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Aloo Tikki



Potatoes                                                3-4 large

Green chillies, chopped                        3

Fresh coriander leaves,                         chopped a few sprigs

Rock salt (sendha namak)                      to taste

Asafoetida                                             a pinch

Red chilli powder                                  1/2 tablespoon

Ghee to fry


Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves,  rock salt, asafoetida and red chilli

powder to the mashed potatoes and mix well. Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and

shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper. Serve with green chutney or lemon


Aloo Tikki

By Mrs Vedagiri Surya Kutumbam.
edited by Mrs Uma ramana

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