Curd Tikki – Materials
Boiled Potatoes – 4-5 large mash Cornflour or cornstarch – 5-6 tablespoon Salt – to taste Red chilli-1/2 teaspoon (according to your own) Green chilli finely chopped-1 (optional) Green-coriander – finely sliced a bitYogurt-1 Bowl run with mustard (curd of big consistency) Bread-5-6 slicesRefined oil – for frying Refined oil-1-2 tablespoon for chunk Link Leaf-10-12 Rai-1/4 teaspoon Coconut – a little bit of a grind Recipe to make -First boil the potatoes and mash it when it is cold. Now add cornflour in it, add salt, chilli, green coriander, green chilli and mix well.
Now take an embroidery or pan and add oil to fry and let it warm. Now shape that potato bag round round round tikki. And put in the embroidery to fry. Bake the tikkis thoroughly until crispy on both sides. On the other side, add oil in the leaning pan, add mustard in the oil and add curry leaves, and turn off the gas. Put him aside. Now take bread slices, cut round round with a bowl, try to cut bread to size tikki or bread size tikki.
Now put crispy tikki in a plate and dip the bread that we have cut in curd well and keep that bread well over the tikki, now put a spoon on the top of the choung ready. Now serve it with tamarind sauce and green coriander sauce. Tip – To increase the taste, do the survey by adding mattered coconut on it.
