Aloo Laccha Tikki as yet another winner from the Northern states Of India. This dish is enjoyed throughout the year but the best time is during winters where it is served with flavorful chickpea and an array of chutneys.The potatoes are slowly fried till they have a crisp layer outside and are topped with various toppings.
SERVES - 6
Boiled potatoes – 300 Gms, Chopped Coriander fresh – 3tbsp, Chopped Ginger-1tbsp, Cumin pwd – ½ tsp, Salt to taste
1-Grate the potatoes add coriander, ginger, cumin and salt.Mix it gently. Do not mash the mixture or over mix it as it breaks the texture.
2-Make small balls of 40 grams each and shape it like a gallette.
3-Heat oil in a pan. Slowly leave the gallette in oil and cook on slow flame till its golden crust appears.
4-Repeat the process on the other side. Once cooked on both sides remove on kitchen towel to drain extra oil.