Aloo Tikkis
Aloo Tikkis are spiced potato cakes. I love to make a batch and then freeze them so I can easily pop them in the oven when guests stop by unexpectedly during Diwali.
YIELDS
4
Ingredients
- 400g potatoes, peeled and chopped into small pieces
- 2 cloves garlic, finely chopped
- 3 tablespoons fresh cilantro, finely chopped
- 2 tablespoons mild curry paste
- 50g fresh breadcrumbs
- Juice of half a lime
- Salt, to taste
- 3 tablespoons vegetable oil
- Yogurt dip to serve
- 1 tablespoon sweet mango chutney (optional)
Directions
- Boil the potatoes in plenty of salted water for 15 minutes or until tender.
- Drain and allow to steam for a few minutes to dry them out.
- Transfer to a large plate and mash with the back of a fork, spreading them out so they start to cool.
- Stir in the garlic, fresh cilantro, Mild Curry Paste, breadcrumbs and lime juice.
- Taste and add a little salt if you need to.
- When cool enough to handle, divide the mixture into eight even pieces. Using wet hands, roll the potatoes into balls before flattening them a little in the palm of your hands.
- Gently heat the oil in a frying pan.
- Fry the tikkis on all sides until golden and crispy.
- Sprinkle with fresh cilantro and serve hot. Enjoy!
TIP: I love to enjoy my Aloo Tikkis with a yogurt dip. My favourite is to mix it with a spoonful of Sweet Mango Chutney. It’s a game-changer! For filming, I can also serve these with pickled onions and fresh lime wedges to dress up the plate a little more.
