Irresistible Potato Red Cabbage Tikki - Cutlet

Irresistible Potato Red Cabbage is a very hearty, healhty, and delicious which can be ready in minutes. This is best served with green chutney and hot tea.

Recipe Source Link:https://www.mygingergarlickitchen.com/irresistible-potato-red-cabbage-tikki-recipe/

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RECIPE INGREDIENTS

» Irresistible Potato Red Cabbage Tikki:

• 4 large-sized potatoes, halved, boiled and peeled
• 1 cup red cabbage, chopped or finely shredded
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• Salt to taste
• 1 medium-sized onion, finely chopped
• 1 medium-sized green chili, chopped, (optional)
• 1/4 teaspoon garam masala powder
• 1/2 teaspoon roasted cumin powder
• 1 teaspoon red chili powder, or paprika
• 1 teaspoon dried mango powder (amchur)
• Oil for shallow frying

RECIPE INSTRUCTIONS

» Irresistible Potato Red Cabbage Tikki:

1. Add all the ingredients ( except oil) to a mixing bowl.
2. Using a potato mashes, mash well until well combined.
3. Divide the mixture into 8-10 equal portions.
4. Grease your palms and take a small portion of tikki mixture and roll it into a smooth ball.
5. Flatten the ball to make a (tikki) patty.
6. Keep the mixture balls in a fridge for 1 hour or 30 minutes. (You can also roll these patties in breadcrumbs if you wish.)
7. Heat a flat pan on medium.
8. Add some oil to it, and shallow fry the balls till they turn golden brown.
9. Serve hot with your favorite ketchup or chutney, and chai. Enjoy!

RECIPE NOTES

1. Flour potatoes are best for making aloo tikki. Do not use silky potatoes for making tikkis, or they will need alot of binders.
2. I made 8 medium sized tikkis with this mixture. Feel free to make smaller tikkis.
3. You can adjust the amount of spices according to your tastebuds.
4. You can add whole potatoes, or add grated potatoes to the tikki mixture.
5. Ensure the prepared potato mixture is soft yet non-sticky. If the mixture is sticky, then the tikkis might break apart or stick to the pan while frying. You can add some corn starch, if the mixture is too sticky.
6. These tikkis taste best when they are shallow or deep-fried. But you can also air-fry them or bake in an oven. When shallow frying, oil in the pan should cover half the height of the potato cabbage tikki.
7. Instead of oil, you can also use ghee for frying potato cabbage tikki.
8. If you are planning to serve aloo tikkis later, then frying twice would give you the crispy tikkis.