METHOD OF PREPARATION
1. Wash and boil potatoes for both aloo-tikki and
pea- spinach tikki. Peel, mash separately and keep aside. Peel,
wash and chop onion.
2. Wash, boil and mash peas. Wash spinach thoroughly
under running water. Blanch them in two cup of boiling water for
five minutes. Remove stems, wash and chop green chillies finely.
Clean, wash and chop coriander leaves finely.
3. Heat oil in a pan. Add cumin seeds and when
they change colour and onion and sauté for a half a minute.
4. In another pan heat oil and add chopped ginger.
5. Add mashed potatoes, salt, pepper powder, fennel
powder to the first pan and sauté for a minute. Remove from
heat. Transfer into a bowl.
6. To the second pan add mashed peas, chopped green
chillies and sauté for a minute. Add chopped spinach and
stir. Take care that the colour of spinach does not change. Add
salt, mix and remove into a bowl. Add mashed potatoes, chopped coriander
and mix properly.
7. Take equal portions of the potato mixture and
shape them into balls. Put some oil on the tabletop, place the balls
on them and flatten slightly. Similarly prepare tikkis from the
pea-spinach mixture. Use a cutter to cut both tikkis into roundels.
With a smaller cutter cut a roundel from the center of the pea-spinach
tikki to make it doughnut shaped. Now place the doughnut shaped
pea-spinach tikki over the potato tikki.
8. Boil American corn and drain excess water. Add
grated cheese, red chilli powder, salt and mix. Place a little portion
of this mixture in the center cavity of the pea-spinach tikki and
press lightly.
9. Heat sufficient oil in pan and place tikki in
it Gently agitate hot oil over the tikkis and fry till the potato
portion turns golden. Drain onto an absorbent paper.
10. Serve hot with a chutney of your choice.
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