I’ve made aloo tikkis a couple of times before, but not the baked
version. Back home, while cooking for a sizeable party, shallow frying the
tikkis felt too elaborate; esp with all the other items to be taken care of
alongside. Though the idea of baking would cross my mind, with the small oven
that I had, baking them would mean more time consuming, so never bothered to
try.
Now that I have a big oven here, wanted to try out the baked version. Also
because I need to keep a check on the calories! With all the cooking
experiments I’m making, I’m afraid we’ll both bloat up by the time we return to
India!! Of course potatoes are a high-cal food, but I felt baking does reduce
the amount of oil that went in and also saves time.
I’ve not used bread crumb to coat, instead used chickpea flour in the
mixture for binding.
Here’s the recipe…
Baked Aloo Matar Tikkis
Ingredients:
Potatoes – 4 medium sized
Green Peas – ¾ cup
Green chilies – 2, chopped
Garlic - 1 tsp, chopped
Ginger - 1 tsp, chopped
Coriander leaves – 2 Tbsp, chopped
1 tsp chat masala (or garam masala)
Gram flour – 2 Tbsp
Salt to taste
Olive oil – to brush the patties (or any other oil)
Method:
- Boil
the potatoes. Cool, peel the skin and mash them well
- Boil
green peas till tender and drain out the water
- Mix
potatoes, peas and add the rest of the ingredients and mix well
- If
the mixture feels very sticky add a bit more of the gram flour
- Line
the baking tray with foil. Grease slightly with oil.
- Make
small balls out of the potato mixture and flatten them over the prepared
baking sheet
- Keep
it in fridge for a few minutes to set well
- Preheat
the oven to 220C
- Bake
it for 15 - 20 min, or until the crust turns golden
- Serve
hot with Green chutney
Green Chutney
Almost all the north Indian starters like tikkis, kababs, etc taste
good only with this green chutney! I’m not much of a ketchup person for Indian snacks;
I’d rather prefer a chutney that’ll go well with the dish.
With a huge bunch of mint and coriander bought from the local market, I
needed no excuse to make this chutney for the aloo tikkis :)
Ingredients:
Mint leaves – ½ cup
Coriander leaves – ½ cup
Green chilies – 2 or to taste
Thick Curd – 2-3 Tbsp
Lime juice – 1 tsp
Salt to taste
Method:
- Take
all the ingredients in a blender and blend till smooth
- Do not add water, the curds should facilitate the blades
- Adjust the consistency with more curd if required
- Serve with any north Indian starter/snack or chats
Sooper recipe. Will try the baked version soon
ReplyDeleteWat a guilt free tikkis,both tikki and chutney makes me hungry.
ReplyDeletePerfect looking tikkis, easy to dig into since it is baked :-)
ReplyDeleteawesome...cant wait to try your tempting version now..:)
ReplyDeleteTasty Appetite
hi dear first time here. Glad to follow you the tikki looks perfectly done. Do visit my space in ur free time.
ReplyDelete