9
Alu Tikki (Potato Cutlets – Sindhi Style)
Yield: 12
tikki
4 slices
bread
(each 3
1
/
4
inch x 3
1
/
4
inch x
3
/
8
inch
/ 8 cm x 8 cm x 1 cm)
1 cup / 240 ml
water
6 medium (1 lb 5 oz / 600 g)
potatoes
‘boiled’ (see page 12),
peeled and mashed while still
hot
2
green chillies
finely chopped
2 tbsp / 30 ml
coriander leaves
finely
chopped
1
1
/
2
tbsp / 22.5 ml
mint leaves
finely chopped
1
1
/
2
tsp / 7.5 ml
salt
1
/
2
tsp / 2.5 ml
red chilli powder
1 tsp / 5 ml
cumin seeds
3 tbsp / 45 ml
vegetable oil
1.
Immerse each bread slice in water for 15 seconds. Squeeze out and
discard water. Break bread into tiny pieces. Mix bread and all other
ingredients except oil. Make 12 patties about 2
3
/
4
inch/7cm in diameter,
1
/
2
inch/1.3 cm thick.
2.
Heat 1
1
/
2
tbsp/22.5 ml oil on tava on medium heat about 3 minutes.
Spread oil on tava all over the area where the patties will be placed.
3.
Add 6 patties. Fry on both sides till golden brown (about 3 minutes
on each side), if necessary tilting tava to spread oil around
tikki
. Remove.
4.
Spread remaining oil (1
1
/
2
tbsp/22.5 ml) on tava. Fry remaining
patties in the same way as in
step 3
. Serve hot, accompanied with
chutney or tomato ketchup.
•
Coconut Chutney
Yield: 2 cups
1
/
2
cup / 80 g
groundnuts
2 cups / 160 g
coconut
grated
2
/
3
cup / 160 ml
curd
beaten
6
green chillies
2
tsp / 10 ml
salt
1 tsp / 5 ml
sugar
1
/
4
cup / 60 ml
water
Tempering
1 tbsp / 15 ml
vegetable oil
1 tsp / 5 ml
mustard seeds
1 tsp / 5 ml
urad dal
12 small
curry leaves
1.
Put groundnuts on tava on medium heat. Stir constantly till
groundnuts start crackling (about 5 minutes). Remove from tava.
Allow to cool. Remove skins by rubbing groundnuts. Wipe tava.
2.
Grind into a paste groundnuts, coconut, curd, chillies, salt and sugar,
gradually adding water.
3. Tempering:
Heat oil in a small pan on medium heat about
1 minute. Add mustard seeds. When crackling, add
urad dal
. Stir a few
seconds. Add curry leaves. Stir constantly till
dal
is light golden brown.
Immediately pour over chutney. Mix. Serve with
Uttapam, Dosa
and
Rawa Dosa
(for recipes, see pages 7 and 8)
.
•
Summary of Contents for Futura Hard Anodised Flat Tuva Griddle
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