How to make Peethiwali Aloo Tikki -

Perfectly fried potato patties with a chatpata lentil stuffing served with a sweet sour sauce.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lentils (दाल), Potatoes (आलू)

Cuisine : Punjabi

Course : Snacks and Starters


For more recipes related to Peethiwali Aloo Tikki checkout Masoor Cutlets, Masoor Tikki-SK Khazana. You can also find more Snacks and Starters recipes like Dahiwala Cake Salami Cheese Sandwich-SK Khazana Gebna Makleyah (Egyptian Oven-Fried Cheese) Macaroni Upma

Peethiwali Aloo Tikki

Peethiwali Aloo Tikki Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 1.30-2 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Spicy

Ingredients for Peethiwali Aloo Tikki Recipe

  • Lentils soaked 1/2 cup

  • Potatoes boiled, peeled and mashed 4 large

  • Black peppercorns 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Ginger chopped 2 teaspoons

  • Green chillies chopped 2

  • Cornstarch 2 tablespoons

  • Refined flour (maida) 1 tablespoon

  • Oil 1 tablespoon

  • Asafoetida a pinch

  • Red chilli powder 1/2 teaspoon

  • Chaat masala 1 teaspoon

  • Fennel seed (saunf) powder 1/4 teaspoon

  • Lemon 1/4

  • Fresh mint leaves 8-10

  • Fresh mint sprigs for garnishing

  • FOR SAUCE

  • Red chilli flakes 1 teaspoon

  • Oil 1 teaspoon

  • Ginger chopped 1/2 teaspoon

  • Honey 1 1/2 teaspoons

  • Red chilli powder 1/4 teaspoon

  • Chaat masala 1/2 teaspoon

  • Lemon juice 1/4 teaspoon

Method

Step 1

Boil 1-2 cups water in a deep non-stick pan. Add peppercorns, turmeric powder, salt and lentils alongwith the water. Stir to mix and cook till the lentil is soft but grains are intact (about 3-4 minutes). Drain and set aside.

Step 2

Combine potato, 1 teaspoon chopped ginger, green chillies, 2 tablespoons cornstarch and refined flour in a bowl. Mix well.

Step 3

Heat 1 tablespoon oil in a non-stick pan. Add remaining ginger, asafoetida and sauté.

Step 4

Add drained lentil, red chilli powder, chaat masala, fennel powder, lemon juice and salt. Mix well and cook till dry.

Step 5

Chop mint leaves and add. Mix well and cook for ½ a minute. Transfer into a bowl.

Step 6

Heat oil in a non-stick pan.

Step 7

Divide potato mixture into large equal portions. Make a well in the centre and stuff each with the lentil mixture. Gather edges, seal and shape them into tikkis.

Step 8

Dust tikkis with cornstarch and place on the pan, shallow-fry, turning sides, till golden and crisp from both the sides. Drain on absorbent paper and place the tikkis on a serving dish.

Step 9

To make sauce, heat a non-stick pan. Add red chilli flakes, oil, ginger, mix well and cook for a minute.

Step 10

Switch off heat and add honey, red chilli powder, chaat masala and lemon juice. Mix well, switch on heat and cook till the sauce thickens.

Step 11

Serve the sauce with tikkis garnished with mint sprigs.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.