Crispy Potato and Gram Tikka
Servings: 12 yield(s)
Prep Time: 12 mins
Cook Time: 8 mins
Total Time: 20 mins
Ingredients
  • 1/2 cup Gram Flour
  • 4 tbsp Semolina (Commonly Known as Suji)
  • 1/4 tsp Turmeric Powder
  • 2 qt Medium Size Potatoes (Boiled)
  • 2 qt Green Chilies (Finely Chopped)
  • 1/4 tsp Red Chili Powder
  • 1 qt 2 Inch Ginger (Peeled and Grated)
  • 1/4 tsp Black Pepper Powder
  • 1 tbsp Lemon Juice
  • 2 tbsp Coriander Leaves (Finely Chopped)
  • 1 tsp Salt
  • 1/2 tsp Carom Seeds
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Black Mustard Seeds
  • 1 pinch Asafoetida Powder (Commonly Known as Hing)
  • 1 1/4 cup Water (For Preparing the Gramflour Batter)
  • 7 qt Curry Leaves
  • 2 cup Oil For Frying
  • 1 tbsp Oil (For Cooking of Mixture)
Instructions
  1. Add Gram Flour in a glass Mixing Bowl and remove the lumps from it with the help of a sieve.
  2. Now add Semolina, Turmeric Powder, Red Chili Powder, ginger, green chilies, black pepper powder, and salt.
  3. Add 1 cup Water slowly and mix with a whisker so that no lumps are formed in it and make a batter-like consistency.
  4. Add ¼ cup more water into the batter. The batter becomes very thin. Keep it aside
  5. Take the boiled potatoes into another mixing bowl and grate them.
  6. Now in a non-stick frying pan add 1 tbsp cooking oil,¼ tsp Asafoetida, carom seeds, cumin seeds, mustard seeds, curry leaves, and the prepared gram flour batter.
  7. Cook it in low flame for 2-3 minutes by continuously stirring it. 3 minutes later, add the grated potatoes, coriander leaves, and mix them nicely. Cook till the batter leaves the pan from the sides and does not stick. Take it out on a plate and Switch off the flame.
  8. Now put some oil on the base of a steel bowl and spread the batter evenly on the plate with the help of the bowl by lightly hand pressing it.
  9. Let the prepared mixture cool down for some time. Cut it with a knife in a square shape. Store it in the refrigerator for 1 hour to harden.
  10. Cut them further into 12 equal size cubes.
  11. Heat oil in a flat Non-Stick Pan.
  12. Add a few pieces of these cubes and Shallow Fry or Deep Fry them as per your choice till they are cooked well.
  13. Take them out on a kitchen towel to soak the extra oil from it
  14. Serve them with Coriander Chutney or Tomato Sauce or Both.
Recipe Notes

  1. Use a sieve to clean the besan so that all lumps and impurities do not stay in your dish.
  2. The prepared dish should be crispy from the outside and soft from the inside.
  3. Serve it with Tea, Coriander Chutney, or Tomato Sauce.
  4. You can store it overnight to fry it the next morning and give it in tiffin to your kids.
  5. Spread little oil on the thali as well.