Aloo Peanut Tikki (Patties) Recipe

Name: Aloo Peanut Tikki (Patties) Recipe
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: For the Patties; 6 Boiled and peeled potatoes medium size; 3 Chopped green chilies; to taste Rock salt (Sendha Namak); 150 gm Cottage Cheese (Paneer); For the Batter; 1 1/2 cup Rajgira atta (Amaranth); to taste Salt; 1/2 cup Water; For Curd; 1/2 kg Curd; to taste Rock salt; 1/4 teaspoon Roasted Cumin Powder; 1/2 teaspoon Sugar; For the Green Grapes Chutney; 20 -25 Mints Leaves; 30-35 Green Grapes; 3 Green Chillies; to taste Rock salt; For the Dry Mango Chutney \ Meethi Chutney; 1/2 Cup Amchoor Powder (Dry Mango Powder); 1/2 cup Grated / Mashed Jaggery; 1/2 teaspoon Roasted Cumin Powder; 1/2 teaspoon Red Chilli Powder; 1/4 teaspoon Black Pepper; to taste Rock Salt; 1 cup Corasely Roasted Peanut powder; 1/2 cup Peanut oil / Ghee

Ritu Duggal @cook_9194091

Sikar (Rajasthan)

Crispy and delicious patties to eat while fasting. Shallow fried peanut coated mashed Potato and Cottage cheese Tikki with two type of sauces.

Ritu Duggal @cook_9194091

Sikar (Rajasthan)

Crispy and delicious patties to eat while fasting. Shallow fried peanut coated mashed Potato and Cottage cheese Tikki with two type of sauces.

Saved

Ingredients

1 hour

4 people

For the Patties
6Boiled and peeled potatoes medium size
3Chopped green chilies
to tasteRock salt (Sendha Namak)
150 gmCottage Cheese (Paneer)
For the Batter
1 1/2 cupRajgira atta (Amaranth)
to tasteSalt
1/2 cupWater
For Curd
1/2 kgCurd
to tasteRock salt
1/4 teaspoonRoasted Cumin Powder
1/2 teaspoonSugar
For the Green Grapes Chutney
20 -25Mints Leaves
30-35Green Grapes
3Green Chillies
to tasteRock salt
For the Dry Mango Chutney \ Meethi Chutney
1/2 CupAmchoor Powder (Dry Mango Powder)
1/2 cupGrated / Mashed Jaggery
1/2 teaspoonRoasted Cumin Powder
1/2 teaspoonRed Chilli Powder
1/4 teaspoonBlack Pepper
to tasteRock Salt
1 cupCorasely Roasted Peanut powder
1/2 cupPeanut oil / Ghee

Saved

Steps

1 hour

1

How To Make Aloo Peanut Tikki
2

Take a large bowl.
Mash peeled potatoes, cottage cheese, chopped chilies and Salt in it and mix well.
3

Divide the potato mixture into equal portion and shape each portion into a round and flat patties.
4

Make a batter with the Rajgira atta add salt in a bowl.
5

The batter should be thick. add water if it gets very thick
6

Dip patties in a rajgira batter.
7

After that coat the patties in peanut powder.
8

Heat the oil in the pan and shallow fry on a medium flame till they become golden and crispy from both the side.
9

Tikki is ready.
10

For the Green Grapes chutney:-
11

Wash mint leaves under running water. Drain them and keep it aside.
Grind the mint leaves, grapes, chilies and rock salt together.
12

Collect chutney in a bowl.
13

For the Dry Mango Chutney / Meethi Chutney:-
14

In a bowl add water and Amchoor (dry mango powder)cook it on a low flame till boiled.
15

Now add jaggery and to cook, till the jaggery dissolve.
16

Add red chilli powder, roasted cumin powder, blackpepper, and rock salt.
Stir it for a 2-3 minutes boil on low Flame.
17

You can check the consistency of the chutney as per your choice. If you want thin chutney to add more water to it.
18

Chutney is ready now.
19

For the curd:-
20

Tie some curd in a muslin cloth and leave it hanging for at least half an hour.
21

Take a bowl and strain the curd through a strainer right into a bowl.
Now curd will look smooth and silky.
22

Add rock salt, sugar and cumin powder and mix it. Keep it aside.
23

Serve the Tikki with curd, meethi chutney, and green chutney.
24

You can add some pomegranate on it.