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Originally posted by john26

Hi Guys

Any recommendations..

Which aloo is best for making aloo ki tikki.

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Yellow Flesh - such as Yukon Gold (Canadian)
Russet Skin – such as Russet Burbank (American)
Red Skin – such as Desiree (Netherlands)
White Skin – such as Maris Bard (UK)

Read more at Suite101: The Potato Species - Types and Uses: The Origin, Cultivation, Identification and Value of Potatoes http://plant-species.suite101.com/article.cfm/the_potato_species_types_and_uses#ixzz0ivcUK3i4

http://www.uspotatoes.com/downloads/2010_Potato_Nutrition_Handbook.pdf

Since you Boil and Mash, buy the 99c/bag, wash thoroughly before boiling.


How to make aloo tiki :

* Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
* Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
* Divide it into 10 equal portions.
* Now wash and dry your hands and rub them with little oil.
* Take each portion of potato mixture and make a ball. Now
* Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
* Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
* Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
* Serve aloo tikki hot with chutney and stirred curd.

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

Mmmmm, makes my mouth water.... think of us when you eat.....That is the best suggestion.

Freddie.

Quote:

---

Originally posted by john26

Hi Guys

Any recommendations..

Which aloo is best for making aloo ki tikki.

---

I use yellow red or white if I am roasting or just making an alu sabji where im not planning to mash the alu.

For cutlets or tikkis or other recipies involving mashed potatoes, I prefer Russets. These potatoes bake very well too and mash nicely. Easier to peel once boiled too