Crispy Aloo Tikki Recipe | Pakistani Style Potato Patties | Potato Cutlet | The Lahori Kitchen скачать в хорошем качестве

Crispy Aloo Tikki Recipe | Pakistani Style Potato Patties | Potato Cutlet | The Lahori Kitchen

Easy homemade pakistani style aloo tikki recipe. My older cousin, Jahjo bhai, was an amazing cook. Abba-ji called him over from Pakistan to become a chef in our restaurant kitchen. I would fondly watch him prepare and shape the potatoes into these wonderfully savoury and spicy rounds. Perfect on their own or as an aloo tikki chaat this ramadan. Ingredients 8-10 medium sized potatoes Handful of mint leaves One bunch of coriander 2-3 green chillies 4 onions ¼ cup of lemon juice Spices: 1 heaped tsp coriander (dhaniya) powder 1 heaped tsp cumin (zeera) powder 1 heaped tsp red chilli powder 1 tsp anardana powder 1 tsp chaat masala ¼ tsp chilli flakes 1 tsp ginger powder 2 tsp salt (or to taste) Method •Peel, chop and boil potatoes until cooked through. A knife should be able to slid easily if the potatoes are cooked properly. Try not to overcook as it will result in a mushy mixture. •Drain the water and set potatoes aside to cool. •Using a chopper, chop one handful of mint leaves and 2-3 green chillies and set aside. •Fry one diced onion off in a pan with 1/4 cup of lemon juice and 2 tablespoons of oil. This method allows the onions to absorb the lemon juice. •After the potatoes have cooled completely mash coarsely with your hands. •Add three diced onions, chopped coriander, chopped mint and chilli, and the spices listed above. •Combine the mixture well. Shape into discs of your desired size. You can lightly oil your hands to shape the patties. •At this stage your aloo tikki can be frozen. Line a tray with plastic sheets. Arrange tikkis onto tray and place in freezer. Once frozen they can be transferred into freezer bags for up-to 6 months. •Frying; dust with rice flour or plain flour and dip into a beaten egg. Place in hot oil on medium heat and shallow fry until golden on each side. For frozen tikkis fry on a low to medium heat for at least 3-4 minutes on each side. •Enjoy with chutney, along with chaat or as an aloo tikki burger!