Servings: 10

Time: 1 hour 15 minutes

Ingredients

  • 5 medium potatoes
  • 1 small onion, chopped
  • 2 green chilies, thinly sliced
  • ½ bunch of cilantro, chopped
  • 1 teaspoon salt
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon anardana (dried pomegranate seeds)
  • 2/3 teaspoon semolina, corn flour, or bread crumbs
  • Oil for frying
  • For Imli (Tamarind) Chutney:
  • 2/3 cup tamarind
  • 3 tablespoons sugar
  • 1/2 teaspoon roasted cumin powder
  • pinch of salt
  • pinch of chili powder

Step 1

Wash potatoes and place them in a large pot. Fill the pot with enough water to cover the potatoes and boil for about 30 minutes. Check for tenderness with a fork; if they are not tender, cook for an additional 10 minutes.

Step 2

Turn off the heat and carefully remove the potatoes. Peel the skin while they are still warm. Use a flat masher to mash the potatoes until smooth.

Step 3

On a cutting board, chop the onion, green chilies, and cilantro. Mix these into the mashed potatoes. Add salt, roasted cumin powder, dried pomegranate seeds, and semolina (or corn flour or bread crumbs). Mix thoroughly until combined.

Step 4

With moistened palms (water or oil), shape the mixture into patties.

Step 5

Heat oil in a skillet over low heat. Lay out the patties in the pan, ensuring they do not touch. Fry the patties until golden brown on one side. Flip and fry until the other side is golden brown. Remove and place on a platter.

Step 6

In a small pot, boil the tamarind in water. Strain through a sieve to remove seeds and fibers, returning the pulp to the pot. Add sugar, roasted cumin powder, ginger powder, salt, and chili powder. Cook for 10-15 minutes until the mixture thickens to a ketchup-like consistency.

Step 7

Serve the Aloo Tikki with Imli Chutney, and any other sauce of your choice.