In the Essential Kitchen today, we have a great Aloo Tikki recipe that is a wonderful plant-based starter, and can be served as part of a main course.
Aloo Tikki is a traditional Indian recipe that combines potatoes, veggies and spices to make a dough that will be deep friend into bite-sized (depending on your preference) sides that you can use for a home cooked meal or as part of a cocktail dish. It is flexible and for big parts of the process, I improvised. Be warned though, it’s an oily, carb-laden dish, so don’t hold me responsible for the weight you might pick up because you can’t stop eating these.
- 6 potatoes (peeled, boiled & cooled)
- 1 tablespoon mint leaves (chopped)
- 2 green chillis (finely chopped
- 1 teaspoon red chilli flakes
- a pinch of black salt
- a pinch of salt
- lemon juice to taste
- olive oil
- 3 tablespoons rice flour (or corn starch)
Peel and boil your potatoes and allow them too cool down – if you don’t allow them too cool, your Aloo Tikki will be starchy and less crispy.
Then add them to a large bowl, and sprinkle your chopped mint over them (you can also use coriander as a substitute). Add green chilli and red chilli flakes (chilli powder is an optional extra). Season it with black salt, salt and lemon juice to taste. Add rice flour to bind your mixture and mash everything together to create a dough-like mixture. You may need to add an extra tablespoon or two of rice flour to get the right consistency.
Once you have a properly combined mixture, set it aside for about 30 minutes. Once the dough has settled, start breaking it up into pieces. This recipe should serve roughly 10-12 Aloo Tikki nuggets, but you can divide the dough into small balls in whatever size you prefer.
Flatten your Aloo Tikki balls and allow them to settle for a little while before adding them to a pan with a thick layer of olive oil, at a very high heat. Test the oil’s temperature by adding tiny piece of Aloo Tikki dough to the pan and see if it starts to sizzle. Now place your flattened Aloo Tikki balls into the hot oil. Allow them to cook in the oil for about 4-5 minutes on each side, until they are dark brown. Don’t flip until each side is cooked. When each side is cooked, flip one more time and let it cook for a further minute or two.
Place them on a paper towel to drain the oil and serve them hot. Your Aloo Tikkis should be hard and crisp and you can serve them alongside a salad/vegetables or with a sauce of your choice. You can even break them down into pieces and serve with a roti or wrap, with a suitable filling – however, then you’re probably crossing the line with your carb limit for the day…
This recipe was really easy to pull off, took very little time and tasted great. However, I do feel guilty about all the oil and carbs – so perhaps don’t make it too often.
For more awesome recipes lie this, visit the Essential Kitchen section.