Spiced Potato Patties - Two ways
Quick and easy patties which are vegetarian and gluten-free. Add a burger bun and some onion and tomato for a filling lunch or simply serve as is for an evening snack!
Weirdly enough, aloo tikki (a distant cousin of the hash brown) is one of the dishes that I never ate! Yet the food I never ate is as important a part of my gastronomic nostalgia as all the food I ate.
Growing up in a small suburb (or colony as they are called) in Delhi, visiting the local street food corner or the chaat wala was one of our monthly treats. We would take a ride in a cycle rickshaw to visit our chaat wala who served mouth-watering delicacies like gol gappa, aloo chaat, paapdi chaat and of course the Aloo Tikki!
Now being the spice-wuss that I am, I was the only one in the group who could not eat the aloo tiki as it was served with a spicy green chutney. While the others relished the hot aloo tikkis with spicy green chutney, my eight-year-old-self ate plain salted pieces of potato. At that time, I didn’t quite think of eating the tikki without the chutney. So, aloo tikki became a dish that was off-limits for me!
Years later, I realised that there was no need for me to deprive myself of this delicious Indian street food. Now as an adult I make the aloo tikki and the green chutney, but I always eat the aloo tikki without the chutney :)
Aloo Tikki – Smart Cooking Tip
Pair the Aloo Tikki with some soft bread rolls, onion, tomato and coriander chutney for a easy to eat scrumptious lunch!
Here’s the recipe of this once forbidden food that I now relish.
500 gms Boiled Potatoes
150 Gms of Activated Poha/Rice Flakes
1/4 Cup Boiled Peas
2 Green Chilles Chopped
1 tsp Ginger Chopped
1 Tbsp Chopped Cilantro
½ tsp Whole Cumin / Jeera
1 tsp Red Chilli Powder
½ tsp Coriander / Dhaniya Powder
1.5 tsp Mango / Amchur powder
Pinch of Asafoetida / Hing
½ tsp Garam Masala
½ tsp Kala Namak
½ tsp Salt
1. Boil the potatoes taking care to leave them a little firm. Peel and grate the potatoes.
2. With gentle hands, mix the potatoes, activated rice flakes and the chopped cilantro
3. Heat some oil in a pan and add the peas, chillies and ginger into it along with the spice mix, allow to cook and cool
4. Mix the spiced peas with the potato and rice flakes and then mash them together
5. With oiled hands, take small portions of the potato mixture and shape into small patties before shallow or deep frying them. *You can make the patties before hand and refrigerate for upto 4 hours
6. Serve with a coriander or mint chutney if you like.Save the recipe on Tiffin&Table Pintrest as well.