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Monday, 13 April 2015

Potato Cabbage Tikki (Patties / Cutlets)

           Here are some appetizing Tikkis made with cabbage and potatoes for your evening tea-time snack. Give a twist to your usual Aloo Tikkis by adding some finely sliced cabbage, roasted chickpea flour, some spices and roasted and coarsely powdered peanuts to give a slight crunch to this delicious and nutritious snack.

          For more variations, stuff these Tikkis in parathas along with some sliced onion, ketchup and lettuce to make into rolls. They are not only filling but can be packed as lunch box meals too. Similarly they can be made into sandwiches by stuffing them in between two slices of bread with a generous amount of chutney as a spread.

  • 2 medium potatoes, boiled & mashed
  • 1 cup cabbage, finely sliced
  • 2 tbsp. roasted chickpea flour
  • 1 tbsp. roasted peanuts, coarsely powdered
  • 1 onion, sliced
  • 1 tsp. ginger, grated
  • 2 green chilies, chopped
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili flakes
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. amchur powder
  • 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
  • 2 tbsp. coriander leaves, chopped
  • oil to shallow fry

          Steam the cabbage slightly and combine with the other mentioned ingredients (except oil) and knead into a dough.

          Make small round sized Tikkis (Patties) out of it and flatten them slightly. Refrigerate for an hour.

           Heat oil in a pan and shallow fry them in batches till golden brown on both sides. Serve them hot with any chutney or sauce.

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