Mamta's Kitchen - A Family Cookbook





aloo tikki

Return to the forum index.

On 16/10/2008 04:10pm, priyanka wrote:

dear mamta,

iwanted to know that in india when we eat aloo tikki ...the tikkiwala keeps that ready in stock....it looks white before he drops it in ghee aloo pieces r not visible...what is that white covering?it is not in powdered form...i was wondering about it..thanks ur recipes r wonderful....thanks

On 16/10/2008 04:10pm, Mamta wrote:

Hello Priyanka

Aloo tikki does not have any coating when made traditionally. It is just mashed potatoes with spices etc. It is shallow fried slowly on a tawa (griddle). In India, chaat wallas deep fry it in a lot of oil these days, because it is easier and fester. To stop it from breaking during deep frying, they coat it with a thin paste of 'maida' (white flour) or arra-root (arrowroot powder). This is not the best way to make tikkies. I wouldn't recommend it, unless you have to cook huge numbers.

When I have to make large numbers, I make them in advance and re-heat them in a couple of frying pans or lay them out in a tray and heat in an oven en masse.

Mamta

Return to the forum index.