Aloo tikis are a common street snack in India. Traditionally they are served smothered in chole, a chickpea curry, sev noodles, sweet tamarind chutney and spicy cilantro chutney. As a result, most tiki is plain, and all their flavour is derived from the curry and sauces.
I created this version for the following reasons, I absolutely hate chole, and the main item from which the name of the dish is derived is plain and tasteless.
My version focuses on making the tiki flavorful. I cook the potatoes with bay leaves, black peppercorns, and a hint of Garam masala. The potatoes are mashed with ghee, minced mint and cilantro, grated cheddar or mozzarella cheese, chaat masala, chilli powder and cooked green peas. This mixture is mixed together and allowed to marinate in the fridge overnight so the flavours come together.
The finished patties is gooey and crispy and all the flavours are highlighted. Yes, I think it is perfect, but it took me some time to work out. Hope you enjoy them. For more recipes created by me click here.
2 lbs potatoes
1 bay leaf
6-8 black peppercorns
1 clove garlic, sliced
1/2 teaspoon garam masala
1/2 cup cream
3 tablespoons butter
1 tablespoon chaat masala
fresh green chiles, finely diced, to taste (Optional)
1 handful of fresh cilantro leaves
1/2 cup cheddar cheese
1/2 cup frozen peas
1/2 onion, fried brown (optional)
Salt to taste
Oil for frying
Boil the potatoes with garlic, bay leaf, garam masala and peppercorns and mash well using a ricer or a food mill.
Cook the peas in boiling water with a bit of salt for 3 minutes and drain.
mix everything together until evenly mixed. Taste and adjust seasoning as needed.
Make small tikkis by hand. Please be gentle, they should not be mushed together.
Heat a frying pan, preferably non-stick, add oil, just a touch, and fry the tikkis on medium-high, for about 2-3 minutes. Check if the tikki is well browned and flip over, careful it will be really soft and will want to break apart. Cook the second side till light brown. Serve immediately with chutney of choice.
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