Medium Potatoes, peeled & boiled 4
Coriander powder 1/2 tsp
Cumin Powder 1/2 tsp
Oil 4 tbsp
Paprika 2 tbsp
Turmeric 2 tbsp
Salt, to taste
1. Mix all ingredients (except for the egg and oil) in a medium bowl until fully incorporated.
2. Place in the refrigerator/icebox for 30 minutes or up to 24 hours
3. Shape the aloo tikki’s (To make 9, use 1 1/2 tsps of mixture each)
1. Heat the paella pan over medium heat/flame, drizzle a little oil, and cook for 5 minutes each side until nice and gold brown.
Written by: Chelsia