crispy poha aloo tikki video

crispy poha aloo tikki video

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crispy poha aloo tikki video, A combination of Indian spices with veggies always works it magic. Veg poha cutlet is another classic example to prove this. The correct combination of finely chopped green chillies, ginger and garlic with a touch of lemon juice lifts up the flavour of this alluring snack.

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Recipe Description for Crispy Poha Aloo Tikki, Veg Poha Cutlet

Ingredients

For Crispy Poha Aloo Tikki
1 cup thick beaten rice (jada poha) , washed and drained
1 1/4 cups boiled and mashed potatoes
1/2 cup grated carrot
1/2 cup finely chopped green capsicum
1/2 cup finely chopped onions
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 1/2 tbsp finely chopped green chillies
1 tbsp dry red chilli flakes (paprika)
1/2 cup bread crumbs
1 tbsp lemon juice
salt to taste
1/2 cup plain flour (maida)
2 tbsp cornflour
crushed whole wheat vermicelli (semiya) for rolling
oil for deep-frying

For Serving With Crispy Poha Aloo Tikki
schezwan sauce
tomato ketchup

Method

For crispy poha aloo tikki

1. To make {span class="bold1"}crispy poha aloo tikki{/span}, in a deep bowl, add poha, potatoes, carrot, capsicum, onion, coriander, garlic, ginger, green chillies, chilli flakes, bread crumbs, lemon juice and salt and mix well using hands to form a dough
2. Divide the dough into 22 equal portions and roll them using hands to form a 50 mm. (2”) diameter flat tikki.
3. In a small bowl, add plain flour, cornflour and 3/4 cup water and whisk to make it lump free and smooth to make slurry.
4. Dip each tikki into the corn flour slurry and coat it evenly with vermicelli.
5. Heat the oil in a deep non-stick pan and deep-fry the tikkis, a few at a time, till they turn golden brown and crisp from all the sides.
6. Drain on an absorbent paper.
7. Serve the {span class="bold1"}crispy poha aloo tikki{/span} immediately with schezwan sauce and tomato ketchup.

See step by step images of Crispy Poha Aloo Tikki, Veg Poha Cutlet recipe

RECIPE SOURCE : Tarla Dalal's Latest Recipes