Aloo Tikki Chaat

Aloo Tikki Chaat

Sounds exotic, doesn’t it? Commonly found in the “Starters” section on Indian restaurant menus, Aloo Tikki Chaat is a fried potato cake, flavoured with spices and fresh herbs. I like to add some toasted nuts (similar to a “batata vada”) to give a more interesting texture. The spicing here is simply a guide, adjust according to your own taste.

I like to serve these with some poppadoms, spicy mango chutney and some lime pickle. Oh, and a large frosty Cobra beer. 😉

Ingredients

  • 800g potatoes (approx 4 large potatoes)
  • 1 green chilli, finely chopped
  • handful of cashew nuts (or skinned peanuts), toasted in a dry pan and roughly chopped
  • butter & oil
  • 1 clove garlic, minced
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp garam masala
  • 1 tsp black mustard seeds
  • 1 tsp black onion (nigella) seeds
  • fresh coriander

Method

  1. Peel the potatoes and cut into quarters. Boil in salted water until tender, then mash. Season to taste with salt and freshly ground black pepper. That’s your base done.
  2. Heat a large knob of butter (add a little oil to stop it burning) in a small pan and add your spices. Mix the garlic and spices into the butter and cook until the mustard seeds start popping. Remove from the heat.
  3. Add the spicy butter to the mashed potato along with the nuts, green chilli and a handful of finely chopped fresh coriander. Mix well.
  4. Flour your hands and shape the potato into cakes, dusting both sides with flour as you go. You should get about 8 decent sized cakes out of this mixture. (I use a scone cutter to get a nice uniform shape to the cakes.)
  5. To cook, heat some oil in a pan and get it quite hot. Place the cakes in the pan and reduce the heat. Fry on both sides until golden brown.

Makes 8 cakes approx.

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