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Aloo Methi Tikki (kebabs and Tikkis Recipes)

Aloo Methi Tikki (kebabs and Tikkis Recipes)
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
The ever popular combination of fenugreek leaves and potatoes now in a tikki form
  • 1 cup boiled , peeled and mashed potatoes
  • ½ cup finely chopped fenugreek (methi)
  • 2 tsp oil
  • 1 tsp cumin seeds (jeera)
  • ½ tsp finely chopped ginger (adrak)
  • 2 tsp finely chopped green chillies
  • ¼ cup finely chopped onions
  • 1 tbsp dried fenugreek leaves (kasuri methi)
  • salt to taste
  • ½ tsp garam masala
  • 2 tsp dried mango powder (amchur)
  • ½ tsp turmeric powder (haldi)
  • ¼ cup finely chopped coriander (dhania)
  • ½ cup plain flour (maida) dissolved in ¾ cup water
  • ½ cup bread crumbs for rolling
  • oil for deep-frying
  • For Serving
  • green chutney
  1. Heat the oil in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the ginger and green chiliees and sauté on a medium flame for 30 seconds.
  3. Add the onions and sauté on a medium flame for 1 minute.
  4. Add the potatoes, fenugreek leaves, dried fenugreek leaves, salt, garam masala, dry mango powder, turmeric powder and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  5. Remove from the flame and allow it to cool completely.
  6. Once cooled, divide the mixture into 4 equal portions.
  7. Shape each portion into a round ball.
  8. Dip each round ball in the plain flour-water mixture and lightly roll them in bread crumbs in such a way that the balls are evenly coated from all the sides.
  9. Heat the oil in a kadhai and deep-fry the balls till they are golden brown in colour from all the sides.
  10. Drain on absorbent paper.
  11. Serve immediately with green chutney.
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