Ingredints;
500 g potatoes, boiled, peeled and mashed
25 g cornflour
2 green chillies, chopped
2 tspn bread crumbs
1 tsp cumin powder
1 tsp red chilli powder
¼ ajwain seeds
salt to taste
oil for frying
.
Method
Mix all the ingredients well
Divide into equal portions and make balls. Flatten each between
the palms into discs.
shallow fry the aloo tikkis in non stick skillrt on medium flame until
golden brown and crispy on the outside..
Drain and dry on absorbant paper.
Garnish with lemon slices and mint chutney layer up with tomato
ketchup.
Ingredients For curd chutney;
125
grams Curd
3 Green Chillies
1 tablespoon fresh Mint Leaves
1 level tablespoon Amchoor
Salt to taste
Method
Beat the curd, grind green chillies and mint leaves finely.
Mix in the curd and add sall Serve with aloo tikkis.
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