Wednesday, June 3, 2020
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Appetisers

Aloo Tikki

By Chef Atul Kochhar, 02 Nov, 2016

    With a focus on combining his heritage and love of British ingredients, Chef Kochhar’s innovative modern Indian cuisine successfully redefined the perception of Indian cooking in Britain

     

    Ingredients

    400 gm boiled potatoes, peeled and grated
    1 ½ tsp toasted cumin seeds, crushed
    ½ tsp red chilli flakes
    1 tbsp chopped ginger
    ½ tsp chopped green chillies
    2 tbsp chopped coriander leaves
    1 ½ tsp salt
    2 tbsp vegetable oil for frying

    Method:

    Mix all the spices with grated potatoes and mix it well. 

    Shape the mixture into 2 cm diameter cakes with ½ cm thickness. Pat them well and rest in refrigerator for 20 minutes. 

    Heat a non-stick pan or any flat pan and pour oil and pan-fry potato cakes on both sides giving a nice crisp brown surface. The pan shouldn’t be too hot or smoking hot.   The beat results are achieved on medium heat.

    Serve with tomato chutney.

    For the tomato chutney:

    Heat one tablespoon vegetable oil in pan, sauté one teaspoon chopped ginger, three tablespoon chopped onions until translucent.

    Add 250 gm chopped tomatoes, half a teaspoon red chilli powder and one teaspoon salt and two and a half teaspoon sugar. Cook the mixture till tomatoes are melted to form a sauce consistency. 

    Blend the mixture with a mechanical blender and pass through a fine strainer. 

    In a separate pan sauté half a teaspoon nigella seeds or cumin seeds in two teaspoon of vegetable oil and add to the sauce and mix well.     

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