Indian Food Spotlight: Alu Ki Tikki (Potato Patties)

Aloo ki Tikki, Indian food, potato fritters,

Indian Appetizer usually served with chutney sauce

INGREDIENTS

1 lb potatoes (approx. 2 large)

2 tsp salt

1 bay leaf

1 cup fresh or frozen peas

1/2 tsp salt

1/2 red onion

1 inch piece ginger

1 to 2 green chilies (or serrano)

tbsp grapeseed or vegetable oil

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

2 tbsp chickepea flour (also called – besan, chana, or gram flour)

1/2 fresh lemon (1 tbsp lemon juice)

1/2 tsp garam masala

(chickpea flour)

3 tbsp grapeseed or vegetable oil*

tbsp chickepea flour (also called – besan, chana, or gram flour)

1/2 fresh lemon (1 tbsp lemon juice)

It’s a very simple mix of potatoes, peas, onion, ginger, chilies, spices and a touch of fresh lemon juice. To bind it all together you add a bit of besan (chickpea flour). Then you form it into patties and then fry.

DIRECTIONS

Peel and cut the potatoes into about 1″-inch dice.

Then cover with cold water, add the salt and bay leaf and bring to a boil. Then turn the heat down to a simmer and let cook until soft enough to mash, about 15 minutes or so.

Meanwhile go ahead and cook the peas.

Once the potatoes are just cooked through (soft enough to mash, but not mushy), drain and add back to the hot pot and set aside. This will dry out the potatoes a bit while you go ahead and prepare the rest of your mise en place.

To prepare the mirepoix, finely dice the onions, ginger and green chilies. If you like things spicy, add both chilies with or without the seeds. Now, set this all aside while you mash the potatoes.

To fry the mirepoix heat a fry pan over medium high heat. Once hot add the oil, followed by the the onions, ginger and chilies. et cook for about a minute until the onions just start to soften. Then add all of the spices and let cook for a few seconds until aromatic.

To mix the patties, gently fold together the potatoes, peas, onion-spice mixture, chickpea flour and lemon juice.

If adding the cilantro, finely chop and add to the mix.

To form the patties, take about an 1/8 of a cup and form into golf ball-like rounds. Then gently press them flat to form patties.

Up to this step can be done several hours ahead of time, covered and stored in the refrigerator until ready to cook.

To fry the patties use a good non-stick fry pan, if you have one.

Serve the patties either warm or room temperature with tamarind, tomato, or mint chutney.

If desired, sprinkle the tops of the patties with a bit of chat masala.

Heat the pan, over medium heat, once hot add the oil, followed by the patties. Once golden brown on the one side, flip and continue to cook on the other side.

Once golden brown and heated through place onto a plate lined with paper towels.

* Note: The amount of oil you use is up to you, basically it is just used for color. The more oil you use the more evenly golden they will be.

Serve the patties either warm or room temperature with tamarind, tomato, or mint chutney. If desired, sprinkle the tops of the patties with a bit of chat masala.

Recipe from Rouxbe Cooking School