Serves: 8
Total Calories: 1,608
1. Cook the potatoes in lightly salted boiling water to cover until tender, about 20 minutes. Drain, let cool, then peel and mash or grate. Soak the bread in water to cover, about 2 minutes. Squeeze out all the water from the bread, tear it into tiny pieces and place them in a large bowl. Add the potatoes and salt, and with clean hands, gently mix everything together. (Don't use a food processor over-mixing will result in glutinous potatoes.)
2. With lightly greased hands, divide the potatoes into 8 to 10 equal portions and do the same with the tikki filling. Working with each portion separately, flatten the potatoes into a 4-inch round. Place one portion of the tikki filling in the center of the potato round. Bring the edges together and pinch to seal, then press down the pinched top to form a smooth round or oval.
3. Heat 3 tablespoons of the oil in a large, heavy, nonstick skillet over medium-high heat. Place the patties in the skillet in a single layer, in batches if needed. Press on them lightly with a spatula, making sure all the edges are in contact with the skillet. Let cook undistrubed about 1 minute, reduce the heat to medium-low and continue to cook, watching carefully until the bottom side is golden, about 5 minutes.
4. Carefully turn each tikki over with the spatula. Add 1 to 2 tablespoons more oil (if needed) and increase the heat to high about a minute. Then reduce the heat to medium-low once again and cook until the second side is golden, about 4 to 5 minutes. Lower the heat and push the patties to the sides of the pan until they are well browned and have a thick, crispy crust. Turn a few times, as needed.
Alternately, deep-fry the patties in hot oil and then finish cooking them on a tava-griddle. (If, when you deep-fry, the patties seem to open up or disintegrate, make a paste with 1/4 cup all-purpose flour and 1/4 cup water and coat remaining patties in it before deep-frying.) Serve hot.
VARIATION: For a more formal presentation, dip each patty in beaten egg whites, coat well with plain or seasoned bread crumbs, and deep-fry.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Stuffed Potato Patties recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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