Yes, Allo Tikki with High Bran Cornflour, you get the best of both the worlds.
- 4 Medium sized Potatoes
- High Bran Corn Flakes 1 Cup
- 1 teaspoon Jeera Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Red Chilli Powder
- 1 Tablespoon Tapioca Powder or Arrowroot powder ( called Araroat in Punjabi)
- Salt to Taste
- 1 teaspoon Amchur Powder(Mango Powder)
- 1 teaspoon Chat Masala
- 1 teaspoon ginger paste
- Oil for shallow frying
- Boil the potatoes and keep aside
- Take a pan and put it on medium flame
- Add the cornflakes (just crush them lightly using your hand before throwing in the pan)
- Dry fry them for few minutes
- Add the Jeera Powder
- Add the Dhania Powder
- Add the Red Chilli Powder
- Add the salt.
- Fry them till the mixture is crunchy (not burnt)
- Add Amchur Powder
- Add Chat Masala
- Mix and take it off the flame and let it cool dowm
- Now take a mixing bowl
- Peel the potatoes and add them to the mixing bowl
- Use a fork or a ladle to mash the potatoes well.
- Add the ginger paste
- Add the Cornflake mixture which we have prepared
- Add the ArrowRoot Powder.
- Mix it well.
- Put it in a microwave oven for 1 minute(this will help reduce the moisture in the mixture)
- Cool this mixture and put it in the fridge for 2 hours
- Now make little cutlet shapes (you can use a cookie cutter for help)
- Shallow fry the cutlets on both sides.
Serve it with Green and Tamarind Chutney
Due to high bran cornflakes mixture this recipe is crunchy as well as good for your stomach. Instead of cornflakes you can add the normal bran if available.