Aloo Tikki

If you have extra mixture leftover from the potato paratha, you can make these aloo tikki for breakfast. My Mom calls them "cutlas", and adds green peas, carrots and onions.

4 slices of bread (ground to make bread crumbs)
Mashed Potato mixture (See Potato Paratha from last entry)

1. Toast the bread slices. Then, take off the edges and blend the bread pieces until they form bread crumbs.
2. Take the mashed potato mixture and form into small oval shape and flatten gently with palm of hands.
3. Dip the ovals into breadcrumbs.
4. Heat up a griddle. Drizzle a bit of oil and bake the potato tikkis on both sides until golden brown.

Then, place 2-3 tikkis on plate. Top with chopped tomatoes and onions and yogurt. I added red chilli pepper, cumin powder, and salt in the yogurt. We also topped with a dash of hot sauce. Tasted great!
*The pickled onions would be great with this. Equally good, would be cilantro chutney mixed in yogurt. There's always next time ..