Aloo Matar Tikki Recipe

Aloo Matar Tikki Recipe Food Network Kitchen Food …

WebSep 25, 2020 · Press both sides of each patty into the breadcrumbs to coat. Heat 2 to 3 tablespoons of oil in a large nonstick skillet over medium …

1. For the chaat masala: Combine the cumin, amchoor, kala namak, chile powder, black pepper and salt in a storage container with a tight-fitting lid. Store at room temperature for up 6 months.
2. Cover the potatoes with cold water in a large pot. Bring to a boil and cook until tender, about 30 minutes. Add the peas to the same water and cook until bright green and tender, 3 to 4 minutes. Drain, remove the potatoes to a plate to cool and transfer the peas to the bowl of a food processor.
3. For the filling: Add the ginger, sugar, 1 green chili, 1/2 cup cilantro, juice from half the lime, 1/2 teaspoon chaat masala and 1/2 teaspoon salt to the peas in the food processor and process in spurts until a rather coarse paste. Adjust with salt to taste. Remove half the paste for the filling (about 1/2 cup). Then make the chutney for serving: Add 2 tablespoons water, the remaining chilies, cilantro and lime juice to the food processor and pulse until it has the consistency of a fine pesto. Adjust seasoning with lime juice and salt to taste. Set aside.
4. When the potatoes are cool enough to handle, remove the peels and transfer to a large bowl. Mash the potatoes. (I find it easier to coarsely grate the potatoes on a box grater and then mash.) There shouldn't be any large pieces but it shouldn't to be super smooth either. Add 1/4 cup breadcrumbs, 1 1/2 teaspoons chaat masala and 1 teaspoon salt. Mix well and adjust seasoning to taste with salt.

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