Aloo tikki
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
When I was growing up, my mum used to make aloo tikki once a week for me and my friends. She would make it in many different ways, sometimes filled with paneer or squashed peas, and served with chickpeas or on their own.
Each serving provides 345 kcal, 8g protein, 46g carbohydrates (of which 3g sugars), 13.5g fat (of which 2g saturates), 6g fibre and 3.3g salt.
By Romy Gill
Ingredients
For the aloo tikki
- potatoes: 600g/1lb 5oz potatoes, peeled and cut into chunks
- salt: 1½ tsp salt
- spring onions: 4 spring onions, white and green parts finely chopped
- chillies: 2–3 small chillies (bird’s eye or similar), finely chopped, seeds in
- fresh coriander: handful fresh coriander, finely chopped
- coriander: 2 tsp ground coriander
- cumin: 1 tsp cumin seeds, toasted and crushed
- ginger: 1 tsp ginger powder
- panko breadcrumbs: 3 tbsp panko breadcrumbs or any other breadcrumbs
- sunflower oil: sunflower oil, for shallow frying
- chutney: tomato ketchup or tamarind chutney, to serve (optional)
For the chickpeas
- sunflower oil: 4 tsp sunflower oil
- cumin: 1 tsp cumin seeds
- ginger: 2 tsp finely grated fresh root ginger
- chilli powder: 1 tsp red chilli powder
- turmeric: ½ tsp ground turmeric
- salt: 1 tsp salt
- coriander: 2 tsp ground coriander
- tomato purée: 5 tsp tomato purée
- chickpeas: 300g/10½oz tinned chickpeas, drained and rinsed
- fresh coriander: handful fresh coriander
Method
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.
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.
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.
