Name: Aloo Tikki (Potato Cakes) recipe by Guna Organics at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Potatoes - 2 large boiled and peeled; Dried Fenugreek leaves - 1 tbsp (kasoori methi); Roasted Peanuts - 2 tbsp roughly crushed; Onion - 1/4 medium finely chopped; Green Chillies - to taste finely chopped; Salt - to taste; Roasted Cumin Powder - 1/2 tbsp; Chaat Masala - 1tbsp; Dried Mango Powder - 1/4 tbsp (aka amchur); Cilantro - 2tbsp finely chopped; Bread Crumbs/Roasted Peanut Powder - for Coating tikkis

Ingredients Serving: 4

Potatoes - 2 large boiled and peeled
Dried Fenugreek leaves - 1 tbsp (kasoori methi)
Roasted Peanuts - 2 tbsp roughly crushed
Onion - 1/4 medium finely chopped
Green Chillies - to taste finely chopped
Salt - to taste
Roasted Cumin Powder - 1/2 tbsp
Chaat Masala - 1tbsp
Dried Mango Powder - 1/4 tbsp (aka amchur)
Cilantro - 2tbsp finely chopped
Bread Crumbs/Roasted Peanut Powder - for Coating tikkis

Instructions

Using a grater, grate boiled potatoes (big shred). Potatoes can also be mashed using a potato masher.
Add Onions, Peanuts, Cilantro, Green Chillies & Fenugreek leaves. Mix gently
Add Salt, Chaat Masala, Roasted Cumin Powder & Dried Mango Powder. Mix well
Take a Portion of the Potato mixture in your hands. Roll it into a ball & flatten it out gently. Tikki can be rolled small for appetizers or large for veggie burgers.
Roll out all of the tikkis
Pour out some bread crumbs or dry roasted peanut powder on a flat plate & dip & roll the tikkis to coat completely.
Heat a non-stick tawa on medium heat & fry the tikkis without any oil until they are crispy & brown. Both sides should be browned.
Serve hot with mint or coriander chutney & tamarind or amchur chutney

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