Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Punjabi Aloo Tikki
 
 
Prepration: 10 mins.
Cooking: 19 mins.
Makes 6 Cal/Ser 114
 
Ingredients
½ kg (6 medium) potatoes
½ cup boiled or frozen peas
1 tbsp oil, 1 tsp salt
1½ tsp ground cumin (jeera powder)
2 tsp finely chopped ginger
2 tsp chopped green chillies
2 tbsp chopped coriander leaves
½ tsp red chilli powder
1 tsp chaat masala
¼ tsp garam masala
 
Method
1. Wash and put wet potatoes in a micro safe steamer bowl. Microwave for 5 minutes. Cool.
2. Peel and mash potatoes. Add oil, peas, salt, jeera, chopped green chillies, ginger, coriander, red chilli powder, chaat masala and garam masala. Make tikkis of 3“ diameter.
3. Brush the non stick tawa of the microwave with some oil. Arrange tikkis on it. Brush the tikkis with oil. Place the tawa on a high rack. Grill for 10 minutes. Turn side and grill for 4 minutes.