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Ingredients:
1 tsp Salt
3 tbsp Oil
2 tsp Sugar
1 tsp Cumin
3 cups Maida
½ kg Potatoes
1 cup green Peas
1 tsp Chilli powder
1 tsp Mango powder
1 tsp Coriander seeds
A pinch of Asafoetida
¼ tsp Turmeric powder
5-6 chopped green Chillies
Method:
Mix thoroughly maida and a pinch of salt.
Pour hot 2 tbsp oil and mix it dry.
Knead the dough hard and leave for 1-2 hours.
Peal off boiled potatoes and chop them fine. Boil fresh green peas.
Take a tbsp of oil in a pan.
Add cumin, corainder, asafoetida and finely chopped green chillies to hot oil.
Saute till the chilli changes colour.
Add turmeric powder, chilli powder, boiled peas and the chopped potatoes.
Mix thoroughly, adding salt, sugar, and mango powder. Saute, switch off the
burner and allow the mix to cool.
Shape the dough into small balls. Roll the ball sufficiently thin and cut them
into halves.Turn each half into a cone and stick it with water.
Deep-fry them into hot oil over low-medium flame till golden brown.
Serve warm with tomato ketchup and chutney.
Tip: Always make sure that the potatoes are boiled well in advance and cooled
before you use them. It would be better if they can be refrigerated for a short
time. This helps the starch in the potatoes to settle down and the tikkis will
not be gooey.
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