Recent studies show that a few servings of potatoes a day reduces blood pressure almost as much as oatmeal,without cause weight gain.Of course the research was not done with french fries,but with potatoes cooked without oil in a microwave oven.in reality,when not fried one potato has only110 calories and essential nutrients.
In different parts of India different variations of aloo tikki's are made.Some have fillings and some dont.Some have toppings or garnish whereas some dont.
In Maharashtra,tikki's are served with matar or chana ,and called "Ragda patis".
Ingredients :
Potatoes( Aloo ),mashed 4
Cornflour 2 tbsp
Salt 1/2 tsp
Chaat masala powder 1/2 tsp
Garam masala powder 1/2 tsp
Moong dal filling 1/2 cup
Oil 1/2 cup
For garnishing :
Curd 4 tsp
Green chilly chutney 4 tsp
Sauth (tamarind ) chutney 3 tsp
Jeera powder,roasted and powdered 1 pinch
Chaat masala powder 1 pinch
Red chilly powder 1 pinch
Sev 2 tbsp
Pomegranate 2 tbsp
Method :
Take 3-4 potatoes.Boil and mash very well till smooth.It helps to mash when the potatoes are still hot.Put mashed potatoes in a dish and add 2 tbsp cornflour,1/2 tsp salt, 1/2 tsp chaat masala powder, 1/4th tsp garam masala powder. Mix all well. Instead of cornflour you may add white bread slices but in a mixie jar first mince the bread slices well then add to the mashed potato mix. Make four equal size balls of the mix. Flatten and put filling in the middle and seal properly. You may use any filling that you like,peas,cottage cheese or even any non -veg filling will do,but the filling should be dry in consistency. Heat a pan with 1/2 cup sunflower oil and fry the tikki's golden. When done remove to a tissue lined dish. When excess oil is removed, transfer to a serving dish .Add salt to curd and beat well. Use curd to top the tikki's. Spread green chutney on top of the curd and then tamirind chutney. Sprinkle a pinch of roasted jeera powder, a pinch of chaat masala powder,a pinch of red chilly powder, a tbsp of fine sev and a tbsp of pomegranate seeds. Serve.
Tip: To make crispy Aloo tikki's the temperature of the oil should neither be very hot nor cold.medium heat cooking is adviced.To make really crispy tikki's it should berefrigerated for1-2 hrs.A pinch of soda bi carb or baking soda added also makes the tikki's very crispy..
In different parts of India different variations of aloo tikki's are made.Some have fillings and some dont.Some have toppings or garnish whereas some dont.
In Maharashtra,tikki's are served with matar or chana ,and called "Ragda patis".
Ingredients :
Potatoes( Aloo ),mashed 4
Cornflour 2 tbsp
Salt 1/2 tsp
Chaat masala powder 1/2 tsp
Garam masala powder 1/2 tsp
Moong dal filling 1/2 cup
Oil 1/2 cup
For garnishing :
Curd 4 tsp
Green chilly chutney 4 tsp
Sauth (tamarind ) chutney 3 tsp
Jeera powder,roasted and powdered 1 pinch
Chaat masala powder 1 pinch
Red chilly powder 1 pinch
Sev 2 tbsp
Pomegranate 2 tbsp
Method :
Take 3-4 potatoes.Boil and mash very well till smooth.It helps to mash when the potatoes are still hot.Put mashed potatoes in a dish and add 2 tbsp cornflour,1/2 tsp salt, 1/2 tsp chaat masala powder, 1/4th tsp garam masala powder. Mix all well. Instead of cornflour you may add white bread slices but in a mixie jar first mince the bread slices well then add to the mashed potato mix. Make four equal size balls of the mix. Flatten and put filling in the middle and seal properly. You may use any filling that you like,peas,cottage cheese or even any non -veg filling will do,but the filling should be dry in consistency. Heat a pan with 1/2 cup sunflower oil and fry the tikki's golden. When done remove to a tissue lined dish. When excess oil is removed, transfer to a serving dish .Add salt to curd and beat well. Use curd to top the tikki's. Spread green chutney on top of the curd and then tamirind chutney. Sprinkle a pinch of roasted jeera powder, a pinch of chaat masala powder,a pinch of red chilly powder, a tbsp of fine sev and a tbsp of pomegranate seeds. Serve.
Tip: To make crispy Aloo tikki's the temperature of the oil should neither be very hot nor cold.medium heat cooking is adviced.To make really crispy tikki's it should berefrigerated for1-2 hrs.A pinch of soda bi carb or baking soda added also makes the tikki's very crispy..
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