 equal portions.
- Shape each portion into a round ball.
- 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.
- Heat the oil in a kadhai and deep-fry the balls till they are golden brown in colour from all the sides.
- Drain on absorbent paper.
- Serve {span class="bold1"}aloo methi tikki{/span} immediately with green chutney.
Aloo Methi Tikki Video by Tarla Dalal
How to make Aloo Methi Tikki
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For aloo methi tikki recipe | Indian aloo methi cutlet | potato fenugreek tikki | potato snack recipe, heat the oil in a broad non-stick pan and add the cumin seeds.
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When the seeds crackle, add the ginger. We have finely chopped the ginger but you can grate it if you want.
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Now add the green chilies for spice.
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Mix well and saute on a medium flame for 30 seconds.
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Now add the onions for a pungent taste.
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Saute the onion on a medium flame for 1 minute or till they turn translucent.
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Now add the potatoes to the onions.
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Add the fenugreek leaves. These are washed, dried and finely chopped.
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Also add the dried fenugreek leaves. Crush them between your palms and then add them.
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Then add the salt to taste.
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Also add the garam masala for a smoky flavor.
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Then add the dry mango powder for a slightly tangy taste to the aloo methi tikki recipe | Indian aloo methi cutlet | potato fenugreek tikki | potato snack recipe. It is also known as Amchoor.
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Add the turmeric powder.
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Finally add the coriander.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously and till all the masalas are mixed properly.
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Remove from the flame, transfer to a plate and allow it to cool completely.
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Once cooled, divide the mixture into 4 equal portions.
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Take each portion into your hand and shape it into a ball.
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Flatten it slowly between the palms of both hands and make it into a 3” diameter flat tikki.
- Repeat with 3 other portions. Keep aside.
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Take a small bowl and add the plain flour to it.
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Slowly add water to it.
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Mix well it well with a whisk or a fork to get a smooth paste. Make sure there are no lumps.
Mix well it well with a whisk or a fork to get a smooth paste. Make sure there are no lumps.
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Dip the aloo methi tikki recipe | Indian aloo methi cutlet | potato fenugreek tikki | potato snack recipe in the flour-water mixture.
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Then place the aloo methi tikki recipe | Indian aloo methi cutlet | potato fenugreek tikki | potato snack recipe in the plate of bread crumbs and coat it evenly from all sides.
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Heat the oil in a kadhai and add the aloo methi tikki recipe | Indian aloo methi cutlet | potato fenugreek tikki | potato snack recipe in the hot oil, two at a time.
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Deep-fry the balls till they are golden brown in colour from all the sides.
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Drain aloo methi tikki recipe | Indian aloo methi cutlet | potato fenugreek tikki | potato snack recipe on absorbent paper.
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Serve the aloo methi tikki recipe | Indian aloo methi cutlet | potato fenugreek tikki | potato snack recipe immediately with green chutney.
Like Aloo Methi Tikki then
- If you like Aloo Methi Tikki, then try our collection of tikki recipes and some popular tikki recipes given below.
Tips for aloo methi tikki
-
While we recommend the use of finely chopped green chillies and ginger for this snack, if you wish you can replace it with ginger green chilli paste.
-
You can make garam masala at home or buy ready-made garam masala.
-
Cooling the mixture of the tikki is very important so the tikkis bind well.
-
The maida-water mixture should not be very thin. It should coat the tikki well.
-
Use one hand to dip the tikki in maida-water mixture and use the other hand to roll the tikki in bread crumbs to avoid both the hands from turning messy.
-
Prefer to deep-fry only 2 tikkis at a time. All 4 tikkis if deep fried at a time might lead to disintegration of the tikkis while frying.
| Energy | 193 cal |
| Protein | 3.7 g |
| Carbohydrates | 26.8 g |
| Fiber | 1 g |
| Fat | 7.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 265 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 10.1 mg |
| Folic Acid | 8.3 mcg |
| Calcium | 28.6 mg |
| Iron | 1 mg |
| Magnesium | 23 mg |
| Phosphorus | 36.8 mg |
| Sodium | 7.9 mg |
| Potassium | 93.3 mg |
| Zinc | 0.3 mg |