Aloo Soya Tikki Recipe
Ingredients
| Vegetable | 1/2 Cup (16 tbs) | |
| 2 medium potatoes, cooked and peeled | ||
| 2 slices whole-wheat bread | ||
| Onion | 2 Tablespoon, minced | |
| Cilantro | 3 Tablespoon, minced | |
| Minced ginger | 1 Teaspoon | |
| 1 small green chili pepper, seeded and minced (optional) | ||
| Ground cumin | 1 1/2 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Garam masala | 1/2 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | To Taste | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
Directions
Prepare the TVP granules or follow the instructions on the label.
Set aside.
Chop the potatoes coarsely and place in a mixing bowl.
Soak the bread slices in water and immediately squeeze dry.
Crumble into the mixing bowl with the potatoes and mash with a potato masher.
Add all the remaining ingredients except the oil.
Adjust the seasoning and divide the mixture into sixteen equal portions.
Shape into small patties (tikkis).
Heat the oil and fry 4-5 patties at a time until golden brown.
Serve hot, garnished with onion rings.
Serve with yogurt pudina chutney or with tomato or peri-peri sauce.
Set aside.
Chop the potatoes coarsely and place in a mixing bowl.
Soak the bread slices in water and immediately squeeze dry.
Crumble into the mixing bowl with the potatoes and mash with a potato masher.
Add all the remaining ingredients except the oil.
Adjust the seasoning and divide the mixture into sixteen equal portions.
Shape into small patties (tikkis).
Heat the oil and fry 4-5 patties at a time until golden brown.
Serve hot, garnished with onion rings.
Serve with yogurt pudina chutney or with tomato or peri-peri sauce.
Chef
