Plain Aloo Tikki
Plain Spiced Potato Cakes
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Heat
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Serves
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Prep 10 mins
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Cook 20 mins
A wonderfully warming potato cake that makes a beautiful vegetarian starter.
Hari says
In this version of my Aloo Tikki (my other is Battered Aloo Tikki), the potato is seasoned with ginger and cumin seeds and cooked on a griddle or in a frying pan.
The potato cakes crisp up on the outside and stay beautifully soft inside. They make a delicious starter or side dish, especially with a spicy tomato chutney.
- Ingredients
- Method
- 4 medium potatoes, washed with skin on
- 1 tsp garam masala
- 2 chillies, finely chopped
- 1 tsp salt
- 1 tsp cumin seeds
- 2 tbsp ginger, grated
- Handful of fresh coriander, chopped
Method
- Place potatoes with the skin on in a pan and cover with cold water and bring to the boil. Reduce the heat and leave to cook gently until soft. Drain and leave to cool.
- Once cooled, peel the skin off with your fingers and discard. Grate the potatoes into a bowl.
- Add the salt, garam masala, cumin seeds, chilli, coriander, ginger and mix together.
- Wet your hands so the potato mixture doesn't stick to your fingers and begin to shape the potato mixture into small patties or tikki, roughly 4-5cm in diameter and about 3cm thick.
- Heat a little oil in a frying pan or on an Indian griddle pan or thava.
- Place the cakes in the pan and cook until golden brown. Turn them over and cook the other side. Once crisp on both side serve with a chutney.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 74 |
| Fat (g) | 0.3 |
| of which saturates (g) | 0.0 |
| Carbohydrates (g) | 16.9 |
| of which sugars (g) | 0.7 |
| Fibre (g) | 1.2 |
| Protein (g) | 2.1 |
| Salt (mg) | 0.02 |
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Comments
Comments (2)
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Sarah
Hi Hari
There's no mention of when to add the cumin seeds?!
X
Hari
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