Indians love snack food, they love hot, spicy, steaming finger licking street food, usually cooked in front of them slathered in sauces and chutneys, consumed on the go as they go about their daily business.
Aloo tikki is a firm favourite, each region in India has their own way of making it, coated in eggs, gram or corn flour, deep, shallow or pan fried! Food cooked on a tawa - Indian griddle pan /skillet usually made from cast iron, requires little or no oil making these potato cakes a healthier option. They can be pan cooked and also be grilled or baked.
1 onion, finely chopped
500g potatoes, boiled/mashed
75g fresh peas
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garam masala
2 tablespoons coriander, chopped
1 inch ginger, chopped (optional)
1 - 2 chillies, chopped (optional)
4 tablespoons Semolina
Juice of ½ lemon
2 tablespoons oil
Time: 30-40 minutes.
Tip: A Curry On Cooking Bombay Potato Kit can be used to make the spicy potato mix, just add the semolina and lemon juice.
In a large bowl add all the ingredients apart from the oil. Mix well. Taste and adjust seasoning.
Grease palms with a little oil, divide and shape the potato mixture into bite size portions, flatten into patties.
Heat a tawa or a frying pan with a teaspoon of oil until medium hot. Add the tikki, cook until golden brown, carefully flip over, gently press down on the tikki and repeat.
Serve warm with chutney and a mint yoghurt dip but our favourite is a dollop of tomato ketchup on the side!
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