Aloo ki tikki

Ingredients:

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tiki :

• Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
• Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
• Divide it into 10 equal portions.
• Now wash and dry your hands and rub them with little oil.
• Take each portion of potato mixture and make a ball. Now
• Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
• Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
• Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
• Serve aloo tikki hot with chutney and stirred curd.

Aloo Wadi

Ingredients:
3 - wadis
4 - medium sized potatoes (cut into quarters)
3 - medium sized onions (finely chopped)
4 - tomatoes (finely chopped)
21/2 cups - water
1 ½’’ - ginger (crushed)
5 to 6 tbsp - oil (for sauteing the onions)
1 tsp - red chilli powder
21/2 tsp - coriander powder
½ tsp - turmeric powder
finely chopped coriander leaves (to garnish)
oil for deep frying the wadis
salt to taste

Method

1. Deep fry the wadis on a low flame till golden. Keep aside.
2. Heat oil in a pressure pan. Add onions.
3. Saute the onions on a low flame till golden.
4. Add the tomatoes, ginger and salt.
5. Cook on a low flame till the tomatoes are tender.
6. Add red chilli powder and coriander powder. Saute till oil separates.
7. Remove from the gas and churn the gravy with a hand blender to make it even.
8. Add the potatoes and saute on a low flame for 8 to 10 minutes.
9. Add the kept aside wadis and water. Mix well.
10. Pressure cook on a medium flame till 2 whistles.
11. Cool and then open the lid of the pressure pan.
12. Garnish with coriander leaves and serve hot with steamed rice, hot phulkas and onion rings.

Simple Aloo Mutter Recipe

Ingredients :

Potatoes Big : 4 Nos

Peas         : 1/4 cup

Tomato big   : 1 No

Onion medium : 2 Nos

Curds        : 1/2 cup

Ginger       : 1' inch piece

Green chilies: 2 nos minced

Chili powder : Acc to Taste

Salt         : Acc to Taste

Tumeric      : 1/2 tsp

Garam masala : 1 tsp

Cumin Seeds  : 1 tsp

Butter/ghee  : 2 tsp

water        : 1 cup

Fresh coriander for Garnishing.

Method :

Peel & cube the Potatoes. Grind Onion & ginger to paste.

Heat the Ghee & fry the paste to golden brown.

Add all spices, green chilloes,tomatoes & fry briefly.

Add curd & cook till ghee seperates. Add peas, potatoes,

fry for 5 minutes. Add Water , mix cover & cook over

a gentle fire. Serve Garnished with fresh coriander

leaves

Bharwan aloo ( Baked stuffed potato ) Recipe

4-5 medium aloo (potatoes)

100 gms paneer (cottage cheese) - crumbled

1 onion- chopped

1 inch piece ginger- grated

1 tomato- chopped

1/2 tsp red chilli powder

Salt to taste

1/2 tsp cumin seeds

2+2 tsp oil

1/2 tsp garam masala

1. Boil aloo to 2 whistles. Peel and cut lengthwise into 2 pieces.

2. With the help of a scoop, scoop out the inner portion of the potato halves keeping the walls intact. Keep the scooped out portion of aloo.

3. Heat 2 tsp oil in a pan and add cumin seeds. When they change color, add onion and ginger. Saute till light brown. Add tomato and cook till it turns mushy.

4. Add scooped out aloo. Add salt, red chilli powder and garam masala.

5. Add paneer and cook mixing everything well for 1 minute. Remove from heat and let the aloo paneer mixture cool down.

6. Grease a baking tray with few drops of oil.

7. Stuff the above mixture in hollowed out potato halves. Arrange stuffed potato on the baking tray. Drizzle 2 tsp oil over them.

8. Bake aloo at 250 degree C till they turn brownish or till they look done. Serve stuffed potato hot.