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PrintPEA-FILLED POTATO CAKES (ALOO TIKKI)
Makes :
3 Cakes
Preparation Time :
Cooking Time :
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Preparation Method :
- Add the cornflour to the grated potatoes and mix well. Refrigerate for about 10-15 minutes or until firm enough to handle.
- Heat the oil in a small frying pan and add the peas and all the spices and herbs. Toss for about a minute in the pan and remove from heat. Mash a little.
- Divide the potato mixture into 6 equal portions.
- Grease the palms with a little oil and roll each portion into a ball. Flatten into ½ inch thick disc. Repeat with the remaining portions.
- Divide the stuffing into 3 portions and place one portion in the middle of 3 cakes. Sandwich with the other 3 cakes and press the edges together to enclose the filling. Flatten and shape again.
- Heat the tablespoon of oil until hot in a small non-stick frying pan. Add the cakes and cook on one side for a minute or two, then turn and brown the other side.
- Simmer to low flame and cook, turning often, until well browned and crisp. Serve hot with chutney.
INGREDIENTS
- 250 grams waxy new potatoes, boiled in salted water, peeled, dried and grated
- 50 grams shelled green peas, fresh, cooked until tender and drained
- ¼ teaspoon coriander
- 1 teaspoon Cooking oil
- 1 teaspoon cornflour
- 4 teaspoon Cooking oil
- ¼ teaspoon red chilli
- ¼ teaspoon cumin powder
- ½ teaspoon dried mango powder
- Salt to taste
- 1 tablespoon chopped fresh coriander
3 comments for “Pea-Filled Potato Cakes (Aloo Tikki)”
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