Anjali Pathak’s Aloo Tikkis (Spiced Potato Patties)
Aloo Tikkis are spiced potato patties. I love to make a batch and then freeze them so I can easily pop them in the oven when I have unexpected guests stopping by during Diwali
RECIPE CALLS FOR
Mild Curry Spice Paste
- 400g potatoes, peeled and chopped into small pieces
- 2 cloves garlic, finely chopped
- 3 tbsp fresh cilantro, finely chopped
- 2 tbsp (30g) Patak’s® Mild Curry Spice Paste
- 50g fresh breadcrumbs
- Juice of ½ lime
- Salt, to taste
- 3 tbsp (45ml) vegetable oil
- Yogurt dip to serve (see Anjali’s Tip)
- Boil the potatoes in plenty of salted water for 15 minutes or until tender.
- Drain and allow to steam for a few minutes to dry them out.
- Transfer to a large plate and mash with the back of a fork, spreading them out so they start to cool.
- Stir in the garlic, most of the fresh cilantro, Patak’s® Mild Curry Spice Paste, breadcrumbs and lime juice.
- Taste and add a little salt if you need to.
- When cool enough to handle, divide the mixture into 8 even pieces. Using wet hands, roll the potatoes into balls before flattening them a little in the palm of your hands.
- Gently heat the oil in a frying pan.
- Fry the tikkis on all sides until golden and crispy.
- Sprinkle with fresh cilantro and serve hot.
Anjali’s Tip I love to enjoy my Aloo Tikkis with a yogurt dip. My favourite is to stir through a spoonful of Mango Chutney. It’s a game changer!