Tilwale Aloo ka Tikka ( Kebabs and Tikkis)
by Tarla Dalal
16 May 2014
This recipe has been viewed 23495 times
Here’s a smashing combination of baby potatoes and sesame seeds that is jazzed up with a combination of indian spices.
Tilwale Aloo ka Tikka ( Kebabs and Tikkis) recipe - How to make Tilwale Aloo ka Tikka ( Kebabs and Tikkis)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 tbsp oil
1/4 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
4 to 6 curry leaves (kadi patta)
2 tsp ginger-green chilli paste
16 parboiled baby potatoes , peeled
1/4 tsp turmeric powder (haldi)
salt to taste
2 tbsp sesame seeds (til) , roasted
1 tsp lemon juice
1 tbsp chopped coriander (dhania) and 1 tsp finely chopped for the garnish
Method
- Method
- Heat the oil in a non-stick pan and add the cumin seeds, mustard seeds and curry leaves.
- When the seeds crackle, add the ginger-green chilli paste and stir for some time.
- Add the potatoes, turmeric powder and salt and sauté for 4 to 5 minutes.
- Add ½ cup of water and cook on a slow flame till all the moisture has evaporated and the potatoes are cooked.
- Remove from the flame, add the sesame seeds and lemon juice and mix well.
- Serve hot garnished with coriander and green chillies.
Nutrient values per serving
| Energy | 194 cal |
| Protein | 2.6 g |
| Carbohydrates | 24.2 g |
| Fiber | 2.6 g |
| Fat | 9.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 146.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 19 mg |
| Folic Acid | 17 mcg |
| Calcium | 85.6 mg |
| Iron | 1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 11.4 mg |
| Potassium | 255.7 mg |
| Zinc | 1.1 mg |
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