Simple recipe to serve “aloo tikkis” in a different way.. If you are gluten intolerant you can add some cornstarch to your boiled potato mixture. You can use any cheese of your choice, i just cut up sliced cheese into small squares and used that with a little chopped green chilli. This makes an excellent snack for cheese lovers. This has to be fried and served immediately as its best when the cheese is oozy and melty. You can also stuff it with other vegetables, minced meat etc. No you cannot put it in the oven instead of deep frying..it wont have the same crispiness or golden appearance.
INGREDIENTS:
This makes about 4 rolls
1 cup of boiled potatoes, mashed
1 good pinch of Nitu Didi cumin seeds
1 good pinch of Nitu Didi lemon pepper
1/2 cup of breadcrumbs or grated bread or 1 -1.5 tablespoons of cornflour
2 tablespoons of finely chopped coriander leaves
salt to taste and green chillies chopped if you want
cheese slices or grated cheese chopped
oil for deep frying
METHOD:
Add all the ingredients to the mashed potatoes except for the cheese. The dough should be non sticky . Heat the oil to test the dough. Put a small ball of the potato dough into the hot oil. If it does not break up your dough is perfect. If it does please add some more bread crumbs or cornflour or you can even add some semolina/sooji/cream of wheat.
Take a bit of potato dough in your greased palm and flatten it. Add a small piece of cheese and then bring together the edges of the potato mash mixture and shape into a roll using a little pressure. See that there are no cracks in the roll. If you find a crack try and cover it with some more potato mash. If there is a crack the cheese will ooze out while frying and your oil will get messy.
Make all the rolls this way and deep fry them in hot oil till golden and crispy.
If you follow my instructions you will not fail in making these lovely cheesy oozy rolls
You can serve with any sauce or chutney but do serve them hot!!
NITU DIDI TIP: the texture of the potato mash dough is the TRICK… this depends on the quality of the potatoes.
Greasing your palms will make the task of shaping the rolls easier.