This beautiful street food recipe for aloo tikki is a real favourite here at FOOD&WINE
The dish is courtesy of award-winning chef Sunil Ghai of Pickle Restaurant and Tiffin. We don't give an exact chilli quantity here. Taste the stuffing mixture and add more if you like for a bespoke spice dish.
Yield: Serves: 6
- 4 large potatoes (500g)
- 1 teaspoon salt
- 4 tablespoons ghee or clarified butter
For the stuffing:
- 2 tablespoons vegetable oil
- 1⁄2 tablespoon ginger, peeled and grated 1 green chilli, chopped
- 120g peas, fresh or frozen
- 20g golden raisins, chopped
- 1⁄4 teaspoon salt
- 1 teaspoon cumin seeds, dry-roasted and
- coarsely ground
- Degi mirch, to taste, optional
For the chana masala
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1⁄2 teaspoon ground cayenne pepper
- 6 tablespoons chopped tomatoes
- 600g cooked chickpeas
- 200ml water
- 1 tablespoon amchoor (dried mango powder) 2 teaspoons degi mirch
- 1 teaspoon ground fennel seeds
- 1⁄2 teaspoon salt
- 1⁄2 lemon, juice only
- 2 teaspoons ginger, peeled and grated
- Sliced red onion
- Sev, optional
1 Boil the potatoes in their skin until soft. Once cool, peel and grate. Add salt and two tablespoons of melted clarified butter. Mix well to combine and divide into 12 equal portions.
2 To make the stuffing, heat the oil in a pan, add the ginger and green chilli and sauté for 1-2 minutes. Remove from the heat.
3 Defrost the peas or, if using fresh peas, cook until just tender.
4 Add the peas to the pan with the ginger and green chilli. Toss in the golden raisins, salt and cumin seeds. Taste and add degi mirch (Kashmiri chilli powder) if more heat is desired.
5 To make the potato cakes, take each portion of potato mix and flatten into a small patty about 2cm thick. Place a portion of the stuffing mixture in the centre. Fold the edge together very carefully so that the mixture does not ooze out. Now, flatten again, to form a potato cake about 5cm in diameter. Repeat this until you have 12 potato cakes.
6 Next make the chana masala. Heat the oil in a large pan, add onions and sauté over a medium heat until soft and brown. Turn down the heat to medium-low and add the coriander, cumin and cayenne pepper. Stir for a few seconds then add the tomatoes. Cook for another two to three minutes until the tomatoes are lightly browned.
7 Add the chickpeas and water. Sprinkle over the amchoor, degi mirch, ground fennel, salt and lemon juice. Cook, covered, for 10 minutes. Remove the cover and add the ginger, stir briefly.
8 Next, heat two tablespoons of ghee or clarified butter in a pan and fry each potato cake until golden brown. Add more ghee if required.
9 To serve, place two potato cakes on a place and scatter around the chana masala. Drizzle over a chutney of your choice and garnish with sliced red onion and crunchy Sev.