Wednesday, April 26, 2017

Crispy Aloo Tikki/Cutlet Recipe

A very quick and easy cutlet recipe to be enjoyed as evening snacks or for breakfast on a holiday.
4 Medium Boiled Potatoes
5-6 bread pieces
Salt to taste
Red chilli powder to taste
Ginger garlic paste (1 table spoon)
1 teaspoon lemon juice

Mash the potatoes and add the salt, chilli powder, lemon juice and ginger garlic paste. Dip the bread in water and squeeze the water out, repeat the process for other bread pieces. Mix the bread in the potato mixture and make it a tight like dough. Keep it in the fridge for 30 minutes ( you can skip this if potatoes are not freshly boiled)

Make circular shapes on any shapes you like. Keep the size small so that it cooks evenly.

In a deep pan add oil and deep fry it till golden brown. Serve with Mint Chutney and have it with Dhaba Chai.

 Take 3-4 medium sized potatoes 

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