Aloo Methi Tikki Video by Tarla Dalal

Viewed 41399 times

Aloo Methi Tikki,popular combination of fenugreek leaves and potatoes.

Recipe Description for Aloo Methi Tikki, Indian Aloo Methi Cutlet

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 tikkis
Show me for tikkis

Ingredients

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

Method

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.

See step by step images of Aloo Methi Tikki, Indian Aloo Methi Cutlet recipe