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Alu Tikki (Potato Cutlets – Sindhi Style)
(Futura Nonstick Frying Pan 26 cm)

Yield: 12 tikki	6 minutes per batch of 4 tikki
4 slices (each 8 cm x 7 cm x 1 cm) bread  1 cup / 240 ml water  4 large (1 1/3 lb / 600 g) potatoes  'boiled', peeled and mashed while still hot 2 green chillies  finely chopped 2 tbsp / 30 ml coriander leaves  finely chopped 1½ tbsp / 22.5 ml mint leaves  finely chopped 1½ tsp / 7.5 ml salt  ½ tsp / 2.5 ml red chilli powder  1 tsp / 5 ml cumin seeds  1½ tbsp / 22.5 ml vegetable oil
Method
1 Immerse each bread slice in water for 15 seconds. Squeeze out and discard water. Break bread into tiny pieces. Mix bread and all other ingredients except oil. Make 12 patties about 2¾ inch/7 cm in diameter, ½ inch/1.3 cm thick. 2 Heat 1½ tsp/7.5 ml oil in frying pan on medium heat about 3 minutes (for pan other than 26 cm see Special Instructions below). Add 4 patties. Fry on both sides till golden brown (about 3 minutes on each side). Remove. Fry remaining patties in the same way. Serve hot, accompanied with chutney or tomato ketchup.
Special Instructions 1 For 18 cm pan, a small burner is recommended. Step 2: Heat ¾ tsp/3.8 ml oil in pan on medium heat about 2 minutes. Add 2 patties. 2 For 22 cm pan, a small burner is recommended. Step 2: Heat 1 1/8 tsp/5.6 ml oil in pan on medium heat about 2 minutes. Add 3 patties. 3 For 30 cm pan, in Step 2, heat 2¼ tsp oil in pan on medium heat about 3 minutes. Add 6 patties.