2 tbsp Bread crumbs
2 tbsp Coriander leaves, finely chopped
2-3 Green chillies, finely chopped
1 tsp Red chilly powder
1 tsp Cumin powder
1 tsp Chaat masala
1 tsp Amchoor (dry mango) powder
1 tsp ginger, finely chopped
Salt to taste
Oil for shallow fry
Wash and boil the potatoes in a pressure cooker until 3 whistles or they become tender. Wait till the excess steam is released from the pressure cooker on it's own. Peel the skin and mash well. Add all the spices except oil and mix thoroughly. Divide the mashed potato into equal portions and make round shape. Flatten them to look like flat discs. Heat a big flat skillet on medium flame, then shallow fry 4-5 tikkis at a time. When they are golden brown and crisp from both the sides. Remove the tikkis and drain the excess oil in a paper towel. Repeat the process with the remaining potato balls. Enjoy these hot tikkis with Tamarind Chutney and a cuppa.
User's Comments & Tips:
- Once the pressure cooker releases the pressure itself, immedietely remove the boiled potatoes from the hot water. Otherwise they tend to soak up water, which eventually doesn't help in binding.
- You can deep fry the aloo tikkis if you want.