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Patate Ji Tikki
- Duration: 35 minutes
- Serves: 4–6 people
Spice Level: High
For that authentic texture of the tikki, make sure not to soak the bread in water for too long. Few seconds are sufficient to moisten the bread thus making it easy to mould.
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Patate ji tikki is the batata vada of the Sindhi cuisine. This snack holds a prestigious position amongst the street foods and Sindhis love to snack on this crispy delight with chutney on the side in the evenings.
- Potatoes (aloo), boiled and mashed (2 cups)
- Bread slices (3)
- Green chillies (hari mirch), chopped (2)
- Green coriander (hara dhaniya) (1 tbsp)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- Salt (to taste)
- Bread crumbs (1/2 cup)
- Vegetable oil (1 cup)
- Dip the bread slices in water for 2–3 secs. Squeeze the excess water from the bread by pressing the slice in between your palms.
- Mix all ingredients except bread crumbs and oil, in a bowl. Combine until well blended.
- Grease your palm with oil and divide the mixture into walnut-size pedas (balls).
- Flatten each peda with your palm into a round disc of 1/2-inch thickness.
- Spread breadcrumbs in a plate. Also, heat oil in a deep-frying pan over medium heat.
- Coat each tikki with breadcrumbs on both sides and shallow fry them over medium heat.
- Cook till the tikkis turn crisp and golden from both sides.
- Serve the tikkis, crispy hot with mint chutney.
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