Sindhi Aloo Tikki
The yummy potato masala shallow fried and coupled with a mouth-watering mint sauce will surely treat your taste buds.
- Peel the skin of the boiled potatoes
- And place them in a large plate in which you can later knead the potatoes
- Mash the potatoes with the help of a masher
- Add 1 tsp of shah jeera into the mashed potatoes
- Asd ½ tsp of red chilli powder
- Add finely chopped 2 green chillies
- Add a few finely chopped coriander leaves
- Soak the pav bread into a bowl of water for a few seconds
- Immediately take out the bread and squeeze out excess water from it
- Break the bread pieces into the aloo tikki batter
- Add salt as per taste
- Mix the aloo mixture and knead it together into a dough
- Rub few drops of oil on to the palms and put the dough together
- Take a few droplets on of oil on to the side of the plate
- Take a portion of the aloo tikki dough and roll it into a ball
- Use oil to smother out the aloo tikki ball
- Slightly flatten out the aloo tikki ball
- Repeat process to make more tikkis
- Add ½ tsp of coriander powder to onions, ginger, chilli and coriander mixture
- Add ¼ tsp of red chilli powder
- Add ¼ tsp of jeera powder
- Add ¼ tsp of amchoor powder
- Add salt to taste
- Mix all the ingredients together
- Take a portion of the aloo tikki dough and roll it into a ball
- Use oil to smother out the aloo tikki ball
- Flatten out the aloo tikki
- Place the filling at the centre of the flattened tikki
- Gently close the slightly flatten the aloo tikki
- Add 1 cup of oil into the kadai or a deep frying pan
- Ensure that the oil is hot
- TIP: To check if the oil is hot, put a tiny piece of potato into the pan. If it fritters, that means the oil is ready for frying
- Gently slide in the aloo tikki in the kadai
- Fry the tikkis until they turn golden brown from both sides
- Turn the tikkis around and cook them on a high flame
- Once done remove the tikkis from the oil and transfer onto a tissue
- Repeat process with the remaining tikki
- TIP: Another lighter option is to shallow fry the tikkis on a non-stick pan with less oil
- Serve hot with mint chutney
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