Aloo Tikki

Ingredients

• Potato

  Flesh and skin, raw

  4 potato, large or 1.48kg

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Bread crumbs

  Dry, grated, plain

  8 tbsp or 54g

• Cornstarch

  1 tbsp or 8g

• Ginger root

  Raw

  1 tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Green peppers

  Hot chili, raw

  2 pepper or 90g

• Garam Masala

  Badia

  ½ tsp or 12g

• Chili powder

  Spices

  ½ tsp or 1g

• Lemon juice

  Raw

  1 tsp or 5g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  6 tsp or 27g

Directions

1. Boil potatoes in pressure cooker or in a pan until soft. Peel and mash them. Boil peas in boiling water for 5 minutes. Drain water and transfer them to a small bowl.
2. Take mashed potatoes in another bowl. Add boiled peas, 4 tablespoons breadcrumbs, cornstarch, grated ginger, coriander leaves, finely chopped green chilli, garam masala powder, red chilli powder, lemon juice, sugar, and salt.
3. Mix them to prepare smooth dough like mixture. Divide mixture into 12 equal portions and roll them into small size balls.
4. Take one ball and gently press it between your palms and make a round shaped 1/2-inch thick patty. Take 4 tablespoons breadcrumbs in a plate. Coat prepared pattie with breadcrumbs on all sides by rolling it in breadcrumbs filled plate.
5. Heat non-stick flat pan (tawa) or griddle to shallow fry patties. When pan or griddle is hot enough, drizzle 2-3 teaspoons oil over it. Put 3-4 patties over oil and cook until bottom surface turn golden brown.
6. Flip each pattie up side down, drizzle some oil around its edge and cook until second side also turns golden brown. Based on the size of your pan, you can shallow fry more than 3-4 tikkis at a time.
7. Transfer prepared tikkis to a plate and serve.
8. Recipe inspired by: http://foodviva.com/snacks-recipes/spicy-aloo-tikki-recipe/