Aloo-Methi Ki Tikki

Since so long I wanted to try some tikki’s. Tikki’s always make great combo with evening tea/coffee. A perfect snack to indulge, hot, spicy and yummy. There are many varieties and variations of tikki’s. The tikki which is my all time favourite is aloo-methi ki tikki. A perfect blend of mushy potatoes with pungent smelling fenugreek leaves when get in combo with Indian spices gives a delectable tikki.

Fenugreek leaves are enriched with minerals like potassium, calcium, and iron. Fresh leaves comprises 3 to 5 % of protein. The energy value of the potato is approximately the same as bread, but it is a far better balanced food than bread, particularly in its content of potassium, iron, and vitamins C, B1 and G. The potato is also lower in calories. Because potatoes are a starchy food, they put less work on the kidneys. Google Search

As Ramadan fasts are going to start in a day or two, a simple and fast snack like tikki’s make perfect entry for the evening Iftar snack. As most of the time is spent on Ibadat (praying) during this holy month, a simple snack which is easy to make with handy ingredients like tikki comes to my rescue. So scroll down for the recipe……

These tikkiya are on last moment rush to participate in Iftar Moments Hijri 1431 hosted by Umm Mymoonah @ Taste of Pearl City.

Recipe Source : Cooking & more by Tarla Dalal

INGREDIENTS:

• 2 tbsp Cumin seeds
• 2 Green chillies, finely chopped
• small piece of Ginger, finely chopped
• 1 small Onion, finely chopped
• 2 Potatoes, peeled, boiled and smashed
• ½ cup Fenugreek (methi) leaves, finely chopped
• 2 tbsp dry Mango powder (amchur)
• ½ tbsp Turmeric powder
• 2-3 springs fresh Coriander leaves, finely chopped
• ¼ cup Bread crumbs for rolling
• Salt
• Oil

PREPERATION:

• Heat the oil in a non-stick pan and add the cumin seeds, when they crackle, add the green chillies, ginger and onions. Saute for 2-3 minutes or till onions are translucent.
• Add all the remaining ingredients, mix well and sauté for 2 minutes.
• Remove from the flame and allow the mixture to cool.
• Divide the mixture into equal portions and shape each portion into a round, flat tikki.
• Roll each tikki in bread crumbs in such a way that the tikkis are evenly coated.
• Heat the oil in a kadai on a medium flame and deep-fry the tikkis till they turn golden brown in color. Take the out on a kitchen tissue or towel and serve hot.
• Last but not least add your 'love' to make the dish 'YUMMY'.

NOTE: If you are very health conscious then shallow fry the tikki’s. If you want you can roll the tikki’s in beaten egg mixture and then roll in bread crumbs and then fry them.