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__Potato Patties |
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Print this Recipe Tikki patties are round, crusty, pan- or deep-fried potaot patties - another oneof India's favorite street foods. Tikkis are generally made with mashed potatoes and come plain or filled with a wide variety of vegetables, legumes, cheeses, and meats. They are traditionally fried in a pool of oil that collects in the center of a large, over-size, cast-iron, concave tava griddle. As they start to turn a rich golden hue, they are gently pushed toward the sloped outer edges of the tava, where they sit until all the excess oil drains out and the mild heat gently crisps and darkens the flat under-sides. They are turned once to crisp the other side. Tikki patties are customarily served whole with an assortment of saucy chutneys, or open-faces and topped with yogurt, special masalas (spice blends) and fresh herbs. Tikkis can be presented as you would hamburger patties, sandwiched between two pieces of bread with all kinds of fixings - even ketchup. Home cooks often deep fry- the tikkis until just golden and then crisp them on a tava griddle. All tikki patties can be made 4 to 5 days in advance then cooled completely and stored in the refrigerator. Reheat in a skillet or a preheated 400 F oven, about 10 minutes. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02- The Indian Philosophy of Food and Menu Planning 03- Menus 04- Helpful Hints __Curry Powders 05- Spices and Herbs Guide __Sprouted Beans vs. Bean Sprouts __Masala Pastes __Indian Pickles __Fritters __Frying Fritters __Steamed Fermented Rice Cakes __Savory Bean and Rice Cakes __Kabaabs __Grilling Marinades __Rasams __Dry-Roasting Spices __Dry-Roasting Nuts and Seeds __Dry-Roasting Flours __Boondi 07- Indian Cooking Glossary 08- Mail and Internet Sources __Roasting and Grilling Vegetables, Bell Peppers __Roasting and Grilling Vegetables, Eggplant __Clarified Butter and Indian Clarified Butter __Sonth Chutneys __Pastry Crackers and Puff Pastries __Stuffed Fried Pastries __Savory Croquettes and Dumplings __Potato Patties __Fresh Chopped Salads __Green Salads __Eggplant __Okra __Paneer Substitutes 06- Types of Beans, Peas, and Lentils __To Cook Dried Beans, Lentils, and Peas __South Indian Sambar __Eggs __Scrambled Eggs __Fish and Shellfish __Meat __Chicken __Buying Leg of Lamb __Crepes and Pancakes __Teas __Yogurt Drinks __Halva __Milk-Based Puddings __Prasaad Offerings __About Rabdi and Khoa __Custards and Mouses __Indian Ice Cream __Indian Ice Cream Desserts __Milk Fudge __Storing and Freezing Indian Breads __Working with Whole Wheat Dough __Stuffings for Parantha Breads 09- About the Author __Roti __Baati Rolls __Spice Blends __Special Grain and Lentil Dishes __Flavored Deep-Fried Puffed Breads __Layered Rice Dishes __Puffed Deep-Fried Breads __Griddle-Fried Breads __Basic Parantha Breads __To Make a Layered Triangle Paranthas __To Make a Layered Square Paranthas __To Make a Layered Circle |
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