Tikki Potato Cutlet Recipe
Ingredients
| Onions | 2 , finely chopped | |
| Ghee | 1/2 Ounce | |
| Green chillies | 2 , finely chopped | |
| Salt | 1 Teaspoon | |
| Beef | 1/2 Pound, minced | |
| Beef Stock | 1/2 Pint | |
| black pepper | 1 | |
| Tomato sauce | 2 Teaspoon | |
| Potatoes | 1 Pound | |
| 1 oz. butter flour | ||
| Cayenne pepper | 1/4 Teaspoon | |
| Garam masala | 1/2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Egg | 1 , beaten | |
| Milk | 2 Tablespoon | |
| Oil for deep frying | ||
Directions
To make the filling, cook the onions in the ghee until lightly browned.
Add the chillies, salt and minced meat.
Pour in 1/4 pint (2/3 cup) of the stock, bring to the boil and simmer for about 45 minutes, until the mince is cooked and the mixture is quite dry.
Add more stock, as required, during cooking to prevent the meat sticking to the pan.
Season with black pepper to taste, mix in the tomato sauce and allow the filling to cool.
Meanwhile, cook the potatoes in boiling salted water until tender.
Drain and allow to cool a little, then mash with the butter, 2 oz.(1/2 cup) flour, the spices and salt.
Add enough beaten egg to make a firm paste.
Mix the remaining egg with the milk.
Place the potato paste on a floured working surface, sprinkle with flour and roll out.
Cut the paste into 10 rounds or squares of equal size.
Place 2 teaspoonfuls of filling on each round or square.
Dampen the edges with a little egg and milk mixture.
Fold over the pastry, enclosing the filling and press the edges together to seal.
Dust with flour and deep fry in the hot oil until golden brown
Add the chillies, salt and minced meat.
Pour in 1/4 pint (2/3 cup) of the stock, bring to the boil and simmer for about 45 minutes, until the mince is cooked and the mixture is quite dry.
Add more stock, as required, during cooking to prevent the meat sticking to the pan.
Season with black pepper to taste, mix in the tomato sauce and allow the filling to cool.
Meanwhile, cook the potatoes in boiling salted water until tender.
Drain and allow to cool a little, then mash with the butter, 2 oz.(1/2 cup) flour, the spices and salt.
Add enough beaten egg to make a firm paste.
Mix the remaining egg with the milk.
Place the potato paste on a floured working surface, sprinkle with flour and roll out.
Cut the paste into 10 rounds or squares of equal size.
Place 2 teaspoonfuls of filling on each round or square.
Dampen the edges with a little egg and milk mixture.
Fold over the pastry, enclosing the filling and press the edges together to seal.
Dust with flour and deep fry in the hot oil until golden brown
Chef
