Aloo Ki Tikkiyan (Potato Cutlets)

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:

1. Boil aloo and peel its skin.. 
2. Mash it and add all the masala and make small tikiya...or cutlets. 
3. Now take white flour add oil salt and baking soda plus water to make a thick paste. 
4. Heat oil in a pan. 
5. Dip tikya in paste and deep fry it until golden brown. 
6. Serve it with ketchup,corriander/imli chatney.