If you mean aloo tikki
, as always the "secret" is controlling the moisture. Aloo tikki
does it with bread crumbs. I wrote this recipe using peas only, but you can add any vegetables you feel like adding. The recipe may be halved or doubled proportionately. It makes a good first course, party app, or add a green salad and they make a fine lunch.
(8 large, 12 medium, or 24 bite-size)
6 medium russets
1 large onion (white or yellow), or 2 medium
3 tbs oil or ghee
1 tsp garam masala
1 cup frozen peas
1 or 2 whole serrano
1 tsp amchur
(if you can find it)
1/4 cup rough chopped, fresh cilantro
3/4 cup bread crumbs
Oil for deep or pan frying
Peel the russets, cut them into six or eight pieces each. Put them in a pan with cold, salted water to cover, bring to the boil, reduce to a simmer and cook until fork tender (about 10 minutes). Drain them in a colander or strainer, and hold them there to cool more or less completely.
While the potatoes are cooling, cut the onion into medium or fine dice, as you like. Mince the serrano(s). Saute the onion in the oil or ghee over medium-high heat until it begins to brown. Add the serrano and the garam masala, cook for a couple of minutes more. Reduce the heat to low, stir in the peas; and when the peas are just warmed through, remove the pan from heat. Add the amchur
(if using) and the chopped cilantro. Stir to combine evenly and set aside.
Rice or mash the potatoes. Fold in the crumbs, then the vegetable mixture; working the potatoes as little as possible to get an even combination (overworking will make them dense and heavy). Portion the mixture. Form into patties or cakes of any size you like; or in bite-sized balls. Pan or deep fry until crisp and GBD on the outside. Drain on paper towels.
Serve with cilantro/mint or mango chutney, and/or tamarind sauce.