Aloo Tikki, a popular Indian snack that can be served at tea-time with the sauce or chutney of your choice.
- 3 white Potatoes
- Cumin seeds (zeera), roasted
- 1/4 Onion choppped finely
- Salt to taste
- Red chilli flakes or Green chilli
- Coriander leaves, chopped finely
- 1 Egg, beaten
- Oil for shallow frying
- Wash and quarter the potatoes.Bring a large pot of water to boil.
- Cook potatoes in pot of boiling salted water for 10 to 15 minutes or until potatoes are tender when pierced with a fork.
- In the meantime, place a small non stick frying pan on high heat, add cumin seeds and swirl the pan gently, in order to make sure the seeds are roasted uniformly. When you can smell the aroma and the seeds begin to darken, immediately remove the pan from the burner. Transfer to a plate to stop the cumin from cooking further.
- When the potatoes are fork-tender, drain them, and when cool, remove the skin.
- Mash potatoes with a masher and then with a fork, some lumps may remain, but don’t worry, as this will give a nice texture to the end product.
- Add roasted cumin seeds, minced onion, salt, chili flakes and coriander leaves.
- Shape into small patties.
- Place a large non stick frying pan on medium high heat and oil for shallow frying.
- Dip each patty into egg mixture and carefully transfer to frying pan. Fry about 40 seconds on each side,till golden.
- Serve hot with ketchup or mint chutney.