Potato Tikki Sandwich
by Tarla Dalal
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Added to 192 cookbooks
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The desi answer to pre-fabricated burgers! Lightly buttered bread plays host to crisp and sumptuous potato tikkis, crisp lettuce and juicy carrots, with a splash of tomato ketchup too, making the Potato Tikki Sandwich a delicious meal-on-the-go. The use of green peas adds streaks of its nutty texture to the potato mix, while nigella seeds and amchur powder impart a tantalizing flavour. You will love the burst of flavours in the tikki, as well as the unique mouth-feel of crisp tikkis sandwiched between the softest of soft breads.
- Heat the ghee in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
- Add all the remaining ingredients, except the cornflour, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Remove from the flame and allow the mixture to cool slightly.
- Once cooled, add the cornflour and mix well.
- Divide the mixture into 5 equal portions and roll each portion into a flat round tikki.
- Heat the oil in a deep non-stick pan and deep-fry, a few tikkis at a time, till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside.
- Place 2 buttered bread slices on a flat, clean and dry surface with the buttered side facing upwards.
- Spread ½ tsp of tomato ketchup on both the buttered bread slices.
- Place the potato tikki on a slice and put 1 tbsp of carrot and 1 tbsp of lettuce evenly over it.
- Sandwich it using with another bread slice with the buttered-tomato ketchup side facing downwards.
- Repeat steps 1 to 4 to make 4 more sandwiches.
- Serve immediately.
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