How to make Lehsuni Tikki - Potatoes mixes with paneer, onions and spices, shaped into tikkis and fried till golden brown.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Salt (नमक)

Cuisine : Indian

Course : Snacks and Starters

Lehsuni Tikki Recipe Card

Lehsuni Tikki
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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

For more recipes related to Lehsuni Tikki checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Green Gram Upma, Middle East Wrap, Walnuts and Carrot Cup Cakes, Corn and Cashew Cutlet.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Lehsuni Tikki Recipe

  • Potatoes 6 medium

  • Salt to taste

  • Onion 1 medium

  • Garlic 4-6 cloves

  • Fresh coriander leaves 1/4 cup

  • Cashewnuts 6-8

  • Red chilli powder 1/2 tablespoon

  • Paneer (cottage cheese) grated 1/4 cup

  • Oil to deep fry

Method

Step 1

Wash, boil, cool, peel and mash potatoes thoroughly. Add salt to taste and knead to make smooth dough. Divide into ten to twelve equal portions. Peel, wash and finely chop the onion and garlic. Clean, wash and finely chop fresh coriander leaves.

Step 2

Crush cashewnuts and mix with chopped onion, garlic, coriander leaves, red chilli powder, salt and grated cottage cheese. Divide the mixture into ten to twelve equal portions. Stuff each portion of mashed potato with a portion of the cottage cheese mixture.

Step 3

Roll and shape into tikkis of approximately two-inch diameter and half inch thickness. Heat oil in a kadai and deep-fry the tikkis to golden brown. Remove and drain on to a clean and absorbent kitchen towel or paper. Serve hot with tomato ketchup or mint chutney.