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.