Aloo Soya Tikki
|Textured vegetable protein||1⁄2 Cup (8 tbs) (Tvp Granules)|
|Potatoes||2 Medium, cooked and peeled|
|Whole wheat bread slices||2|
|Minced onion||2 Tablespoon|
|Minced cilantro||3 Tablespoon|
|Minced fresh ginger||1 Teaspoon|
|Green chili pepper||1 Small, seeded and minced|
|Ground cumin||1 1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Prepare the TVP granules or follow the instructions on the label.
Chop the potatoes coarsely and place in a mixing bowl.
Soak the bread slices in water and immediately squeeze dry.
Crumble into the mixing bowl with the potatoes and TVP mash with a potato masher.
Add all the remaining ingredients except the oil.
Adjust the seasoning and divide the mixture into sixteen equal portions.
Shape into small patties (tikkis).
Heat the oil and fry 4-5 patties at a time until golden brown.