I was talking to a dear customer today, Nick is a regular on our classes and really embracing Indian food in all its glory. He’s about to join me on our ‘Cook like an Indian’ class – the two day comprehensive Indian. We got talking about food ! yeees can you believe it? Nick was describing something that sounded like Aloo Tikki’s – a traditional savoury potato patti kind of dish. They are really yummy, so I thought I’d share them with you too! I hope you have a go – they are really simple to make.
My Aloo Tikka’s are a favourite throughout India and are commonly eaten as a street food or late afternoon snack. I think they work well as a starter in the context of modern dining or an additional dish… The Aloo Tikka’s in my picture contain gardens peas as a variation on the theme or you could also add cooked chickpeas.
400 g potatoes, (i like Maris Pipers) peeled and quartered
½ tsp salt or to taste – definitely add whilst the potatoes are boiling
1.5 tsp roasted cumin seeds
½ tsp green chillies – finely chopped
¼ tsp hot chilli powder
2 tsp finely chopped ginger
1 tsp toasted sesame seeds
½ tsp garam masala
¼ tsp chaat masala (optional)
¼ tsp turmeric
1 tbsp lemon juice
A generous handful of chopped fresh coriander
4 strands spring onions – finely chopped
Boil the potatoes in salted water until cooked, drain. When cooled enough to handle peel and grate (not mash – the texture becomes too sloppy) then place in a bowl.
Add the dry spices, ginger fresh chillies, lemon juice and herbs including the spring onions, mix well and season to taste.
Divide the filling into equal sizes portions and shape into cookie sized discs, around 7 cms diameter by 2 cms thick. Dust a little semolina flour over them and place them on a tray in the fridge for about 30 minutes to set and firm up.
When you’re ready to cook them, heat a few tsps of oil in a non stick pan and when the oil is warm place in them. Fry on a medium heat for about 5 minutes on each side until they are crisp and golden.
Serve with a chilli and mango dressing or tomato chutney.
Cooks Tip 1: You could try adding some cooked chickpeas or gardens peas to the filling to add texture and sweetness. Just mash them up a little before adding!
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.