PotatoKing Potato Mash

> Aloo tikki


70 gms of Potato flakes
Absorbs 250 ml. water to make right dough for Tikki.
1 tsp salt or as per taste
1/4th tsp ground black pepper

For Stuffing:

2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tikki:
> 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.
> Add 250 ml. water to 70 gms of Potato flakes to make very fine 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.
> Potato soup

> Aloo ka Paratha

> Whole Wheat Potato Bread

> Alu Tua

> Pao Bhaji