crispy poha aloo tikki video Video by Tarla Dalal
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Crispy Poha Aloo Tikki Recipe (Indian Poha Aloo Cutlet) Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
25 Mins
Total Time
45 Mins
Makes
22.00 tikkis
Ingredients
For Crispy Poha Aloo Tikki
1 cup thick beaten rice (jada poha) , washed and drained
1 1/4 cups boiled and boiled and mashed potatoes
1/2 cup grated carrot
1/2 cup finely chopped capsicum
1/2 cup finely chopped onion
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1 1/2 tbsp finely chopped green chillies
1 tbsp dry red chilli flakes (paprika)
1/2 cup bread crumbs
1 tbsp lemon juice
salt to taste
1/2 cup plain flour (maida)
2 tbsp cornflour
crushed whole wheat vermicelli (semiya) for rolling
oil for deep-frying
For Serving With Crispy Poha Aloo Tikki
Method
For crispy poha aloo tikki
- To make crispy poha aloo tikki, in a deep bowl, add poha, potatoes, carrot, capsicum, onion, coriander, garlic, ginger, green chillies, chilli flakes, bread crumbs, lemon juice and salt and mix well using hands to form a dough
- Divide the dough into 22 equal portions and roll them using hands to form a 50 mm. (2”) diameter flat tikki.
- In a small bowl, add plain flour, cornflour and 3/4 cup water and whisk to make it lump free and smooth to make slurry.
- Dip each tikki into the corn flour slurry and coat it evenly with vermicelli.
- Heat the oil in a deep non-stick pan and deep-fry the tikkis, a few at a time, till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper.
- Serve the crispy poha aloo tikki immediately with schezwan sauce and tomato ketchup.
See step by step images of Crispy Poha Aloo Tikki, Veg Poha Cutlet
