ALOO TIKKI RECIPE (INDIAN POTATO PATTIES)
Aloo Tikki is a popular North Indian street food snack of savory, spiced and crispy potato patties. A basic Aloo Tikki Recipe is made with potatoes, spices, herbs, breadcrumbs or a binding flour and can be stuffed with a filling of mashed cooked green peas or cooked chana dal or paneer.
Provided by Dassana Amit
Categories Snacks
Time 40m
Number Of Ingredients 23
Steps:
- The potatoes and green peas have to be cooked together first. You can choose to leave out cooking green peas if you do not want to stuff the patties.
Nutrition Facts : Calories 202 kcal, Carbohydrate 26 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 573 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
POTATO AND PEA PATTIES WITH INDIAN SPICES
This is another one of Suvir Saran's ideas, which I have adapted. The whole spices in this mix contribute not only amazing flavors, but texture as well. I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
Provided by Martha Rose Shulman
Categories dinner, lunch, burgers, main course
Time 45m
Yield 8 patties
Number Of Ingredients 12
Steps:
- Peel cooled baked sweet potatoes and place in a large bowl.
- Place quartered red potatoes in a steamer over 1 inch of boiling water and steam for 15 to 20 minutes, until tender. Remove from heat and add to bowl with sweet potatoes. Mash potatoes together. The red skins will fall apart. Stir in cilantro.
- Combine 2 tablespoons of the oil with ground red chiles or red pepper flakes, coriander seeds and cumin seeds in a large, heavy skillet and heat over medium-high heat until cumin is fragrant and golden-brown, 1 to 2 minutes. Stir in cayenne and then scrape in potato mixture and salt to taste. Stir in peas and cook just until potatoes and peas are warmed through, about 2 minutes, stirring and scraping the bottom of the skillet often to work in any browned bits. Transfer mixture to a large bowl. Stir in lemon juice, taste and adjust salt, and set aside to cool completely.
- Take up about 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking). Roll ball in the panko or chickpea flour, then gently flatten into a patty. Set on a plate and continue with the rest of the mixture. Refrigerate uncovered for 1 hour or longer (the longer the better).
- When you're ready to cook, place a rack over a sheet pan. Heat 2 tablespoons of oil in a 12-inch, heavy nonstick frying pan over high heat. Swirl pan to coat with the hot oil. Lower heat to medium. Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes. Turn and brown for about 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Keep patties warm in a low oven until ready to serve. Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 263 milligrams, Sugar 4 grams
INDIAN POTATO PANCAKES WITH CURRY-LIME YOGURT
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Fry Hanukkah Yogurt Pea Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24 pancakes
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
- Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with Curry-Lime Yogurt.
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- Heat the remaining tablespoon of oil in a large skillet over medium flame. Cook the patties until golden brown on both sides.
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