Tikkis/ Patties/ pattice/ cutlet are basically Northern India’s snack items and best evening teatime snack. They are easy to make with the available vegetables such as potato, sweet potato or combination of vegetables mixed with spices and herbs of one’s choice. They enrich the taste of veg burger when stuffed!
Here is the recipe.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 12 medium patties
Potatoes (medium) – 3
Avarekai – ½ cup
Cumin/ Jeera powder - ½ tsp
Chat masala – ¼ tsp
Salt – to taste
Red chilli powder – ½ tsp (As per taste)
Coriander leaves - few
Corn flour – 2 tbsp
Oil – 6 tbsp (for frying tikkis)
Small semolina/ Chiroti rava – 4 tbsp
Bread crumbs – ¼ cup , can be replaced with Rusk powder.
Method:Cook avarekalu/ hyacinth beans in a pressure cooker with water and little salt. Allow it to cool completely. Boil / pressure cook potatoes and allow that too to cool. Peel off potatoes and mash well in a large bowl. Mash boiled avarekalu/ hyacinth beans a bit with fingers. Mix this to the potatoes. Add salt, cumin powder, chat masala, red chilli powder, chopped coriander leaves to this. Add bread crumbs. Sprinkle little water on rusk powder if using it. Add little corn flour at a time and kneed to get soft dough. It should not be sticky. Now dough is ready to make tikkis/ patties. Divide the dough to equal lemon sized balls. Press and pat into tikkis which are not too thin.
Heat a pan (griddle), drop a tbsp of oil on it. Dip/ roll each tikki in small semolina so that it is covered completely and fry on the heated pan/ griddle. Apply little oil on top of the tikkis while frying. Flip in between (in regular intervals) to get both sides cooked properly. Do this until all the tikkis are fried and becomes brown. Serve the potato – avarekalu patties/ tikkis hot with choice of gravy or sauce or dip.
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