Aloo Tikki stuffed with green Peas

Name: Aloo Tikki stuffed with green Peas
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 5 Boiled potatoes -(big) big(boiled and mashed); 1 cup Peas -; 1 Green chilli - (finely chopped); 1 tbsp Ginger (grated); 3/4 tsp Salt; 1/2 tsp Red chilli powder; 1 tsp Coriander powder; 1/2 tsp Cumin; 3/4 tsp Dry mango powder; 1/2 tsp Garam masala; 1/4 tsp Asafoetida; 1 tbsp Coriander leaves; 10 Cashew nut -; as required Oil for shallow frying; 1/2 cup Mint chutney -; 1/2 cup Saunth-; 1 cup Curd; 1 tbsp sugar

Kalpana Rai @cook_26263526

Ghaziabad

#Win
#W6
Chaat is my weakness.I love aloo Tikki stuffed with green peas.Winter is the perfect season to enjoy hot aloo tikki and it has so many flavours in one plate of tikki top with green chutney,saunth and curd.Mouthwatering !

Kalpana Rai @cook_26263526

Saved

Ingredients

30 min.

2 people

5Boiled potatoes -(big) big(boiled and mashed)
1 cupPeas -
1Green chilli - (finely chopped)
1 tbspGinger (grated)
3/4 tspSalt
1/2 tspRed chilli powder
1 tspCoriander powder
1/2 tspCumin
3/4 tspDry mango powder
1/2 tspGaram masala
1/4 tspAsafoetida
1 tbspCoriander leaves
10Cashew nut -
as requiredOil for shallow frying
1/2 cupMint chutney -
1/2 cupSaunth-
1 cupCurd
1 tbspsugar

Saved

Steps

30 min.

1

Mix potato and salt.Keep it aside.
2

Heat oil in a pan,add asafoetida,cumin,green chilli,ginger,red chilli powder, coriander Powder and salt.Sprinkle water,cover and cook it on a low flame for 5 min.Open the lid,sprinkle dry mango powder and garam masala.Lightly mash.the peas.Mix cashew nut and coriander leaves.
3

Now from the potato mixture,make lemon sized balls,flatten it,place 1 tb.spoon peas mixture on it and cover it with another potato ball.Heat tawa shallow fry the tikki until golden brown on both sides.
4

Your delicious aloo tikki is ready to serve.Serve it hot with green chutney,curd and saunth. Amazing taste !

Saved

Cooksnaps

Saved

Kalpana Rai @cook_26263526

on January 03, 2023 13:38

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.