Aloo Tikki Vatana Kulcha

Written by on in Chefs Atelier

Aloo Tikki Vatana Kulcha

Ingredients for Aloo Tikki                                                 

150g Grated boiled potatoes

1g Nutmeg powder

Salt to taste   

Crushed peppercorn to taste

25g Roasted channa powder

Filling

30g Grated cottage cheese

1nos Chopped green chilly

1/2tsp Chopped ginger

1tbsp Chopped coriander

Rock salt to taste

Ghee for frying

Ingredients for Vatana                                                                                                 

100g Overnight soaked vatana

½ tsp Turmeric

1nos black cardamom

1nos Bayleaf

Salt to taste     

(Boil the vatana with salt, turmeric & whole spices till it’s soft)                                                      

1tsp Roasted crushed cumin

1tsp Chat masala

1nos Lemon (Wedges)

Coriander sprigs (For garnish)

1tbsp Chopped coriander

2tbsp Hung yoghurt for plate garnish (Two quennels)

1tbsp Mint chutney

1tbsp Saunth chutney (Sweet & sour Indian sauce)

2tbsp Soft butter

Method

Take a pan. Mix the potatoes, salt, nutmeg powder, crushed peppercorn & roasted channa powder.

Portion the mixture into three equal sizes, and shape it round. Keep aside.

For the filling, in a bowl mix the cottage cheese, ginger, green chilly, rock salt & chopped coriander.

Portion the filling mixture into three equal parts.

Take the potato balls, fill in the cottage cheese and flatten it to croquette shape.

Pan fry it in ghee till golden and crisp.

While the tikki is getting fried, take the boiled vatana and remove the whole spices from them. Add mint chutney, saunth chutney, roasted cumin powder, chat masala, lemon juice and chopped coriander. Serve warm.

Pan toast the kulcha with butter.

Serve all three together on a platter.

Note:

You can serve extra mint chutney and saunth chutney.

You can replace the vatana with kabuli channa.