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Home made kheema Aloo Tikki

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Ingredients

Directions

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Patties with minced meat and mashed potatoes. This patties recipe does require some effort but is a really filling starter on the menu – which means you wouldn’t have to make many. It’s distinct from the usual cutlet recipes and deliciously combines the flavor of meat and potatoes.

 

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Steps

1
Done

Firstly, wash mutton keema and strain out the excess water from the keema with a strainer.

2
Done

Take a pressure cooker or a cooking vessel, add oil and heat it.then add 1 finely chopped onion till it becomes very slightly brown color.

3
Done

Add ginger garlic paste and saute to get rid of raw smell.

4
Done

Add mutton keema into it and roast well.Roast it until the keema changes its color and there is no water remaining.

5
Done

Add salt, turmeric powder, red chilli powder, mix it and roast it for few minutes and cook until oil appears at the sides.

6
Done

Add garam masala powder & cumin zeera (dhaniya zeera) powder, mix well.

7
Done

Finally add fresh coriander leaves and mix well.

8
Done

Cook for few minutes until it dries out.( if there is any water remaining.) Switch off the flame & keep a side.Now the stuffing is ready.

9
Done

Mash the boiled potato very well, like a smooth potato paste.

10
Done

Then add the 1/2 tbsp cornflour, salt and 1/2 tsp red chili powder.

11
Done

Add the soaked bread and again mix very well .(you can also add some soaked poha / flattened rice into the potato mixture.)

12
Done

Make lemon size balls out of the mixture.Flatten the balls gently with your fingers and place a Teaspoon of that cooked keema mixture into the center.

13
Done

Now bring the edges to the center very gently, seal it properly and flatten it a bit.
Then In a bowl, add 2 tablespoon corn flour, 4 tablespoons water and mix well to make paste. set a side. take bread crumb in another bowl,

14
Done

Now heat some oil in a shallow pan and keep on low heat. Coat the kebabs one by one in flour first, then lastly in breadcrumbs. Fry on either sides until light brown and then serve immediately. Best eaten with green coriander chutney or by themselves!

15
Done

Afrin

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