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This blog has often written about various forms of crossover cuisine that were created by combining British dishes with Indian ones during the colonial times. Here’s one such snack item that originated in the Punjab region when some innovative cook decided to combine Toast with Aloo Tikki!
Ingredients for Aloo Tikki
Potatoes: 3, medium sized
Onion: 1 medium sized
Tomato: 1 medium sized
Paav: 4
P Mark Mustard Oil: 2 tablespoon
Coriander (Dhania) Leaves, finely cut: 2 teaspoon
Green Chillies: 3
Cumin (Jeera) Seeds: half a teaspoon
Dry Mango Powder (Amchur): half a teaspoon
Red Chilli Powder: half a tablespoon
Salt: to taste
Preparation for Aloo Tikki
Peel, boil and mash the potatoes
Chop the onion finely.
Chop the tomato finely.
Chop the green chillies finely.
The Paav is a soft rectangular bun that is used in a popular Indian snack known as Paav Bhaaji. Cut each Paav lengthwise across the centre (to create two slices).
Method for Aloo Tikki
Mix the chopped onion, tomato and green chillies with the mashed potatoes. Add the spices and continue mashing and mixing to form a homogenous mixture.
Fill each Paav with the potato-onion-tomato-spices filling. Be careful so that the Paav does not break. Each Paav will now look like a mini-sandwich.
Heat the Mustard Oil on a Tava on Medium heat. When the oil reaches its smoking point place the filled Paav on the Tava (all four together if your Tava is large enough). Use a ladle or large spoon to press each Paav down on the Tava. When the Paav turns brown, carefully turn it over, pour a little Mustard Oil on top and around the sides. Again press down on each Paav till it becomes brown.
Your Aloo Tikki Toast is now ready to be served. Serve hot with a sauce or chutney.
