Aloo Tikki

Ingredients:

• Boiled aloo (potatoes)-3 large
• Salt or as per taste-1 tsp
• Ground black pepper-1/4th tsp

for the filling:

• Matar (green peas) cooked or frozen peas defrosted- 2/3rd cup
• Scrapped and minced ginger- 1/2 tbsp
• Garam masala- 1/4th tsp
• Salt or to taste -1/4th tsp
• Red chili powder to taste (optional)
• Coarsely ground dry-roasted cumin seeds- 1tsp
• Oil for pan-frying.

Method

• Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
• Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
• Divide it into 10 equal portions.
• Now wash and dry your hands and rub them with little oil.
• Take each portion of potato mixture and make a ball. Now
• Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
• Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
• Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
• Serve aloo tikki hot with chutney and stirred curd.