Spicy aloo (potato) tikki

 

The only trouble with these is that you could be cooking them all day since the family keep eating them. Totally yummy and extremely addictive – i dont know anyone who doesnt love these. Honest.

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Ingredients

Light olive oil for frying

1 tsp cumin seeds

1 onion, finely chopped

2 tsp garam masala

2 tsp chili powder

3 tsp salt

Large handful of coriander, finely chopped

Juice of half a lemon

Three or more green chilies, sliced

I kg of waxy potatoes (baked in their skins in a tray with salt added to the tray to draw out the moisture), then peeled and mashed – this helps to ensure that the potatoes don’t get too wet).

1 cup gram (chickpea) flour

 

Method

Fry the cumin seeds in hot oil until they crackle

Add the onions and fry unit golden brown.

Stir in the, garam masala, salt, chili.

Place the potato into a bowl and spoon the onion mixture onto it; stir to combine evenly.

Cover and allow the mixture to chill for half an hour or so to help firm up the mixture and make it easier to work with.

Add the lemon juice and coriander leaves (leaving these until just before cooking helps the leaves to stay fragrant).

To make the coating, pour the gram flour in a bowl and using a whisk, add enough water to form a thick, sticky, smooth batter.

Heat the oil in a large fry pan.

Take a palm size piece of potato and form into a patty.

Then dip into the batter so that the potato mixture is covered as well as possible. If the potato mixture starts to fall apart, place tikkies into the hot oil and pour two or so teaspoons of the batter on each tikki. Cook for around five minutes or until golden, turn and add more of the batter. Carefully tilt the pan from time to time as you cook to make sure that the sides of the tikki are cooked, too.

Remove with a slotted spoon and drain on kitchen paper.

Serve with fresh lemon juice and chili sauce or mint or tamarind chutney.