Crisp Spiced Aloo Tikki with Mint Chutney
Inspired by techniques from NYT Cooking and Serious Eats.
Boiled potatoes are roughly mashed with toasted cumin, garam masala, chilli, ginger, coriander and breadcrumbs, shaped, chilled and shallow-fried, then served with a quick yoghurt-mint chutney.
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Method
- 1
Boil the potatoes. Boil the whole potatoes 20-30 minutes until just tender. Drain and cool 10 minutes.
- 2
Toast the cumin. Toast the cumin seeds in a dry pan for 30-60 seconds until fragrant.
- 3
Mix. Peel and roughly mash the potatoes, then mix in the spices, ginger, chillies, coriander, breadcrumbs, cornflour, salt and lemon juice.
- 4
Shape and chill. Shape into 12 smooth patties 7 cm across and 1.5 cm thick and chill 20 minutes.
- 5
Make the chutney. Blend the mint, coriander, chilli, yoghurt, lemon juice and salt until smooth.
- 6
Fry. Shallow-fry 6 at a time over medium heat 3-4 minutes per side until deep golden. Drain and serve hot with the chutney.
Storage
Cool quickly, cover and refrigerate within 2 hours. Eat within 3 days, reheated until piping hot (75 °C in the centre).
Equipment
- large saucepan
- colander
- large bowl
- potato masher
- tray lined with baking paper
- large non-stick frying pan
- fish slice
- small blender or mini chopper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 249 kcal |
| Protein | 6 g |
| Carbohydrate | 42.6 g |
| of which sugars | 3.5 g |
| of which free sugars | 0.6 g |
| Fat | 6.7 g |
| of which saturates | 1.1 g |
| Fibre | 4.9 g |
| Salt | 1.67 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
