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आलू मेथी टिक्की Aloo Methi Tikki by Tarla Dalal
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Aloo Methi Tikki,popular combination of fenugreek leaves and potatoes. (Hindi Video with English close caption) • Recipe link : http://www.tarladalal.com/Aloo-Methi-... • Subscribe : http://goo.gl/omhUio • Tarla Dalal App: http://www.tarladalal.com/free-recipe... • Facebook: / 207464147348 • YouTube Channel: / tarladalalskitchen • Pinterest: / tarladalal • Google Plus: https://plus.google.com/1078836208487... • Twitter: / tarla_dalal • Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ • Aloo Methi Tikki • The ever popular combination of fenugreek leaves and potatoes now in a tikki form! • Preparation Time: 15 minutes • Cooking Time: 15 minutes • Makes 4 tikkis • Ingredients • 1 cup boiled , peeled and mashed potatoes • 1/2 cup finely chopped fenugreek (methi) • 2 tsp oil • 1 tsp cumin seeds (jeera) • 1/2 tsp finely chopped ginger (adrak) • 2 tsp finely chopped green chillies • 1/4 cup finely chopped onions • 1 tbsp dried fenugreek leaves (kasuri methi) • salt to taste • 1/2 tsp garam masala • 2 tsp dried mango powder (amchur) • 1/2 tsp turmeric powder (haldi) • 1/4 cup finely chopped coriander (dhania) • 1/2 cup plain flour (maida) dissolved in 3/4 cup water • 1/2 cup bread crumbs for rolling • oil for deep-frying • For Serving • green chutney • Method • 1. Heat the oil in a broad non-stick pan and add the cumin seeds. • 2. When the seeds crackle, add the ginger and green chiliees and sauté on a medium flame for 30 seconds. • 3. Add the onions and sauté on a medium flame for 1 minute. • 4. Add the potatoes, fenugreek leaves, dried fenugreek leaves, salt, garam masala, dry mango powder, turmeric powder and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. • 5. Remove from the flame and allow it to cool completely. • 6. Once cooled, divide the mixture into 4 equal portions. • 7. Shape each portion into a round ball. • 8. Dip each round ball in the plain flour-water mixture and lightly roll them in bread crumbs in such a way that the balls are evenly coated from all the sides. • 9. Heat the oil in a kadhai and deep-fry the balls till they are golden brown in colour from all the sides. • 10. Drain on absorbent paper. • 11. Serve immediately with green chutney.
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