Aloo Mutter Tikki Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are soft and mashable. Drain and let them cool.
• STEP 2.In a pan, heat oil and add cumin seeds. Once they splutter, add ginger-garlic paste and sauté for a minute.
• STEP 3.Add green peas, turmeric powder, red chili powder, garam masala, and salt. Cook until the peas are tender.
• STEP 4.In a mixing bowl, combine the mashed potatoes, cooked peas mixture, chopped coriander leaves, and bread crumbs. Mix well.
• STEP 5.Divide the mixture into small portions and shape them into tikkis.
• STEP 6.Heat oil in a pan and shallow fry the tikkis until they turn golden brown on both sides.
• STEP 7.Serve hot with chutney or ketchup.

Cooking Tips

• Make sure to mash the potatoes well to avoid any lumps in the tikkis.
• You can add finely chopped green chilies for an extra spicy kick.
• If the mixture is too soft to shape into tikkis, add more bread crumbs to bind it together.

Storage and Serving

• Aloo Mutter Tikki is best served hot and fresh.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either shallow fry them again or bake them in the oven until heated through.