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 a side dish… The Aloo tikka’s in my picture contain gardens peas as a variation on the theme or you could also add cooked chickpeas.
200g king Edwards or maris piper potatoes, peeled and quartered
2 strands spring onions – finely chopped
½ tsp salt or to taste – definitely add whilst the potatoes are boiling
1 tsp roasted cumin seeds
¼ tsp turmeric
½ tsp green chillies – finely chopped
1 tsp finely chopped ginger
2 tsp toasted sesame seeds
½ tsp chaat masala (optional)
1 tbsp lemon juice
A generous handful of chopped fresh coriander
30g garden peas – optional
5 tbsp panko or normal breadcrumbs to coat before frying
2 tbsp oil to fry
- 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 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 4 cm diameters by 1cm thick. Dust a little breadcrumb 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 tbsp of oil in a non stick pan and when the oil is warm place in them. Fry on a medium heat for about 5-8 minutes on each side until they are crisp and golden.
- Serve with a chilli and mango dressing or hot and spicy tomato chutney.
Cooks Tip 1: You could try adding some cooked chickpeas to the filling to add texture and sweetness as an alternative to the peas. 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.