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Potato Cutlets (Alu Ki Tikkiyan)

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For tikiya:
4 big aloo
5-6 green chilli chopped
1 bunch of corriander (hara dhanyya) leaves chopped
2 tsp red chilli
1 tsp kalongi
1 tsp zeera
salt to taste

For covering of tikiya:
white flour a cup.
1 tea spoon salt.
2 table spoon oil
pinch of baking soda.
water for making flour a paste.


Boil aloo and peel its skin..
Mash it and add all the masala and make small tikiya…or cutlets.
Now take white flour add oil salt and baking soda plus water to make a thick paste.
Heat oil in a pan.
Dip tikya in paste and deep fry it until golden brown.
Serve it with ketchup,corriander/imli chatney.

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