Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups Boiled mashed potatoes
- 1/4 cup Refined flour (maida)
- 1 cup Flaked rice (poha)
- 2 Chopped green chilli
- 1 Chopped onion
- 1 Chopped tomato
- 2 tsp. Roasted cumin powder
- 2 tsp. Red chilli powder
- 1 cup Yogurt (curd)
- Salt to taste
- Vegetable oil as required
- 1/2 cup Green chutney
- 1/2 cup Tamarind chutney
- =
Directions
Wash poha thoroughly and squeeze out all the water.Soak poha in about 1/8 cup water for 5 minutes so that it becomes soft. Then mash it.
Add mashed potatoes, refined flour and salt. Knead to a smooth mixture.
Take a little potato mixture and flatten it on your palm, round in shape and about 1 cm. thick.
Similarly, make tikkis from the remaining mixture and keep aside.
Heat about 3 tbsp. oil in a frying pan (preferably flat) / non-stick pan.
Fry the tikkis on medium heat until golden brown on both the side. While frying turn the tikkis upside down so that they don't burn.
Once you are done with all the tikkis, be ready to serve.
Take 2 tikkis in a plate. Flatten the tikkis, then add some chopped onion, chopped tomatoes, green chilli. Add about 1 tbsp. yogurt, little green chutney, tamarind chutney. Sprinkle pinch of red chilli powder, roasted cumin powder and salt. Follow the same procedure for the remaining tikkis.
Serve hot aloo tikkia. (Optional- garnish with chopped green coriander leaves)