Aloo Tikki with Tamarind Yoghurt

This classic Indian chaat, or snack food, of subtly spiced, soft yet crispy cakes stuffed potato and topped with a dollop of tangy yoghurt is a wonderfully moreish appetizer
Aloo Tikki with Tamarind Yoghurt
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Aloo Tikki with Tamarind Yoghurt
March 03, 2020
Preparation Time 15 minutes (plus soaking time)
Cooking Time 20-25 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

150g spinneysFOOD Chana Dal, soaked overnight
3 large potatoes, boiled
2 tbsp spinneysFOOD Pure Sunflower Oil, plus extra for frying
1 tsp spinneysFOOD Chilli Powder
1 tsp spinneysFOOD Fine Turmeric
1 tsp spinneysFOOD Fine Cumin
1 bunch (30g) spinneysFOOD Fresh Coriander, chopped
1 tbsp cornflour
spinneysFOOD Salt, to taste

For the tamarind yoghurt

4 tbsp tamarind paste
250ml yoghurt
1 tbsp spinneysFOOD Fine Turmeric
1 thumb-sized piece of ginger, grated
spinneysFOOD Salt, to taste
spinneysFOOD Black Peppercorns, freshly ground, to taste

METHOD

  • 1

    Place the chana dal in a pressure cooker along with a teaspoon of salt and a cup of water and cook on high for 12 minutes. Rinse well and set aside.

  • 2

    Meanwhile, grate the potato and refrigerate until needed.

  • 3

    Heat a large pan with 1 tsp oil and sauté the spices and dal for 2-3 minutes. Transfer to a food processor and pulse until smooth. Stir in the chopped coriander.

  • 4

    Add the cornflour and salt to the grated potato; mix to combine to form a non-sticky dough.

  • 5

    To shape the aloo tikki, take a small portion of the potato mixture in between your palms. Roll it and gently flatten it with your fingers. If the potato mixture seems sticky, moisten your fingers with a teaspoon of oil.

  • 6

    Make a well in the centre of the potato ball, fill in a teaspoon of dal stuffing. Close the edges. Gently flatten the balls once again to get the thickness of an inch or so. Similarly, shape all the patties.

  • 7

    Heat the oil in a frying pan over a medium heat and shallow fry the aloo tikkis in small batches over a low-medium heat. Drain on paper towels.

  • 8

    To make the yoghurt, combine all the ingredients. Serve with the aloo tikkis.

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