Snack · 40 min · indian

Aloo Tikki with Tamarind

✓ USDA-verified nutrition data

Ingredients

• 2 Potatoes
• 1/2 cup Green peas
• 1/4 cup Tamarind chutney
• 1 tsp Cumin
• 2 tbsp Cilantro

Steps

1. Boil the potatoes in well-salted water until a knife slides through with no resistance, 18 to 20 minutes.
2. Drain and let them steam-dry in the colander for 5 minutes. Wet potatoes make fragile tikkis that fall apart in the pan.
3. Mash with the peas, cumin, 1/2 teaspoon of salt, and half the cilantro. A few lumps are fine and add pleasant texture.
4. Form into 8 patties, about 1/2 inch thick, with damp hands.
5. Heat 2 tablespoons of oil in a large skillet over medium heat until it shimmers.
6. Fry 4 to 5 minutes per side, until deep golden with a crisp crust. Beginner tip: don’t move them for the first 3 minutes. The crust needs undisturbed contact to set, or it sticks and tears.
7. Serve hot with tamarind chutney drizzled over the top and the remaining cilantro scattered on.

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