Aloo Tikki – Indian potato patties

• potatoes↗500 г g

  Maris Piper or King Edwards, cut into even pieces

• bread crumbs↗3 ст. л. свіжих tbsp
• all-purpose flour↗1 ст. л. tbsp
• sunflower oil↗3 ст. л. tbsp

  plus extra for frying

• red onion↗1 маленька

  finely chopped

• ginger↗20 г свіжих g

  peeled and finely grated

• green chili↗1

  seedless, finely chopped

• Kashmiri chili powder↗½ ч. л. tsp
• garam masala↗½ ч. л. tsp
• ground cumin↗1 ч. л. tsp
• mango powder↗1 ч. л. tsp

  (amchoor) or juice of ½ lemon

• peas↗75 г замороженого g

  frozen

• coriander↗2 ст. л. подрібненої tbsp

  chopped

Step-by-step instructions

1. 1

   Fill a large pot with salted water, bring to a boil and cook the potatoes until tender when pierced with a knife. Drain the water, mash the potatoes, let them cool, then add the bread crumbs and flour and mix.

2. 2

   Now prepare the filling. Heat the oil in a pan, sauté the onion until soft. Add ginger, green chili, spices and mango powder, stir, then add the frozen peas.

3. 3

   Cook over medium heat, stirring constantly until the peas soften. Remove from heat, mash the peas with a fork, add chopped coriander and let cool.

4. 4

   Divide the potato mash into 9 portions, wetting your hands. Shape each portion into a disc about 5 cm in diameter and 1 cm thick. Place a teaspoon of the spiced pea filling in the centre, carefully wrap it with potato mash so it is fully sealed. Flatten the “tikki” to resemble a patty. Repeat with the remaining mixture and filling, place the formed patties on a tray and chill for 20–30 minutes to firm up.

5. 5

   Heat 6–8 tbsp of oil in a large pan or on a grill, fry the tikki in batches over medium heat until golden and crispy. Serve immediately with tamarind and date sauce and a coriander dressing (see “Served with” section below).