Aloo Tikki
Battered Potato Cakes
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Heat
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Serves
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Dietary Info
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Prep 20 mins
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Cook 10 mins
Spicy potato cakes coated in a chickpea batter creating a delicious little snack.
Hari says
These were always served as the vegetarian option at weddings and I did feel sorry for those vegetarians, because when everyone else was indulging in spicy tandoori chicken and lovely lamb kebabs, they were just eating a few spiced spuds. I now realise I've spent too many years missing out on what is in fact a wonderful snack. In my version, the potato cake is seasoned simply with ginger and garam masala (I like mine with a touch more spice, but just make them to your own tastes) and the chickpea batter makes them light and crisp on the outside and soft and spicy in the middle. I love making these as they are all about getting your hands really into the food and slopping batter all over the place. Well, that's how my kids like to help.
- Ingredients
- Method
- 4 medium potatoes, washed with skin on
- 1 tsp garam masala
- 2-3 chillies, finely chopped
- 1 tsp salt
- 2 tbsp ginger, grated (3cm piece)
- ½ tsp chilli powder
- handful of fresh coriander, chopped
Batter
- 100g KTC gram flour, sieved
- water
- 1 tsp cumin seeds
- rapeseed oil for deep frying
Method
- Place potatoes with the skin on into a pan and cover with cold water and bring to the boil. Reduce the heat and leave to cook gently until soft. Drain and cool.
- Once cooled, peel the skin off with your fingers and discard. Grate the potatoes into a bowl and add the salt, garam masala, chilli, coriander, grated ginger, chilli powder and mix together.
- Wet your hands, to stop the mixture sticking to your fingers and take a ball of the potato mixture. Shape into small patties or tikki, roughly 5cm in diameter and about 3cm thick.
- Begin to heat the oil in a wok or a small pan.
- In a separate bowl, sieve in the gram flour and gradually pour in a little water to make a thick batter then add the cumin seeds
- Test the temperature of the oil by dropping in a little batter, if it sizzles and rises immediately then it is ready.
- Dip one aloo tikki into the batter until it's covered and then carefully place it into the hot oil. Cook until golden brown (2-3 minutes)
- Remove using a slotted spoon and set on kitchen paper. Repeat with the rest.
Served with
I like these with either a fresh zingy mint chutney on a warm sunny day or a warming chilli tomato chutney on a cosy cool evening.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 107 |
| Fat (g) | 1 |
| of which saturates (g) | 0.1 |
| Carbohydrates (g) | 21.4 |
| of which sugars (g) | 0.9 |
| Fibre (g) | 2.5 |
| Protein (g) | 4.5 |
| Salt (mg) | 0.03 |
This goes well with
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Comments
Comments (9)
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jason
hi there, it says chickpea batter, but there are no chickpeas in the dish. what would you recommend? thanks, jason. -
Hari Ghotra
Hi Aniesa - Yes its a good idea if you do. Let me know what you think. Thanks for getting in touch Hari -
aniesa
Do you have to sieve the gram flour? -
Hari Ghotra
Hi Aniesa Yes you certainly can or you can even chop them into small cubes. Let me know what you think of the dish. Thanks Hari -
Hari Ghotra
Hi Jim Yes for Aloo tikki you do boil them before. Thanks Hari -
aniesa
If you don't have a grater can you mash the potatoes instead? -
Hari
Sorry, previous e-mail was for a different recipe (Potato & onion bites) -
Jim
Hari
Do you boil the potatoes before you grate them ?
Hari Ghotra
Chick pea flour is a very common ingredient in Indian cooking and this is what I am using to make the batter in this recipe. You will find it in Indian grocery shops as well as some of the larger supermarkets too. It's called Besan so do get some. It a great Indian staple to have in the cupboard great for thickening, making pakora and its gluten free. Let me know how you get on. Thanks Hari
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