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Alu Tikki



Pressure cook potatoes. Peel and mash well without any lumps when it is still warm. Dip bread slices one by one in water, squeeze well and add to potatoes. Add salt, chilli powder, garam masala, chopped mint, coriander leaves and mix well like a dough. Cook peas seperately. Blanch tomatoes in hot water, remove skin and grind to a soft pulp. Strain well. Heat little oil, add cumin seed and onion. Fry till crisp, add tomato pulp, salt, little red chilli powder, garam masala and cooked peas. Cook till dry and remove from fire. Make even sized balls from potato dough. Make a dent and keep little peas stuffing inside. Seal well on all sides properly. Flatten the tikkis and shallow fry with liberal oil till crisp and brown on both sides. Serve with chutney or sauce.

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