Deep fried aloo tikkis with mint cilantro/chutney filling
Potatoes – 2 (boiled, peeled and mashed)
Cornflour/Corn Starch – 1 tbsp
Salt – to taste
Red Chilli Powder – ½ tsp (you can add more if you like more spicy)
Fresh Bread Crumbs – 1/3 Cup
Lime/Lemon Juice – 3-4 tsp
Coriander Powder – ¾ tsp
Garam Masala – ½ tsp
Oil – to deep fry
Cilantro/Mint chutney – for filling
Sweet Tamarind Chutney – 3-4 tbsp
Red Chilli Sauce – 2-3 tbsp
In a bowl add mashed potatoes, cornflour/corn starch, salt, red chilli powder, fresh bread crumbs, lime/lemon juice, coriander powder, garam masala. Mix well.
Divide the potato mixture into equal portions to make lemon size balls.
Take a potato ball in the palm and spread it lightly. Place 1 tsp of cilantro/mint chutney in the center and fold the sides. Now flatten it out gently.
Heat oil in a kadhai and deep fry the tikkis till they turn golden brown. Drain and place on an absorbent paper.
For Serving :
Cut the tikkis into half and place them on the serving plate. Now drizzle sweet tamarind chutney and red chilli sauce over it.