Aloo Matar Tikki - Pan Grilled
A warm and hearty dish for breakfast, brunch or parties.
Servings: 12 -14
Ingredients
- Potatoes - 4 big boiled and peeled and cooled
- Peas - 1/2 cup thawed if using frozen
- Bread slices - 2 large or 3 small
- Curry Leaves - 5 to 6 chopped fine
- Urad dal - 1/2 tsp
- Chana dal - 1/2 tsp
Oil & Spices
- Oil - 1 tsp + 1& 1/2 tbsp
- Mustard seeds - 1/2 tsp
- Turmeric - 1/4 tsp
- Coriander powder - 2 tsp
- Red chili powder - 1/4 tsp
- Garam Masala - 1/4 tsp
- Salt to taste
- Chaat masala - 1/2 tsp
Instructions
Preparing the Tikki Mix
- Take the mixing bowl and grate the boiled and peeled potatoes in it.
- Heat 1 tsp oil in the small non stick pan and add mustard seeds, urad dal, chana dal and curry leaves to it. Once the seeds start crackling, add all the spices as mentioned above and saute for few seconds on low flame.
- Now add grated potatoes and peas to it. Mix well. Saute for 3 to 4 minutes till lightly cooked.
- Take off the gas stove and cool it completely to the room temperature.
- Your mix is ready.
Making the Aloo Matar Tikki
- Keep the small bowl filled with water handy.
- Dip the bread slices in the water quickly. Squeeze out all the water from the bread, by pressing between hands. Crumble the bread slices roughly and add to the cooled aloo and matar mixture.
- Take the mixture out in a big mixing bowl and mix well to bring out like a dough.
- Divide the dough in 12-14 equal portions. Roll them out and press between palms to shape them like tikkis (round discs).
- Set them aside.
Pan Frying the Tikkis
- Heat 1&1/2 tbsp of oil in a large pan (hard anodized or non stick). Reduce the flame to medium.
- Place the tikkis in the hot oil. Pan fry them from both the sides on medium heat till they are brown and crisp. It will take about good 7 to 8 minutes. Handle them gently while flipping.
Notes
- The filling is perfect for bread rolls or grilled sandwiches, even as a stuffing for paranthas.
- You can deep fry these tikkis. Just make sure to pack them tightly in shape, when frying.