Aloo Tikki Stuffed With Mushrooms And Cheese Recipe - Potato tikkis stuffed with yummy mushroom and cheese

This is an exclusive website recipe.

Main Ingredients : Fresh button mushrooms, Processed cheese

Cuisine : Fusion

Course : Snack

Aloo Tikki Stuffed With Mushrooms And Cheese

Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

Aloo Tikki Stuffed With Mushrooms And Cheese Recipe - How to make Aloo Tikki Stuffed With Mushrooms And Cheese

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Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Fresh button mushrooms chopped20

  • Processed cheese grated1/2 cup

  • Potatoes boiled 4 medium

  • Green chilli-ginger paste 2 teaspoon

  • Salt to taste

  • Cornflour/ corn starch 1 tablespoon

  • Oil 2 tbsps + for shallow frying

  • Garlic chopped 4-5 cloves

  • Red chilli powder 1 teaspoon

  • Chaat masala 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

In a bowl mix together potatoes, green chilli-ginger paste, salt and cornflour and mix well. Set aside.

Step 2

Heat one tablespoon oil in a non stick pan add garlic, mushrooms, red chilli powder, chaat masala, coriander leaves and sauté till mushrooms are cooked.

Step 3

Add grated cheese and remove from heat and set aside. Divide the potato mixture and the mushroom mixture into eight portions each. Grease your palm slightly with little oil and spread out a portion of the potato mixture.

Step 4

Place a portion of the mushroom mixture in the centre, gather the edges, seal and shape them into round tikkis. Heat a little oil on a non stick tawa and shallow fry the tikkis on both sides till golden.

Step 5

Drain on absorbent paper. Serve with green chutney or lemon pickle.

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