a potato filled cutlet
material:
• Potato - 500 grams (8-10 potatoes)
• Bread - 4 (You can also use cup arrowroot instead of bread)
• Green peas - 1 cup
• Coriander powder - tsp
• Amchur powder - 1/4 tsp
• Garam Masala - 1/4 tsp
• Red chili - 1/4 tsp (if you eat spicy)
• Salt - as per taste (1 tsp)
• Refined oil or desi ghee - 3-4 tbsp
process:
• Wash the potatoes thoroughly and boil them in a cooker and grind the peas coarsely in a mixer. Now put a tablespoon of oil in a pan and heat it and add coriander powder and fry it. After that add ground peas, salt, amchur powder, red chili and garam masala and fry for 2-3 minutes by stirring with a ladle. Pitti is ready to be filled inside the tikki (pea pitti is also made without roasting).
• Cool the potatoes, peel and grate them and add salt. Grind the bread in a mixer to powder and mix it with potatoes and knead it like a dough. Break 8 equal pieces of mashed potatoes and divide the pit filling inside the potato into 8 equal parts.
• Now take a piece of potato mixture and make a pit in the middle of it with fingers and fill the pit inside it. Lift the potato from all sides, close the pit inside and flatten the potato by pressing it with your palm. Make all the pieces in the same way.
• Now heat the tawa on the gas and pour a tablespoon of oil on it and spread it all around on the tawa. Keep as many tikkis as they can on the pan at a time and roast them. Pour a little oil with a spoon over the tikkis and roast them on low flame till they turn brown from both the sides. Potato tikkis are ready.
• Put 1-2 tikkis of potatoes in a plate, put green chutney, sweet chutney, chaat masala and whipped curd on top, serve and eat.
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