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For the vegetable raita:
Combine all ingredients and season to taste.
For the aloo tikki:
Boil the potatoes (make sure they're not too soft), allow them to cool, then peel and grate them. Add the corn flour and a little salt, mix well.
Divide into 12 equal portions and make balls.
For the filling:
Boil peas until cooked, drain.
Heat butter in pan, add cumin and sauté over medium heat until it begins to crackle. Add peas and stir for a minute.
Add the remaining ingredients and stir for a further minute. Mash the peas.
Flatten each ball of potato between the palms, place a little of the filling in the middle, make the balls again and flatten into ¾ inch thick patties.
Heat butter in a non-stick pan and shallow fry the tikki over medium heat until golden brown and crisp on both sides. Remove and keep warm.
Serve with vegetable raita.
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