Ingredients:
• 4 medium sized potatoes
• 2 green chillies finely chopped
• ½ tsp. cummin seeds
• ¼ tsp. red chillie powder
• 4 small slices of bread or one Pav bread
• Few coriander leaves finely chopped
• Few tbsps. oil for frying
• Salt to taste
Procedure:
Put potatoes in a pressure cooker, add three cups of water, close and pressure cook for ten minutes after the first whistle has gone off. They should be boiled well by then.
After a few minutes, remove potatoes from the cooker. While still warm peel and mash them with a fork and ensure that there are no lumps. Add cummin seeds, green chillies, coriander leaves and chillie powder. Soak the bread in a bowl of water for a minute or two. Squeeze out water and add to potato mixture. Add salt and mix well, so that there are no lumps and you have a smooth dough like mixture.
Rub a little oil on your hands and on the mixture. Divide into 10-12 portions. Flatten each portion into a round cutlet.
Heat a non-stick pan with a little oil. When hot put 4 to 6 tikiyas/cutlets at a time and fry on medium flame, turning over till both sides are golden brown. Alternatively, the tikiyas can be deep fried in a kadai with oil filling about a third of the kadai. If you decide to deep fry them do so on high flame and put in the tikiyas when the oil is really hot.
Serve hot with tomato ketchup, green chutney or pickle and bread.
• 4 medium sized potatoes
• 2 green chillies finely chopped
• ½ tsp. cummin seeds
• ¼ tsp. red chillie powder
• 4 small slices of bread or one Pav bread
• Few coriander leaves finely chopped
• Few tbsps. oil for frying
• Salt to taste
Procedure:
Put potatoes in a pressure cooker, add three cups of water, close and pressure cook for ten minutes after the first whistle has gone off. They should be boiled well by then.
After a few minutes, remove potatoes from the cooker. While still warm peel and mash them with a fork and ensure that there are no lumps. Add cummin seeds, green chillies, coriander leaves and chillie powder. Soak the bread in a bowl of water for a minute or two. Squeeze out water and add to potato mixture. Add salt and mix well, so that there are no lumps and you have a smooth dough like mixture.
Rub a little oil on your hands and on the mixture. Divide into 10-12 portions. Flatten each portion into a round cutlet.
Heat a non-stick pan with a little oil. When hot put 4 to 6 tikiyas/cutlets at a time and fry on medium flame, turning over till both sides are golden brown. Alternatively, the tikiyas can be deep fried in a kadai with oil filling about a third of the kadai. If you decide to deep fry them do so on high flame and put in the tikiyas when the oil is really hot.
Serve hot with tomato ketchup, green chutney or pickle and bread.
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