Recipe- Cheesy Spicy Nutty Aalu Tikki/ Cutlet

Recipe- Cheesy Spicy Nutty Aalu Tikki
Print Recipe
"A melt in mouth shallow fried potato cutlet with lots of spices, cheese and nuts filing inside"
Servings Prep Time
6 Pieces 25-30 minutes
Cook Time
10 minutes
Servings Prep Time
6 Pieces 25-30 minutes
Cook Time
10 minutes
Recipe- Cheesy Spicy Nutty Aalu Tikki
Print Recipe
"A melt in mouth shallow fried potato cutlet with lots of spices, cheese and nuts filing inside"
Servings Prep Time
6 Pieces 25-30 minutes
Cook Time
10 minutes
Servings Prep Time
6 Pieces 25-30 minutes
Cook Time
10 minutes
Ingredients
For Tikki
For Filling
Servings: Pieces
Instructions
  1. First of all lets prepare stuffing. For that mix well all the ingredients in a bowl and keep aside.
  2. Now take boiled potato in a wide bowl. Mash it to a smooth paste. Add salt, black salt, red chili powder, bhuna jeera, hing and aamchur. Mix well and keep aside.
  3. Now divide the potato paste in to 6 equal portions. Shape like a tikki and keep aside.
  4. Now take one tikki in your lightly greased palm. Flatten it and make a slight grove in center. Place approx 2 tbsp filling in the center of tikki and fold it again to give a round shape.
  5. Do the same with all portions and keep aside. (You can refrigerate it now for later use)
  6. Now when you want to serve, heat a non stick pan. Grease it with oil and shallow fry the tikkis till golden brown in color at low to medium flame.. (Be very careful while flipping them.)
  7. Serve Immediately.
Recipe Notes
  • You may add more and different nuts in filling like walnut, raisin, cashew, peanut etc.
  • Fill the stuffing and then fold the tikki back carefully making sure no filing comes out.
  • While shallow frying, flip the tikkis carefully as they might break.
  • Serve them immediately after shallow frying otherwise the cheese may set down inside the tikki. And might not give metled chhese texture.
  • You may also bake it in a preheated oven till golden brown.

 

"Be Vegetarian Be Happy"
"Live and Let Live"

 

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Author: Vibhuti Jain

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