Sunday, May 1, 2016

Spiced Potato Tikki

Now these Potato Tikki are hands down amazing and absolutely delicious!  They are fairly easy to make - there were a few things in making the tikki that I wished I would have known before hand. Specifically after making the making the balls and flatting out the Tikki it says to dip them into flour lightly.  I did that right away and then kind of stacked them.  Unfortunately, because of the moisture of the mixture the flour absorbed right away into the mixture and then the patties started to stick together.  Next time I would have a flour and frying station type thing set up. I would have made the balls all at the same time then get the oil up to heat. Once the oil is up to temperature I would then flatten and flour right before placing them into the oil.

They are something else and a real treat!  I served with the Date and Tamarind Chutney.  This could very well be the best thing I made from the cook book and will be a definite staple in the house for the future!  

Spiced Potato Titkki
1 lbs potatoes (yukon gold, all-purpose)
2-inch piece of ginger, peeled and roughly chopped
1 fresh green chili, roughly chopped
2 tbsp canola oil (plus extra for frying)
1 tsp cumin seeds
1 large red onion, finely chopped
1/2 tsp chili powder
1 tsp garam masala
2 tbsp all-purpose flour (plus extra for coating the tikkis)
1/2 cup peas (fresh or frozen)
Juice of 1/2 lemon
3 tbsp chopped cilantro

  1. Peel the potatoes and cut them into equal chances. Place in a pan with a lid, cover with cold water, put the lid on, and bring them to a boil, then reduce to a simmer. When tender, drain them and mash with a potato masher. Put them to one side.
  2. Using a mortar an pestle, bash the ginger and the green chili along with a pinch of salt into a coarse paste and put to one side.
  3. Put oil into a large frying pan on a medium head and, when it's hot, add the cumin seeds and the chopped onion. Fry for 6 to 8 minutes, then add the ginger and chili paste, a teaspoon of salt the chili powder, and the garam masala, and stir-fry for a couple of minutes. 
  4. Next add the mashed potato and flour, stir to mix, then add the peas, lemon juice, and cilantro. Mix thoroughly and cook for a further 2 to 3 minutes or until the peas are tender. Take off the heat and put to one side until cool enough to handle. 
  5. Preprare a bowl of flour to coat the tikkis with. When the mixture has cooled, take a bit of it and roll it into a golf ball shape. Flatten it out to make a patty and dip it into the flour to lightly coat. To check for seasoning, heat a teaspoon of oil in a frying pan, and add, when it's hot, fry the tick for 3 minutes on each side or until brown and crispy. Remove with a slotted spoon. Adjust the seasoning as necessary, then make up the rest of the patties. Fry them in batches (around 6 at a time), so as not to overcrowd the pan. To keep the fried ones warm you can put them in the oven on a low heat until they are ready to be served. 

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