Aloo Tikki (2 Pcs) Recipe

Name: Masala Indian Kitchen - Novis Aloo Tikki (2 Pcs) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups russet potatoes, peeled and cubed; 1 cups frozen green peas (thawed) or fresh peas; 1 piece green chili, finely chopped; 2 tbs fresh cilantro, finely chopped; 1 tsp ginger, grated; 1 clove garlic, minced (optional); 1 tsp cumin seeds (jeera), toasted and lightly crushed; 1 tsp garam masala; 1 tsp red chili powder (adjust); 1 tsp ground coriander; 1 tsp amchur (dry mango powder) or lemon juice; 1 tsp salt; 3 tbs bread crumbs (plus extra for coating); 1 tbs cornstarch or rice flour (binder); 3 tbs oil for frying; 2 tbs tamarind chutney; 2 tbs mint-coriander chutney; 2 tbs plain yogurt or raita; 2 tbs finely chopped onion; 1 piece lemon wedges

Inspired by Masala Indian Kitchen - Novi

Time30m

Serves2

potato and green peas spiced patties

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Ingredients

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For the potato-pea patties

2 cups russet potatoes, peeled and cubed

1 cups frozen green peas (thawed) or fresh peas

1 piece green chili, finely chopped

2 tbs fresh cilantro, finely chopped

1 tsp Ginger, grated

1 clove garlic, minced (optional)

1 tsp cumin seeds (jeera), toasted and lightly crushed

1 tsp Garam masala

1 tsp red chili powder (adjust)

1 tsp Ground coriander

1 tsp amchur (dry mango powder) or lemon juice

1 tsp Celtic sea salt

3 tbs bread crumbs (plus extra for coating)

1 tbs cornstarch or rice flour (binder)

3 tbs oil for frying

Optional accompaniments

2 tbs tamarind chutney

2 tbs mint-coriander chutney

2 tbs plain yogurt or raita

2 tbs finely chopped onion

1 piece lemon wedges

Method

For the potato-pea patties

Cook potatoes and peas

Place cubed potatoes in a pot, cover with water, add a pinch of salt, and bring to a boil. Cook until potatoes are tender (about 10–12 minutes). During the last 3–4 minutes add the peas so they cook through. Drain well and return to the pot.

Dry and mash

Allow the drained potatoes and peas to sit in the hot pot for 1–2 minutes to evaporate excess moisture. Mash thoroughly with a potato masher or fork until mostly smooth with small pea bits remaining for texture.

Season and bind

While the mash is still warm, add chopped green chili, grated ginger, minced garlic (if using), chopped cilantro, toasted crushed cumin seeds, garam masala, red chili powder, ground coriander, amchur or lemon juice, salt, 3 tablespoons breadcrumbs, and 1 tablespoon cornstarch or rice flour. Mix well to form a cohesive mixture. Taste and adjust salt or spices.

Form patties

Divide the mixture into two equal portions. Shape each portion into a round, slightly flattened patty about 3–4 inches (7–10 cm) wide and 1/2 inch (1–1.5 cm) thick. If the surface is sticky, lightly coat your hands with a dusting of breadcrumbs or flour. Optionally press a little extra breadcrumbs onto both sides to help crisping.

Pan-fry until golden

Heat 2–3 tablespoons oil in a nonstick or heavy skillet over medium heat. Once hot, place the two patties in the pan without crowding. Cook 3–4 minutes on the first side until a golden-brown crust forms, then carefully flip and cook another 3–4 minutes until the other side is golden and the patties are heated through. If they brown too quickly, reduce heat to medium-low so centers cook without burning the exterior.

Drain and keep warm

Transfer cooked aloo tikkis to a plate lined with paper towel to absorb excess oil. Keep warm in a low oven (100–120°C / 210–250°F) if serving later.

To serve

Place one or two aloo tikkis on a serving plate. Serve hot with tamarind chutney and mint-coriander chutney on the side, a spoonful of plain yogurt or raita if desired, sprinkled finely chopped onion, and a lemon wedge. For street-food style, top patties with a drizzle of chutneys and a little chopped onion and cilantro before serving.