Ingredients: |
Ingredients: •1 lb russet potatoes (approx. 2 large) I used red
• I added one slice green apple with potatos
•1 tsp sea salt
• 1 bay leaf
• 1 cup frozen peas
• 1/2 tsp sea salt
• 1/2 red onion (I used sweet onions)
• 1 inch piece ginger
• 1 to 2 green chilies (or serrano) (I did 1/2)
• 2 tbsp grapeseed or vegetable oil (I didn't need it)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp garam masala
• 2 tbsp chickpea flour (also called - besan, chana, or gram flour)
• 1/2 fresh lemon (1 tbsp lemon juice)
• 1 to 2 tbsp fresh cilantro
• 1/2 cup tamarind, tomato or mint chutney (I used with green apple chutney)
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Directions: |
Directions:Peel and cut the potatoes into about 1" -inch dice. For this recipe it is best to use starchier potatoes such as russets.
Place into a pot, cover with cold water and bring to a boil. Add the salt and bay leaf. Turn the heat down to a simmer and let cook until soft enough to mash, about 15 minutes or so.
Once the potatoes are just cooked through (soft enough to mash, but not mushy), drain and add them back to the hot pot. Set aside. The hot pot will help to dry out the potatoes a bit while you prepare the rest of your mise en place.
To prepare the mirepoix, finely dice the onions, ginger and green chilies. If you like things spicy, add both chilies with or without the ribs and seeds. Set this all aside while you mash the potatoes. I used processor.
Transfer this to a large bowl and set aside while you sautee the mirepoix.
To fry the mirepoix, heat a fry pan over medium high heat. Once hot, add the oil, followed by the onions, ginger and chilies. *Note: If desired, omit the oil and dry-sauté the mirepoix with a bit of vegetable stock or water.
Let cook for about a minute until the onions just start to soften. Then add all of the spices and let cook for a few seconds until aromatic.
To mix the patties, gently fold together the potatoes, peas, onion-spice mixture, chickpea flour and lemon juice. If adding the cilantro, finely chop it and add it to the mix.
Place the patties onto a baking tray lined with parchment and bake in a 350°F for 20 minutes, or until golden and heated through. Gently flip the patties halfway through baking and cook another 20 minutes. I turned the oven off and let the patties in the oven.
I wrapped in aluminum foil to freeze.
Serve the patties either warm or at room temperature with chutneys like tamarind, tomato, green apple, or mint. Also serve yogurt. |
This recipe for Potato Patties (Aloo Ki Tikki) "street food" is from