A delicious variation of potato tikkis, perfect as an appetizer.
ALOO AKBARI
Ingredients
3 medium potatoes, boiled, peeled and mashed
4 tbsps oil
4-5 green cardamoms
2 green chillies, slit
1 tbsp ginger- garlic paste
2 medium onions, sliced
1 tsp white pepper powder
1 cup cashewnuts
½ cup grated khoya
¾ cup yogurt
1½ tbsps Madras curry powder
Salt to taste
2 green chillies, finely chopped
¾ tsp red chilli powder + for sprinkling
2 tbsps chopped fresh coriander + for garnish
3 tbsps raisins
2 tbsps butter
Oil to shallow fry
Method
1. Heat oil in a pressure cooker. Add green cardamoms, green chillies, ginger –garlic paste and sauté till the raw flavour of ginger and garlic goes away.
2. Add the onions and cook for 2 minutes on medium heat. Add white pepper powder, cashewnuts and sauté for a minute.
3. Add khoya, yogurt and mix well. Add Madras curry powder, 2 cups water and mix well.
4. Add salt, cover the cooker with lid and pressure cook till 4-5 whistles are released.
5. Meanwhile, take potatoes in a bowl. Add salt, green chillies, red chilli powder, coriander leaves and mix well.
6. Divide the mixture into equal portions and shape it into a katori and stuff with some raisins. Bring the edges together to seal it.
7. Heat a non-stick pan, add butter, oil and shallow fry the prepared tikkis till golden brown and crisp. Drain on absorbent paper and set aside.
8. Open the lid of the pressure cooker once the pressure is completely released. Grind the mixture to a fine puree with the help of a hand blender and pass through a fine sieve and transfer in a pan. Heat thoroughly. Adjust the seasonings.
9. Spread the gravy on a serving plate and place the prepared tikkis. Garnish with chopped coriander and sprinkle red chilli powder. Serve hot.
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