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Best Aalo Keema Tikki Recipe

Aalo Keema Tikki Recipe

Potato wedges (aloo keema) are a snack with minced meat and mashed potatoes. You can serve it as an evening snack or appetizer. We can serve with tomato ketchup or chutney. These pan-fried potato cakes are crunchy, tangy, and perfectly spicy.

INGREDIENTS FOR MAKING THE BEST AALO KEEMA TIKKI RECIPE

  • 500 grams of minced mutton
  • 2 tablespoons of oil
  • 1 tablespoon ginger-garlic
  • 1 medium onion finely chopped 1 medium
  • 1 tablespoon red chili powder
  • 1/2 teaspoon of turmeric powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon cumin powder
  • A pinch of Garam masala powder
  • Salt to taste
  • 2 tablespoons chopped fresh coriander leaves
  • 1 lemon
  • a pinch of Chaat masala
  • 1/4 teaspoon black pepper powder
  • 1/4 teaspoon chili flakes

INSTRUCTIONS FOR MAKING THE BEST AALO KEEMA TIKKI RECIPE

  • Add the ginger-garlic paste. Fry for a few minutes.
  • Add minced meat, mix well and fry.
  • Add a quarter cup of water. Cover the pan with a lid and let it cook until all the water dries up and the meat is cooked.
  • Add lemon juice and coriander leaves.
  • Meanwhile, cook the potatoes in a pressure cooker.
  • Add black pepper, coriander leaves, 2-3 drops of lemon juice, chili flakes and a pinch of chaat masala.
  • Wet your hands in a little oil and shape the potato mixture into a smooth ball and flatten.
  • Now add the cooked filling (keemu) to it and shape them into cutlets.
  • Make all the cuts.
  • Dip the cutlets in the beaten egg.
  • Then roll in breadcrumbs.
  • Heat the oil in a non-stick pan. Put the chops in it on a medium-low flame.
  • When one side is golden, gently flip and cook the other side.
  • Fry slowly until both sides are golden and crispy.
  • Shallow fry all the cutlets by repeating the same steps.

HOW TO MAKE BEST AALO KEEMA TIKKI RECIPE

  • Cook the Keemu with all the spices and a little water on a medium flame for 20 minutes.
  • Dry the excess water on high flame.
  • Mix well, the filling is ready
  • Boil the potatoes with salt until they are thoroughly cooked. Insert a knife to check if the potatoes are soft, then drain the water and let the potatoes cool naturally.
  • Peel and cut the potatoes, add butter, salt and red chili powder. Adjust the red powder to your heat preference. Butter is added for a creamy texture and provides a lovely flavor.
  • Mash the potatoes until smooth and form about 14 balls.
  • Make an egg wash by beating an egg with a pinch of salt and chili.
  • Now set up the packaging station for rolling the aloo keema patties.
  • Now, closing the balls takes a bit of practice, but it’s easy. Just make sure the mince is completely covered. If needed, use less filling to make it roll easily.
  • The ball is round and smooth. Make a small ball that expands when you roll it twice in breadcrumbs.

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