Food for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food has a culture. It has a history. It has a story. It has relationships … Check This Amazing Recipe: Aloo tikki
How to Make Aloo tikki
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 4
Dietary:
Vegetarian
Ingredients
For the aloo tikki
- 600g/1lb 5oz potatoes
- 1½ tsp salt
- 4 spring onions
- 2–3 small chillies
- handful fresh coriander
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp ginger
- 3 tbsp panko breadcrumbs
- sunflower oil
- tomato ketchup or tamarind chutney
For the chickpeas
- 4 tsp sunflower oil
- 1 tsp cumin
- 2 tsp finely grated fresh root ginger
- 1 tsp red chilli powder
- ½ tsp ground turmeric
- 1 tsp salt
- 2 tsp ground coriander
- 5 tsp tomato purée
- 300g/10½oz tinned chickpeas
- handful fresh coriander
Method
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To make the aloo tikki, place the potatoes in a saucepan of water, add ½ tsp salt and bring to the boil. Boil until the potatoes are soft, then drain immediately. Transfer to a large bowl and leave to cool down. Add the rest of the ingredients (except the oil), mash together with the potatoes and mix so everything is well coated. Divide the mixture into 12 equal balls, then press and flatten each one.
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Meanwhile, make the chickpeas. Heat the oil in a saucepan over a medium heat. Add the cumin seeds and, as soon they start to sizzle, add the ginger and cook for 1 minute. Add the chilli powder, turmeric, salt, coriander, tomato purée and 100ml/3½fl oz water and mix well. Add the chickpeas and cook over a medium heat for 4–5 minutes. Stir occasionally and check they don’t stick to the bottom of the pan.
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To cook the aloo tikki, heat about 2 teaspoons sunflower oil in a frying pan. Once hot, turn the heat to medium and cook the tikki in batches, cooking on each side for about 3 minutes, until golden brown and crisp. Serve hot with the chickpeas and tomato ketchup or tamarind chutney.
