Aloo Peanut Tikki Recipe (Patties) / आलू मूंगफली टिक्की रेसिपी /आलूटिक्की व्रत रेसिपी / Vrat Recipe / Navratri Recipes

ALOO PEANUT TIKKI

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Crispy and delicious patties to eat while fasting. Shallow fried peanut coated mashed Potato and Cottage cheese Tikki with two type of sauces.

Ingredients

For the Patties

•  Boiled and peeled potatoes -6 medium size
• Chopped green chillies – 3
• Rock salt (Sendha Namak) -to taste
• Cottage Cheese  (Paneer) - 150 gm

For the Batter:-

• Rajgira atta (Amaranth ) - 1 1/2 cup
• Salt - to taste
• Water - 1/2 cup
•  Peanut - 1 cup
• Peanut oil / Ghee -1/2 cup

For Curd:-

•  Curd - 1/2 kg
• Rock salt - to taste
• Roasted Cumin Powder - 1/4 teaspoon
• Sugar -1/2 teaspoon

For the Green Grapes Chutney

• Mints Leaves - 20 to 25
• Green Grapes - 30 to 35
• Green Chillies - 3
• Rock salt - to taste

 Dry Mango powder Chutney \ Meethi Chutney

How To Make Aloo Peanut Tikki

For Roasted Peanut Powder:-

First roast peanut on a heated pan. Keep aside to cool
When cool blend the peanut in a mixer. (Don't make a fine powder. )

For the Patties

Take a large bowl.
Mash peeled potatoes, cottage cheese, chopped chillies and Salt in it and mix well.

Divide the potato mixture into equal portion and shape each portion into a round and flat patties.

Make a batter with the Rajgira atta add salt in a bowl.

The batter should be thick. add water if it gets very thick

Dip patties in a Rajgira (AMARNATH) batter.

After that coat the patties in peanut powder.

Heat the oil in the pan and shallow fry on a medium flame till they become golden and crispy from both the side.

Tikki is ready.

For the Green Grapes chutney:-

 Wash mint leaves under running water. Drain them and keep it aside.
Grind the mint leaves, grapes, chilies and rock salt together.
Collect chutney in a bowl.

For the curd:-

Tie some curd in a muslin cloth and leave it hanging for at least half an hour.
Take a bowl and strain the curd through a strainer right into a bowl.
Now curd looks very smooth and silky.
Add rock salt, sugar and cumin powder and mix it. Keep it aside.
Serve the Tikki with curd, Meethi chutney, and green chutney.
You can add some pomegranate on it.
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