Monday, July 1, 2013

Patate ji Tikkyoon (Aloo Tikki )

The indian version of  hash browns, these golden fried potato tikkis
get gobbled up in no time so be sure to make a big batch.
Good to carry for picnics and also for kids' tiffins.

6 big potatoes, boiled, peeled and grated.
2 small loafs of  bread
about a cup of water
salt to taste
1 tsp caraway seeds (shahijeera)
1 tsp red chilli powder (optional)
2 green chillies chopped finely (optional)
2 tbsps finely chopped cilantro
2-3 cups canola oil

This is to give an idea of the size of the potatoes and bread i used.
This quantity made about 40 tikkis.

These are caraway seeds.


Soak the bread in the cup of water and squeeze out the water very well.
The bread will be a soft lump.
Add this and all the above ingredients except oil and water, to the potatoes.

Now mix well and make a smooth dough by adding a tbsp of oil.
Make sure there are no lumps.

Take a couple of tbsps of oil in a bowl to help form the tikkis.
Oil your palm and take a small portion of the dough in your hands (the
size of a walnut).
Roll into a ball and then flatten it with your palms.

Make sure that the tikki is evenly formed and not thick on one side
and thin on another.
Now heat about 2 cups oil in a pan and make sure it is hot enough
otherwise the tikkis will break.
The way to test if the oil is hot enough is by putting a little piece of the
dough and if it sizzles and floats up  the oil is ready.
Slowly slide 2 tikkis into the pan and cook till golden brown.
Now carefully turn over and cook till the other side is also golden.

Once you get the hang of it, you can fry upto 4 at a time.
Remove onto paper towels to drain excess oil.

These tikkis can also be shallow fried in a pan with a few tbsps of oil.

Serve hot with green chutney or ketchup and bread if you like.


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