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Blogging Marathon# 33: Week 1/ Day 1 Theme: Combo Dishes - Tikkis/ Burgers Dish: Aloo Tikki Wrap (Potato patty wrap) After our month long Mega marathon last month with A-Z Andhra dishes, we are back to our regular 3 days a week Blogging marathon this month. My theme for the for the first week is 'Combo Dishes' involving tikkis and burgers. When I signed up I wasn't sure what I would be cooking for this week. After all the planning, cooking and blogging non-stop for a whole month, this week feels so unplanned and on the spur of the moment....


Servings

68 tikkis

Total time

75 minutes

Cuisines

Courses


Ingredients

  • 4 potatoes
  • 1 onion
  • 1 cup Green Peas
  • 1 tsp Ginger-garlic
  • Ritz Cracker
  • 1 tsp Pav Masala
  • Ritz Cracker
  • Ritz Cracker
  • Ritz Cracker
  • Ritz Cracker
  • 2 tsps lemon juice
  • to taste Salt
  • 4 ~ 6 Tortillas
  • 1 cup cabbage
  • 2 tsps lemon juice
  • 1 red onion
  • Ritz Cracker
  • Ritz Cracker
  • Ritz Cracker
  • 1 clove garlic
  • 1 red chili
  • 1 sprig Cilantro

Method

  1. For the tikkis: Mash the boiled potatoes in a mixing bowl Heat 2tsp oil in a saute pan; add onions and cook until translucent, about 4~5 minutes. Add ginger-garlic paste and cook for 1 minute.
  2. Next add green peas, chili powder, pav bhaji masala, ground cumin and salt. Cook for 2~3 minutes. Turn off the heat and add chaat masala and lemon juice.
  3. Add the onion mixture to the mashed potatoes. Also add bread crumbs and flour. Mix well to form a smooth dough.
  4. Divide this mixture into equal size balls. These can be shaped either as long rolls, like kebabs or patted down into round patties. Shallow fry the tikkis in 3~4tbsp oil until golden brown on both sides. Remove them onto paper towel lined plate.
  5. Make cabbage slaw: Mix lemon juice and salt in the shredded cabbage. Other grated veggies like carrot, peppers, zucchini can also be added to this slaw.
  6. To make Wraps: Microwave the wraps for 15~20 seconds or util pliable. Place tikki(s) on the lower half of the wrap, top it with shredded cabbage and pickled red onion. Roll tthe wrap up from the bottom tucking in the sides to hold the filling. Serve immediately.
  7. Pickled Red Onions: Combine vinegar, salt, sugar, chili, garlic and cilantro in a small bowl.
  8. Place the sliced onions in a sieve or colander. Bring 2cups of water to a boil. Pour the boiling water on the red onions and drain well.
  9. Add the drained onions to the vinegar mixture, mix well and cover and set aside for at least 30 minutes for the flavors to mingle. Serve on sandwiches etc. These can stored in an airtight container in the refrigerator for up to 3 days.