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Variety to Cooking Yummy Crispy Punjabi Aloo Tikki

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Crispy Punjabi Aloo Tikki

We hope you got benefit from reading it, now let's go back to crispy punjabi aloo tikki recipe. You can cook crispy punjabi aloo tikki using 18 ingredients and 25 steps. Here is how you cook it.

To make an unforgettable Crispy Punjabi Aloo Tikki, here are the materials required:

  1. Prepare 4 of Boiled Potatoes.
  2. Prepare 1 Cup of Poha/ Rice Flakes.
  3. Get 1 Cup of Chana Dal.
  4. Provide 3-4 Table Spoon of Chawal Ka Atta/ Rice Flour.
  5. You need 1/2 Cup of Matar/ Peas.
  6. Provide 1 inch of Ginger.
  7. Get 1-2 of Green Chillies.
  8. You need 1 Pinch of Hing.
  9. Prepare 1/2 Tea Spoon of Jeera.
  10. Use Leaves of Some Dhaniya.
  11. Use of Spices.
  12. You need 2 Tea Spoon of Salt.
  13. Use 1/2 Tea Spoon of Haldi Powder.
  14. Take 1 Tea Spoon of Laal Mirch Powder.
  15. Take 1 Tea Spoon of Dhaniya Powder.
  16. Use 1 Tea Spoon of Amchoor Powder.
  17. Provide 1 Tea Spoon of Garam Masala.
  18. You need 1/2 Tea Spoon of Rock Salt/ Kala Namak.

After preparing the ingridients, now you are good to make your appetizing Crispy Punjabi Aloo Tikki by following the instructions on this section:

  1. Keep the Boiled potatoes without peeling their skin off in refrigerator for 5-6 hours or overnight so that water & starch in aloo combines & become into a gel..
  2. Wash Chana Dal properly, soak it in water for 2 hours..
  3. Chop Dhaniya Leaves & Ginger very finely..
  4. Now after 5-6 hours or overnight, peel off their skin & grate them with big hole grater into lacche..
  5. Don’t mash them because their gel will be damaged..
  6. Now Soak Poha in some water for 2-3 minutes so that it become soft..
  7. After 2-3 minutes, drain out all the water from Poha & add it in grated aloo laccha..
  8. Then add 4 Table Spoon Chawal Ka Atta/ Rice Flour in them, mix them properly & let the mixture rest for 1 hour..
  9. Don’t add salt at this Time as aloo may loose it's moisture..
  10. Then after 2 hours, Drain out all the water from dal, take a pressure cooker, add dal in it with 1/2 Teaspoon Haldi Powder with some water & boil it for 10-15 minutes till it becomes 70-80% soft..
  11. Don’t cook dal 100%..
  12. Now take a kadhai, add 1-2 Table Spoon oil in it & keep the gas on medium flame..
  13. When oil gets heated up, add 1/2 Teaspoon Jeera & 1 Pinch Hing & let them sizzle..
  14. When they start sizzling, add boiled Chana dal with spices mix, chopped dhaniya leaves, Ginger & mix them properly & cook them for 4-5 minutes..
  15. After 4-5 minutes, turn off the gas & let the stuffing cool down properly..
  16. Now after 1 hour, add 1 Teaspoon Salt in aloo mixture & mix it properly..
  17. Now take some aloo mixture & press it from between, then put some stuffing in it & close the Tikki..
  18. Now give it a shape of Tikki with the help of cookie cutter or a katori..
  19. Do the same process to all mixture & stuffing..
  20. Now take a kadhai, add 3/4 oil in it & keep the gas on medium flame..
  21. Don’t deep fry Tikki, shallow fry it only..
  22. When oil gets heated up, add Tikki in it & fry them side by side till they are golden brown in colour..
  23. Don’t turn them immediately as Tikki may break..
  24. When they turn into golden brown in colour, take them out in a plate sprinkle some Garam Masala on top of it with some dahi, Hari chutney & Imli Chutney..
  25. Your Crispy Punjabi Aloo Tikki is ready to be served..

One of my favorite toppings is spiced chola (this recipe for crispy aloo. Crispy aloo tikkis are to be relished right off the tava, to warm your body and soul even on a cold, rainy day! Punjabi aloo tikki is so versatile that if you have left overs, you can make a aloo tikki burger or even make the very famous ragda patties using it. aloo cutlet is my go to recipe on a cold rainy. Super crispy Aloo Tikki stuffed with a spicy paneer filling. These deep fried spicy potato patties are extremely popular in India and often enjoyed with dollops of yogurt & chutney!

Recipe : Crispy Punjabi Aloo Tikki

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