Home / Recipes / Aloo Peanut Tikki (Navratri Vrat Recipe)

Photo of Aloo Peanut Tikki (Navratri Vrat Recipe) by Ritu Duggal at BetterButter
4375
5
5.0(1)
0

Aloo Peanut Tikki (Navratri Vrat Recipe)

Apr-01-2017
Ritu Duggal
15 minutes
Prep Time
40 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Aloo Peanut Tikki (Navratri Vrat Recipe) RECIPE

It is easy and healthy recipe for vrat.

Recipe Tags

  • Veg
  • Easy
  • Navratas
  • North Indian
  • Shallow fry
  • Roasting
  • Blending
  • Boiling
  • Snacks
  • Healthy

Ingredients Serving: 5

  1. For the tikki: Boiled and peeled potatoes -6 medium size
  2. Chopped green chillies - 3
  3. Rock salt (sendha namak) -to taste
  4. Paneer - 150 gm
  5. For the batter
  6. Rajgira atta - 1 1/2 cup
  7. Salt - to taste
  8. Water - 1/2 cup
  9. Peanuts - 1 cup
  10. Peanut oil / ghee -1/2 cup
  11. FOR THE CURD: Curd - 1/2 kg
  12. Rock salt - to taste
  13. milk- 100 ml
  14. Roasted cumin powder - 1/4 teaspoon
  15. Sugar -1/2 teaspoon
  16. For the green grapes chutney
  17. Mints leaves - 20 to 25
  18. Green grapes - 30 to 35
  19. Green chillies - 3
  20. Rock salt - to taste
  21. For the Meethi chutney: Amchoor powder -1/2 cup
  22. Jaggery grated / mash -1/4 cup
  23. Roasted cumin powder -1/2 teaspoon
  24. Red chilli powder -1/2 teaspoon
  25. Black pepper - 1/4 teaspoon
  26. Rock salt - to taste

Instructions

  1. For Roasted peanut powder.
  2. First roast peanut on a heated pan. Keep aside to cool
  3. When cool blend the peanut in a mixer. (Don't make a fine powder.)
  4. For the tikki: take a large bowl. Mash peeled potatoes, paneer, chopped chilies and salt in it and mix well.
  5. Divide the potato mixture into equal portion and shape each portion into a round and flat tikki.
  6. Make a batter with the rajgira atta add salt in a bowl.
  7. The Batter should be thick..Add water if it gets very thick.
  8. Dip Tikki in rajgira batter .
  9. After that coat the tikki in peanut powder .
  10. Heat the oil in the pan and shallow fry on a medium flame till they become golden and crispy from both the sides .
  11. Once done drain the tikki on tissue paper to remove excess oil.
  12. For the Green Grapes chutney: Wash mint leaves under running water. Drain them and keep it aside.
  13. Grind the mint leaves, grapes, chillies and rock salt together.
  14. Collect chutney in a bowl.
  15. For the meethi chutney: In a bowl add water and dry mango powder cook it on a low flame till boiled.
  16. Now add jaggery and to cook, till the jaggery dissolve.
  17. Add red chili powder, roasted cuminpowder, blackpepper and rock salt.
  18. Stir it for a 2-3 minutes boil on low flame.
  19. You can check the consistency of the chutney as per your choice. If you want thin chutney add more water in it.
  20. Chutney is ready now.
  21. For the Curd
  22. Tie some curd in a muslin cloth and leave it hanging for at least half an hour.
  23. Take a bowl Curd and milk mix together
  24. strain the mixture through a strainer into a bowl.
  25. Now Curd will look smooth and silky.
  26. Add rock salt, sugar and cumin powder and mix it. Keep it aside.
  27. Serve the Tikki with curd, meethi chutney and green chutney.
  28. You can add some pomegranate on it. ( If you want )

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Maanika Hoon
Apr-04-2017
Maanika Hoon   Apr-04-2017

Technical recipe and yummy!

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE