Indian Chole Aloo Tikki Food

INDIAN CHOLE ALOO TIKKI

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
• Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
• Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
• Grind peppercorns and cloves with a mortar and pestle.
• Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
• Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
• Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

ALOO TIKKI

Steps:

• Bring a large pan of salted water to the boil and cook the potatoes until tender when pierced with a knife. Drain the potatoes, then mash and leave to cool before stirring in the breadcrumbs and flour.
• Now, make the filling. Heat the oil in a frying pan and cook the onion until softened. Stir in the ginger, green chilli, spices and mango powder, then add the frozen peas.
• Cook over a medium heat, stirring all the time, until the peas have defrosted and are tender. Remove from the heat, then roughly crush the peas with a fork and stir in the chopped coriander. Leave to cool.
• Divide the potato mixture into nine portions with wet hands. Flatten a portion into a 5cm diameter disc with a thickness of 1cm in your palm. Put a teaspoon of the spiced pea filling in the centre of the disc, then gently bring the mashed potato around the filling so it's completely encased. Flatten the 'tikki' so that it resembles a patty. Repeat with the remaining potato and filling, then arrange on a baking tray and chill for 20-30 mins to firm up.
• Heat 6-8 tablespoons of oil in a large frying pan or on a griddle and cook the tikkis in batches over a medium heat until golden and crisp. Serve straight away with tamarind and date sauce and coriander relish (see 'goes well with' below).