I made aloo tikkian last night: here’s what I did:
boil potatos and mash
add salt, chilli, fresh corriander, and roasted and crushed dhania seeds + zeera, and chopped onion
THEN… I shaped into balls, dipped in egg and fried…
except the mixture was too soft and like kind of exploding in the oil. So I thought maybe it needs something to hold it together. I added besan, and the mixture held together quite well - I reshaped, dipped and fried. All was good - except the flavour had diminished because of the additional besan.
So anyway, my question is: are you supposed to put besan in the mixture when making cutlets? What about onion - is that used?
I have never added besan.Most of the times I do not have to add anything but I made some cutlets a few weeks ago and felt they were a lil too moist…I processed two slices of bread in the food processor and added them to the potato mix and then shaped them and fried them.They tasted really good.
Regarding onions,I had added them.I had added some jalapenos,red onion,salt,black peppers and two slices of bread.Dipped in egg and seasoned bread crumbs and fried them.
Have never added besan either. I think the key here is the excess moisture in the potatoes. After you boil the potatoes and drain them, return them to the pot back on the stove let them dry steam a bit to get rid of any excess water/moisture, then proceed to mash and add the other ingredients. That’s how I make any type of mash potatoes.
In our family we add sautéed mattar/peas and crushed red pepper flakes to our aloo cutlets too.
You can add one tea spoon corn flour while mixing other ingredients..inshaAllah wont b spread
i make cutlus in such a way…i boil chiken with kali mirch n salt…on the other side i boil potatoes. Mash them with chicken threads and in it i use black pepper,a table spoon corn flour,chineese salt, soya sauce n mix them well…n make tikiya and dipped it in egg and cover it with bread crumb..
Yes Khatti maybe you are right about the excess water thing… I was making something else at the same time so when the potatoes were done boiling I turned the chula off but didn’t drain them cus I was busy… they just sat in water for about 20 minutes lol. That could have been it!
I had difficulty shaping the balls - they were sticking to my hands like anything. But I remember I once made them with tuna fish and aloo and I had the same problem - it was like trying to deep-fat fry mashed potatoes. Just not happening lol
I’ll try the corn flour idea next time Tahurra thanks
I have a question regarding shami kabab breaking. how to prevent that?? i wouldn’t wanna add bread crumbs to shami kabab and my shabi kabab ends up breaking apart. should i add egg to it?
sorry i know this question is not related to this thread
after shaping dip in egg and then apply breadcrumbs and then fry , make sure potatoes are not very mashy, I add chopped onions, salt black pepper, zeera and chopped coriander
Over cooking makes the potatoes mushy. When you are boiling them keep a close eye on them. They should be hard enough in a way where they don’t break as soon as you touch them & boil them in a lot of water. Khulla Paani as they say.
Use oil while shaping the cutlets (dip your fingers in oil & put some on the palm of the hand you are using to hold the tikya) & that will prevent the potatoes from sticking to your hands. That is if your potato mixture is otherwise not too mushy.
Bella, for Shami Kababs make sure you don’t add too much water while cooking & the chana Daal, while cooked through shouldn’t be completely mushy before you process the meat mixture.
If you are adding onions to the mixture, make sure you squeeze excess water off the onions after chopping them.
Add raw egg to your mixture after making the mixture but before making the tikyas. After that either throw the mixture in the freezer for 15-20 minutes or put it in the fridge for 30 minutes to 1 hour. This “dries” up the mixture a bit making it easier to form the tikyas.
At rare occasions I have also used a slice or two of bread to hold the mixture together. Trick is to run water over a bread slice making sure it gets wet but not completely soaked, squeeze all the excess water out, crumble the bread & then add to your meat mixture.
Always use a little bit of water while forming the Shami Kabab tikyas (same method mentioned above using oil) Water makes it easy to form Tikya.
General rule that I follow while making tikyas to prevent sticking is use
Water for Shami & Fish Kababs
Oil for Aloo kay Kabab, cutlets, Chapli Kabab, Tikya Kabab, Seekh Kabab & Kachay Qeemay kay Kabab.
