Aloo Tikkis (Indian Potato Cakes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 158.1
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 292.0 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 3.5 g
- Protein: 3.8 g
View full nutritional breakdown of Aloo Tikkis (Indian Potato Cakes) calories by ingredient
Introduction
These potato cakes have a little kick provided by the jalapeno pepper. These potato cakes have a little kick provided by the jalapeno pepper.Number of Servings: 10
Ingredients
-
5 medium-sized potatoes
2 medium-sized yellow or white onions
3/4 cup frozen peas
1 jalapeno pepper
1 tsp salt
1/2 cup plain bread crumbs
3 tbsp canola oil
4 tbsp chopped raw cilantro
Directions
Boil the potatoes until fork-tender.
As they cool, dice the onions and mince the jalapeno.
Saute' them with salt in canola oil just until the onions begin to turn golden brown.
Add the frozen peas and heat through until they're as cooked as you like them.
Peel and mash the potatoes in a large bowl.
Add the onion and jalapeno mixture, and mix well.
If you can get your hands on mango powder (amchur) add 1/2 a teaspoon to the mix.
Mix in two teaspoons of the bread crumbs and the cilantro.
Then form patties out of the potato mixture and pan-fry them until golden brown.
I divided this mix into 10 good-sized patties.
You can use 1 tablespoon of oil to cook the patties so they become golden brown and crisp (usually they are deep-fried).
Serve the tikkis plain or with tamarind sauce and green chutney.
I found that plum sauce is a good substitute that's readily available in stores.
Ketchup is a nice condiment for these as well.
You can also serve one or two tikkis over pasta and tomato sauce.
They are often traditionally served with cholay, a chick pea dish.
Hope you enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user LOTUS737.
As they cool, dice the onions and mince the jalapeno.
Saute' them with salt in canola oil just until the onions begin to turn golden brown.
Add the frozen peas and heat through until they're as cooked as you like them.
Peel and mash the potatoes in a large bowl.
Add the onion and jalapeno mixture, and mix well.
If you can get your hands on mango powder (amchur) add 1/2 a teaspoon to the mix.
Mix in two teaspoons of the bread crumbs and the cilantro.
Then form patties out of the potato mixture and pan-fry them until golden brown.
I divided this mix into 10 good-sized patties.
You can use 1 tablespoon of oil to cook the patties so they become golden brown and crisp (usually they are deep-fried).
Serve the tikkis plain or with tamarind sauce and green chutney.
I found that plum sauce is a good substitute that's readily available in stores.
Ketchup is a nice condiment for these as well.
You can also serve one or two tikkis over pasta and tomato sauce.
They are often traditionally served with cholay, a chick pea dish.
Hope you enjoy!
Number of Servings: 10
Recipe submitted by SparkPeople user LOTUS737.
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