Aloo ki Tikki

Ingredients

• 500 g  (2-3 large) potatoes, boiled in their jackets, cooled and peeled
• 1 slice bread, crusts removed
• 1 tsp salt
• ¼ tsp  kali mirch (powdered black pepper)
• Filling
• ¾ cup (120 gms) Dhuli Moong Daal  (`husked Green Gram `), soaked in water for 3-4 hours
• 2 tbsp  (30 g) ghee (clarified butter)
• 1 tsp jeera (cumin seeds)
• 1/8 tsp heeng (asafetida)
• ½ tsp   Garam Masala I
• 1 tsp chilli powder
• 2 tsp powdered dhania (coriander seeds)
• 2 tsp salt
• 1 1/2 tsp powdered  amchoor (dried mango powder)
• Ghee (clarified butter) for pan frying

Preparation

• Grind the daal coarsely, either in a food processor or on a stone.

• Heat the 2 tbsp ghee, and add the jeera and heeng. When they start to splutter, add the daal and the rest of the filling ingredients.

• Sauté over low heat till the mixture is well fried. It will stop sticking to the pan, when done. Take the mixture off the heat, and leave to cool.

• Grate the potatoes, along with the bread, add the salt and pepper and mash well with the heel of the palm or a rounded bowl, till smooth. Knead to make it like pliable dough.

• Shape the potato mixture (greasing your hands in case it gets sticky) into round balls 5cms/2” in diameter. Take a ball, press to flatten it a little, and pinch about 1/2" of the edge all around, leaving the centre thicker. Place a heap of the filling in the centre. Bring the edges together, covering the filling completely, and smoothen to seal.

• Smoothen the ball a little between the palms and flatten to form a flat cake, being careful not to tear the potato coating.

• Heat enough ghee in a heavy based frying pan to form a thin layer. Fry the `tikkis ‘ over low heat, first on one side then the other, till crisp and brown. You will have to keep adding a little ghee as and when required. The longer you cook, and the more ghee you add, the crisper it will get.

• Serve hot accompanied with a green chutney or with Sonth ki Chutney