Potato Tikki Sandwich

Tarla.Dalal's picture

Jul. 17, 2016

The desi answer to pre-fabricated burgers! Lightly buttered bread plays host to crisp and sumptuous potato tikkis, crisp lettuce and juicy carrots, with a splash of tomato ketchup too, making the Potato Tikki Sandwich a delicious meal-on-the-go. The use of green peas adds streaks of its nutty texture to the potato mix, while nigella seeds and amchur powder impart a tantalizing flavour. You will love the burst of flavours in the tikki, as well as the unique mouth-feel of crisp tikkis sandwiched between the softest of soft breads.

Ingredients

For the potato tikkis
Mashed potatoes 1 Cup (16 tbs) (boiled and peeled)
Ghee 2 Tablespoon
Cumin seeds 1 Teaspoon (jeera)
Nigella seeds 1/2 Teaspoon (kalonji)
Finely chopped green chillies 1 Tablespoon
Boiled green peas 3/4 Cup (12 tbs) , mash
Dried mango powder 1 Tablespoon (amchur)
Finely chopped coriander 1 Tablespoon (dhania)
Salt To Taste
Cornflour 2 Tablespoon
Oil 1 1/4 Cup (20 tbs) (For deep frying)
Other ingredients
Brown bread slices 10 (lightly buttered)
Tomato ketchup 5 Teaspoon
Grated carrot 5 Tablespoon
Shredded iceberg lettuce 5 Tablespoon

Directions

Making

For the potato tikkis

1. Heat the ghee in a broad non-stick pan and add the cumin seeds.

2. When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.

3. Add all the remaining ingredients, except the cornflour, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

4. Remove from the flame and allow the mixture to cool slightly.

5. Once cooled, add the cornflour and mix well.

6. Divide the mixture into 5 equal portions and roll each portion into a flat round tikki.

7. Heat the oil in a deep non-stick pan and deep-fry, a few tikkis at a time, till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside.

Finalizing

8. Place 2 buttered bread slices on a flat, clean and dry surface with the buttered side facing upwards.

9. Spread ½ tsp of tomato ketchup on both the buttered bread slices.

10. Place the potato tikki on a slice and put 1 tbsp of carrot and 1 tbsp of lettuce evenly over it.

11. Sandwich it using with another bread slice with the buttered-tomato ketchup side facing downwards.

12. Repeat steps 1 to 4 to make 4 more sandwiches.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 5