Aloo tikka with spiced peas and sweet and sour yoghurt
These crispy potato patties are extremely delicious both as a starter or a bite with drinks
SERVES
6
PEOPLE
PREP TIME
22
MINUTES
COOKING TIME
10
MINUTES
Ingredients
2-3 large potatoes, boiled in their skins
1 tsp salt
2 tbsp ghee (clarified butter)
1 tbsp gram flour (optional)
For the stuffing:
2 tbsp of oil
½ tbsp fresh ginger, peeled and minced
1 green chilli, chopped
110g (4 ozs) green peas, cooked or frozen peas defrosted
20g (¾oz) chopped raisins (golden)
¼ tsp salt
red chilli powder, to taste (optional)
1 tsp coarsely ground dry-roasted cumin seeds
1 tbsp ghee (or oil), for pan-frying.
To serve:
250g (9oz) yoghurt
1 tsp cumin
1 tsp sugar
pinch of salt
Method
Peel the potatoes and once they are cool enough to handle, grate them very finely.
Add salt and ghee and knead until properly mixed, add one tablespoon of gram flour if too soft and starchy.
Divide it into 12 equal portions and roll each into a small ball.
To make the stuffing: Heat the pan and add the oil, then add ginger and green chilli and sauté for one or two minutes.
Add the green peas and raisins and all the spices and check the seasoning.
Taking one at a time, gently flatten each ball into a round patty of about 1cm (1/2 inch) thick and place a portion of stuffing in the centre.
Fold the edges together very carefully so that mixture does not come out.
Now very gently flatten it into a 5cm (2 inch) patty. Repeat the procedure for all potato balls.
To make the stirred yoghurt: Heat a pan over a medium heat. Roast the cumin until really quite dark, grind in a pestle and mortar.
Add one teaspoon to the yoghurt with the sugar and a pinch of salt. Taste and adjust seasoning.
Heat the ghee or oil in a non-stick pan over a low heat.
Slip in the patties, not too many at a time, into the pan. Fry on both sides until crisp and golden brown, over a low heat, adding ghee if required.
Serve aloo tikka hot with stirred yoghurt.
