Cilantro Potato Patties – Dhaniya Aloo Tikki

Today’s post is simple, easy and a crowd pleaser…… Enjoy them while they are Hot n Crispy

 

Aloo Tikki

Cilantro Potato Patties – Dhaniya Aloo Tikki

 

** These can be kept in the freezer for upto 2 weeks. 

 

Serves: 4
Serving Suggestion: Eaten as appetizer or can be served with bread/rolls/buns.
 
Tools:
1 Large
nonstick wok/pot
1
Large Bowl – To mix all ingredients
1
Large Spatula
Electric
Grinder with Jar – For Cilantro
 
Ingredients:
 
6 Large Boiled Potatoes –
Peeled and grated
1/2 Cup Oil – For Deep Frying (You can use any non-flavor
oil like olive, sesame, peanut, vegetable, etc)
2 Tbsp Flour – You can
use AP or Whole Wheat
1 Tbsp Cornstarch
½ Tsp Mango Powder – Optional **
1 Tsp Red Chili Powder
2 Tsp Salt (As per your taste)
 
For Cilantro/Dhaniya
Chutney:
 
½ Cup Fresh Cilantro/Dhaniya
½ Green Chili – Deseeded
½ Tsp Ginger Paste – Optional
 
Method:
 
  1. Grind cilantro chutney
    ingredients to a thin paste.
  2. In a large bowl, add cilantro
    chutney along with all the above ingredients except oil.
  3. Mix and form a smooth
    dough.
  4. Make patty shapes and
    keep aside for 10min (This helps set the
    shape of patty, so that they don’t break while frying)
  5. In a large wok, heat ½ cup
    oil to high, reduce heat to medium.
  6. Now add patty’s in the
    heated oil and fry till golden or brown in color.
  7. Place on paper napkin
    (To soak excess oil). 
  8. Serve Hot with desired
    options.

 

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