How to make Poha Aloo Tikki - SK Khazana -

Poha gives the much loved aloo tikki an additional crispness that is very pleasing

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pressed rice (poha) (पोहा), Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Poha Aloo Tikki - SK Khazana checkout Kanda Poha, Chuara Matar, Poha Egg Fried Rice, Rice Flake Fish . You can also find more Snacks and Starters recipes like Barbeque Chicken Wings - SK Khazana Jain Chinese Bhel Corn And Cheese Dosa Cabbage Patra

Poha Aloo Tikki - SK Khazana

Poha Aloo Tikki - SK Khazana Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Poha Aloo Tikki - SK Khazana Recipe

  • Pressed rice (poha) 1 cup

  • Potatoes boiled, peeled and mashed 4 medium

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Green chillies chopped 2

  • Chaat masala 1/2 teaspoon

  • Lemon juice 1 tablespoon

  • Cornflour/ corn starch 1 tablespoon

  • Salt to taste

  • Cashewnuts crushed 2

  • Tomato ketchup to serve

Method

Step 1

Put beaten rice in a strainer and keep it over a large bowl. Pour sufficient water over it and keep it aside for 10-15 minutes.

Step 2

Take mashed potatoes in another bowl, add red chilli powder, turmeric powder, cumin seeds, green chillies, chaat masala, lemon juice, cornflour, salt, crushed cashew nuts and the soaked poha and mix well.

Step 3

Heat sufficient oil in a kadai.

Step 4

Divide the mixture into equal portions and shape them into tikkis. Slide them into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 5

Arrange them on a serving platter and serve hot with tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.