Aloo Tikki (Spiced Potato Patty) with Chickpea Curry Recipe
This Aloo Tikki (Spiced Potato Patty) with Chickpea Curry Recipe is a great example of delicious plant-based Indian street food. The small potato cakes and vegetarian chickpeas work well as a starter or lite bite for four people, or the main meal for two people.
45 Mins
60 Mins (plus assemble time)
Serves 4
Ingredients
For the Aloo Tikki- 700g boiled potatoes
- 20g fresh coriander
- 45g boiled carrot, diced (0.5cm)
- 7g coriander powder smoked
- 4g mango powder
- Salt, to taste
- 3g chopped green chilli
- 10g ginger garlic puree
- 10g cornflour
- 100g chop red onions
- 10g ginger garlic puree
- 1g dried fenugreek leaves
- 140g chop fresh tomatoes
- 270g dried chickpeas
- 3g mace powder
- 1g turmeric powder
- 12g cumin seeds
- 16g garam masala
- 13g coriander powder
- 3g green chilli chopped
- 1x whole lime
- 40ml vegetable oil
- Salt, to taste
- 1x black tea bag
- 45ml coconut milk
- 15g vegan butter
- 4g fresh coriander chopped
- 200g fresh baby spinach
- 40g fresh coriander
- 1x lime
- 1x garlic clove
- 6g fennel powder
- 100g green lentil, cooked
- 2g chilli green
- 4g chaat masala
- 15g pomace oil
- 40g ice cubes
- Salt, to taste
- 1x tamarind brick, small block
- 50g pomegranate molasses
Method
For the Aloo Tikki
Boil the potatoes until soft and chill. Peel the skin and crush. Heat a non-stick pan on medium heat and add coriander powder and a quick toss to get the spice smokey flavour, cool it down at room temperature. Take the crushed potatoes and add coriander powder and all other ingredients and mix. Form into a 60g – 80g patty. Heat a pan on medium heat with oil and shallow fry on both sides until golden brown.
For the Chickpea Curry
Soak the chickpeas overnight. Saute onions, fenugreek, green chilli, and ginger-garlic puree together in oil until golden brown. Add all the rest spices and cook for a minute in slow heat. Add tomatoes and cook until it leaves oil and gets light brown. Add water, tea bag, chickpeas, and cook on simmer until chickpeas are soft. To finish off add vegan butter, coconut milk and bring to boil and take off from stove and add freshly chopped coriander and squeeze lime juice.
For the Coriander Spinach and Fennel Puree
Soak green lentils overnight. Cook until soft. Blanch spinach and coriander in boiling water for 30 seconds, and strain and chill in ice-cold water. Blitz all the ingredients in a blender until smooth puree. Add blanched spinach and coriander in the puree and blitz again until smooth.
For the Tamarind Puree
Soak the tamarind brick in warm water for 1 hour, deseed and blitz for a smooth puree. Strain in a bowl, and add pomegranate molasses whilst whisking gently.
To Garnish
Coriander, spinach and fennel puree (from above)
Tamarind Puree (from above)
Cherry tomatoes – cut in quarters
Sev (chickpea vermicelli) – Shop bought
Coriander leaves
Chopped red onions
Coconut yoghurt
Assemble as shown in the image above.
