Aloo Tikki - Potato Croquettes

Recipe By:
Sheethal
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Aloo Tikki
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  • Total Time 40 min Ico-add
  • Yield 5 Servings
  • Level Easy

These aloo (potato) tikki (croquettes) are quite tasty and make an excellent accompaniment to any meal. Mashed potatoes are seasoned, stuffed and then formed. To finish them they are rolled in white semolina...
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Ingredients

  • To make masala (seasoning mixture):
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon cumin powder
  • 1/2 tablespoon chili powder
  • To form the tikki (croquettes):
  • 1 pound mashed potatoes
  • 6 ounces frozen peas
  • 2 green chilis, finely chopped
  • 1/2 tablespoon salt
  • 4 ounces cooked moong dal (or substitute split peas)
  • White pearl semolina
  • Vegetable oil for frying
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Directions

  1. 1. Chef's note: Moong dal are mung beans that have been skinned and split so they are flat. Yellow and quick cooking they're relatively easy to digest. For purposes of this recipe you can substitute for them with split peas although the moong type of dal has a flavor all its own. You can find it in East Indian specialty shops.
  2. 2. In a small bowl combine the coriander, cumin and chili powder. Mix thoroughly.
  3. 3. Mix together the potatoes, peas, chilis, salt and masala. Divide the mixture into 10 equal portions.
  4. 4. Place a small amount of the dal (or split peas) in the center of each potato portion and enclose it by squeezing and rolling the potato between the palms of your hands.
  5. 5. After you have shaped the croquettes roll them in the semolina.
  6. 6. Heat the cooking oil in a frying pan. Cook the croquettes on one side until brown; turn them over and brown the other side.
  7. 7. Serve hot or cold with chutney.
 
 
  • Did you know?

    The word semolina, from the Italian word semola, traces back to the Semitic root smd, meaning hulled and crushed grain. Semolina is used to make pasta and is usually ground from durum wheat or occasionally rice.