Aloo Tikki Frankie PREP TIME 45 mins COOK TIME 20 mins TOTAL TIME 1 hour 5 mins SERVES: 2-3 INGREDIENTS (measuring cup used, 1 cup = 250 ml) for the aloo tikki: (makes 5 to 6 aloo tikkis) 3 medium sized potatoes, 300 grams ½ tsp kashmiri red chilli powder or 1 to 2 green chilies, finely chopped ½ tsp coriander powder/dhania powder ½ tsp cumin powder/jeera ¼ tsp dry ginger powder/saunth or ¼ tsp minced ginger ¼ tsp chaat masala powder 1.5 to 2 tbsp corn starch or rice flour or arrowroot flour, or add as required 2 to 3 tsp chopped coriander leaves/dhania 2 tbsp oil for frying the tikkis or as required salt as required for the rotis: ((makes 4 to 5 rotis) 1 cup whole wheat flour 1 tsp oil water as required salt as required for the sweet raita: 1 cup fresh curd/yogurt, whisked ⅔ to ¾ tbsp sugar or add as required for more sweetness ½ tsp roasted cumin powder ¼ tsp kashmiri red chili powder ¼ tsp chaat masala or as required 2 tsp chopped coriander leaves for the frankie stuffings: 1 small to medium onion, thinly sliced 1 medium carrot, grated (you can also add your choice of veggies) two to three pinches of salt for the onions INSTRUCTIONS preparing the aloo tikki: steam potatoes in a steamer, electric cooker or pressure cooker. the potatoes have to be completely cooked. when the potatoes are still warm or cooled down, peel and grate them in a bowl. add kashmiri red chili powder, coriander powder, cumin powder, dry ginger powder or minced ginger, corn starch, chaat masala and salt. instead of corn starch, you can also add bread pulp (soaked and squeezed bread slices), rice flour or arrowroot flour. a point to remember is that when you add corn starch, the potato has to be cooled down completely. otherwise the mixture becomes sticky, if corn starch is added to hot or warm potatoes. mix everything well. divide the mixture into small or medium shaped patties. you can apply some oil on your palms when making the patties or tikkis. heat 2 tbsp oil till its medium hot in a tava or a shallow frying pan. gently place the aloo tikkis and pan fry them. when one side of tikki becomes golden and crisp, turn over and fry the other side of tikki. gently flip for a couple of times till the aloo tikkis are golden and crisp evenly. once done, then drain the aloo tikkis on paper towels to remove excess oil. pan fry all the tikkis this way and keep aside. preparing the rotis: when the potatoes are cooking, knead 1 cup of whole wheat flour with oil, salt and water to a smooth dough. cover and keep aside for 15 to 20 minutes. take medium sized balls from the dough and roll to a thin chapati on a lightly dusted rolling board. place a a tava/griddle inverted on the stove top. its easier to lift thin rotis on an inverted tava. you can also cook the rotis the way you cook them regularly on a tava. gently place the rolled thin chapati on the hot tava. when you see small blisters and bubbles appearing, flip and cook the other side. you can flip a couple of times, till the roti is cooked well. however, dont over do since the rotis are thin and they be will become crisp like papads, if you do extra roasting. apply some oil if you want. make rotis this way and stack them up in a roti basket. cover and keep aside. preparing the other stuffings and raita: in another bowl, add some salt to sliced onions. mix and keep covered for 15 to 20 minutes. mixing salt reduces the pungency of the onions. prep by grating carrots and keep aside. whisk or beat the curd/yogurt till smooth. add roasted cumin powder, red chili powder, chaat masala, salt & sugar, coriander leaves in the whisked curd. mix well and refrigerate. assembling aloo tikki frankie: in a plate, place one roti. place two tikkis in the center of the roti. top the tikkis with the grated carrots and sliced onions. pour the sweet yogurt raita. sprinkle some chaat masala on top. bring together both the sides of the roti and secure with a tooth pick. prepare all frankies this way. serve aloo tikki frankies immediately with the remaining yogurt raita. source - vegrecipesofindia
Posted on: Sun, 16 Nov 2014 03:25:26 +0000
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