Name: Chupi rustam tikki recipe by Ruchi Bhatia at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2- medium size brinjal; 2-medium size onion; For chutney-; 3/4 cup grated coconut; 3 tb spoon roasted peanut; 1/2 t.spoon cumin seed; 1 tb spoon roasted sesame seeds; Few coriander leaves; 1 t. Spoon tamarind pulp; Salt according to taste; 1/2 t. Spoon red chilli; For tikki covering-; 4 boiled and mashed potatoes; 2 bread slices; Salt; Chilli powder; 1/2 spoon chole masala; 1/2 spoon chat masala; Oil for frying; 2- medium size brinjal

ABOUT Chupi rustam tikki RECIPE

My nani used to make this tikki and all of us relish a lot... She use to call it chupi rustam tikki because from outside it use to look normal tikki but it has so many layers of diffrent ingredients from inside. With every bite we get diffrent taste some time soft bringal comes with a bite and in another bite you get the taste of crunchy onion.. This is one special heirloom recipe which is very close to my heart and even my kids.. I mean the fourth generation of our family also enjoys it.

Ingredients Serving: 4

2- medium size brinjal
2-medium size onion
For chutney-
3/4 cup grated coconut
3 tb spoon roasted peanut
1/2 t.spoon cumin seed
1 tb spoon roasted sesame seeds
Few coriander leaves
1 t. Spoon tamarind pulp
Salt according to taste
1/2 t. Spoon red chilli
For tikki covering-
4 boiled and mashed potatoes
2 bread slices
Salt
Chilli powder
1/2 spoon chole masala
1/2 spoon chat masala
Oil for frying
2- medium size brinjal

Instructions

For chutney -Mix all the ingredients of cutney, churn them in mixer and make a fine paste.
For tikki -Mix mashed potatoes, bread and spices. Fry brinjal. Take one slice of onion put chuney on both the sides, cover both the sides with fried brinjal. Take good amount of potato mixture flatten it with your palm, now put brinjal -onion on it and seal it nicely. Give it good round shape with your palm. Deep fry the tikki. Serve hot with mint coriander cutney.

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