Aloo tikki can be had by itself with tomato ketchup or imli/coriander chutney. Tastes yummy either way.. If you like chaats and aloo you will definetly enjoy this one! with chaat.
| Occasion: Ramadan | Total servings: 4-5 servings | |
| Cuisine: Pakistani | Calories: | |
| Effort: Average | Pre-Prep time: | |
| Best for: All | Preperation time: 15 min | |
| How to serve: Hot |
Ingredients:
For tikiya:
- 4 big aloo
- 5-6 green chilli chopped
- 1 bunch of corriander (hara dhanyya) leaves chopped
- 2 tsp red chilli
- 1 tsp kalongi
- 1 tsp zeera
- salt to taste
For covering of tikiya:
- white flour a cup.
- 1 tea spoon salt.
- 2 table spoon oil
- pinch of baking soda.
- water for making flour a paste.
Method:
- Boil aloo and peel its skin..
- Mash it and add all the masala and make small tikiya...or cutlets.
- Now take white flour add oil salt and baking soda plus water to make a thick paste.
- Heat oil in a pan.
- Dip tikya in paste and deep fry it until golden brown.
- Serve it with ketchup,corriander/imli chatney.
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