Tuesday, September 21, 2010
This is an old recipe I learnt from my mother. But, with the following modifications:
I have roasted the tikki on a pan, unlike my mother’s recipe where the tikki are deep fried in oil. This is obviously for health reasons.
I have combined other vegetables like peas and carrot along with potato. My mother used only aloo. I felt adding vegetables make it more nutritious and filling.
Potato – ¼ Kg
Carrot – 100 gms
Peas – 100 gms
Bread – 8 slices
Green Chilli paste – 1 teaspoon
Jeera – ½ teaspoon
Chat Masala – 1 teaspoon
Dry mango powder – ½ teaspoon
Turmeric – ¼ teaspoon
Salt – as required
Coriander – 2 table spoon (finely chopped)
Oil – 2 tablespoon
1. Boil the potatoes and chop them into small pieces. Chop carrots and boil them along with peas for 5 minutes.
2. In a pan add 1 teaspoon of oil add jeera followed by green chill paste. Roast for less than a minute. And add turmeric powder, along with the boiled and chopped potatoes, carrot and peas and cook for 2 minutes.
3. Add 1 teaspoon of chat masala along with ½ teaspoon of dry mango powder (or lemon juice) and salt for taste. Cook the mixture for 1 minute. Garnish with chopped coriander leaves and the filling is ready now.
4. Cut the crust/edges of the bread slice to retain the white portion. Dip the bread slice in a bowl of water for less than 2 seconds. Remove the bread slice from water and squeeze the water out.
5. Make small balls of the filling mixture (prepared in step 3).
6. Place the ball made out of the filling on slice of bread which has been prepared as mentioned in step 4.
7. Wrap the bread around the filling such that it is covered on all sides without any breakage. (Similar to wrapping a paratha in dough).
8. Slightly press the tikki to take the shape of a cutlet. This is not required if we were deep frying it in oil. As we are cooking it on a pan it is more convenient if the tikkis are shaped like cutlets.
9. Heat a pan and add a teaspoon of oil and cook the tikkis on the pan.
10. Serve with tomato ketchup or mint chutney.