I had some lefover potato upkari which I ended up making tikkies. As you all know potato is the binding agent, does not matter if its in the form of side dish. I even make aloo parathas using leftover batata upkari :) This time taught of mixing with soya granule and give it a shape of tikkes which tasted heavenly. It was crunchy from outside and very soft from inside. No one will ever be able to guess what this fun snack used to be :)
INGREDIENTS
1/2 Cup Leftover Potato upkari
3/4 Cup Soya Granules
3 Cloves Garlic
Pinch of Amchur powder
1 tsp Red chilly pd
1 tsp Garam masala pd
2 tbsp Coriander leaves
1 Green chilly
Cornflour if needed
Rice flour for dusting.
2 tbsp Oil for shallow fry
Salt to taste
METHOD
In a blender add all the ingredients except coriander leaves, cornflour, rice flour and oil and blend coarsely for a min. Transfer them into a bowl. Add cornflour if the mixture is moist. The consistency should be thick enough like a dough. Heat oil in a non stick pan. Apply some oil in ur palms and make small patties. Spread rice flour in a plate and roll each patties on the rice flour and gently shallow fry them on both the sides till crisp.
Serve hot with mayo or ketchup :)
Enjoy!!
1/2 Cup Leftover Potato upkari
3/4 Cup Soya Granules
3 Cloves Garlic
Pinch of Amchur powder
1 tsp Red chilly pd
1 tsp Garam masala pd
2 tbsp Coriander leaves
1 Green chilly
Cornflour if needed
Rice flour for dusting.
2 tbsp Oil for shallow fry
Salt to taste
In a blender add all the ingredients except coriander leaves, cornflour, rice flour and oil and blend coarsely for a min. Transfer them into a bowl. Add cornflour if the mixture is moist. The consistency should be thick enough like a dough. Heat oil in a non stick pan. Apply some oil in ur palms and make small patties. Spread rice flour in a plate and roll each patties on the rice flour and gently shallow fry them on both the sides till crisp.
Serve hot with mayo or ketchup :)
Enjoy!!
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