John Myers
Indian: Aloo Tikki – Potato Cookies
The perfect indian: aloo tikki – potato cookies recipe with a picture and simple step-by-step instructions.
- 450 g Boiled potatoes from the day before
- 1 medium sized Onion – finely chopped
- 2 tbsp Coriander leaves – finely chopped
- Salt pepper
- 1 Pc. Chilli / pepperoni – finely chopped
- 1 tsp Coriander – ground
- 1 tsp Oil
- Knead all ingredients together except oil, form 6 cookies and carefully bake in the oil.
- Serve three tikki with additions of your choice.
- This goes well with dips, yogurt, chutneys, lettuce, finely chopped ginger and a lot more
Tip:
- If the mass does not hold up and the tikki fall apart when frying (this is due to the starch content of the potatoes), you can use about 1-2 tablespoons of corn flour or chickpea flour to bind.
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