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Ingredients
| russet potatoes: 400 g |
| lemon juice: 1 Tbl |
| fresh peppermint: 1 Tbl (chopped) |
| salt: 1/2 tsp |
| onions: 1 (finely chopped) |
| ground coriander: 2 tsp |
| cumin seed (whole): 1 tsp |
| chili powder: 1/4 tsp |
| green hot chili peppers: 2 whole peppers (chopped) |
| fresh cilantro (coriander): 3 Tbl (chopped) |
| eggs: 1 |
| vegetable oil: 2 Tbl |
Kevin's Aloo Ki Tikya
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Peel and dice potatoes then boil until tender.
- Meanwhile mix together lemon juice,mint salt and onion and set to one side.
- Mash potatoes so that they are still a little lumpy then blend in the ground coriander, cummin seeds, chilli powder, green chillies and chopped coriander.
- Divide mixture into 8 then roll into balls.
- Make an indentation in each ball and fill with a little of the mint and onion mixture.
- Cover the dent then press each ball into a flat patty Whisk and season the egg and dip the patties into it before frying them in the oil.
- Serve with a mixed salad and Kevin's Mint Yogurt Sauce.