ACK 8.9: Alu ki tikki

Alu ki tikki

Fried potato patties

Slow cooking forms a crust on both sides of these potato cutlets, which gives them a special texture and flavor. Without the peas and the chick-pea flour, alu ki tikki is often served on Ekadasi days, when devotees fast from grains.

Preparation and cooking time: 40 min-1 hr

5 medium-sized potatoes
1 1/2 cups (200 g) fresh peas
1 cup (100 g) carrots, diced
1 cup (100 g) cauliflower, minced
1 teaspoon garam masala
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida
2 dried chillies, crushed
2 tablespoon chopped fresh coriander or parsley leaves
1 teaspoon salt
1 tablespoon lemon or lime juice
3 tablespoon chick-pea flour, dry-roasted
2 tablespoon butter or ghee

Boil the potatoes. Steam the other vegetables until they are soft. Drain the potatoes and other vegetables. Peel the potatoes, then break them into chunks and combine them in a large mixing bowl with the other drained vegetables, the spices, the lemon juice, and finally the chick-pea flour. Use a fork or masher to mash all the ingredients thoroughly.

Form the mixture into 8 patties about 1 inch (2.5 cm) thick. Then heat a heavy-bottomed frying pan over low heat and put in a little butter or ghee. Put in several patties at a time, leaving enough room between them to insert the spatula. Cook each side for 12-15 minutes. When one side becomes golden-brown, work your spatula under the patty, without breaking the crust, and turn it over. If the patties are cooking too quickly, lower the heat.

Alu ki tikkis go well with tomato chutney and a raita.

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