Pakistani Aloo Tikki (Potato Cutlets)
Yield: 4
Ingredients
- 500 g white potatoes
- cumin seeds (zeera), roasted
- 2 tbsp minced white onion
- salt to taste
- red pepper chili flakes to taste
- small handful fresh coriander leaves, chopped fine
- 1 egg, beaten
- neutral oil (such as sunflower or corn) for shallow frying
Instructions
- Wash, scrub 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, (which will come off very easily).
- 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 as in photo above. (You may want to wet your palms a little bit to prevent the potato mash from sticking to them).
- Place a large non stick frying pan on medium high heat and add a few tablespoons of oil for shallow frying.
- Dip each patty into egg mixture (see photo above) and carefully transfer to frying pan. Fry about 40 seconds on each side, (be careful when flipping patty), till golden.
- Serve hot with a mint chutney or Thai sweet chili sauce.