recipe aloo tikki
Prep time: 20 mins
Cook time: 5 mins
3 potatoes, large sized, boiled, skin removed and mashed well
½ onion finely chopped
2 green chillies, finely chopped (optional)
1 tsp red chilli powder (optional)
1 tsp chaat masala (or 1 tsp of fresh lemon juice instead)
½ tsp dry mango powder
1 tsp roasted cumin powder
1 tbsp grated ginger
coriander leaves finely chopped
2 tbsp breadcrumbs
2 tbsp cornflour
oil to shallow fry
some more breadcrumbs to coat the tikkis before frying
1) In a large bowl, combine the mashed potato with rest of the ingredients. Taste and adjust seasoning accordingly.
2) Heat a non-stick pan. Add a couple of tablespoons of oil. Lightly grease your palms and start shaping the tikkis, by rolling them into small balls and slightly flattening them out to form discs. Coat them again in breadcrumbs.
3) Shallow fry till golden brown. Turn the tikkis over and cook the other side too, till they’re golden brown in colour. Remove and place on kitchen paper to drain.
4) Serve hot with ketchup or chutney of your choice.
Anjalina Chugani was born in London but moved to Bangalore, India when she was 15; since 2000, she has been living in Barcelona where she works as an English teacher. A self-taught cook, she held Social Suppers in the meeatings23 space, and has a blog for recipes and food photography,
Join Anjalina for an Indian curry workshop on November 27th, 8.30pm-10.30pm at Espai Boisà on Lluís Pellicer 8. The price is €45, which includes the workshop, dinner, drinks and recipe book.
Sign up at www.espaiboisa.com