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Aloo Tikki. Rafiq Somani
Healthy Hints
You might assume that all fried potato cakes are high in fat and calories. But this recipe uses the minimum amount of oil, so each serving of two tikkis gives you only around 100kcals. That's fewer calories than half a portion of a small French Fries bought from a fast food outlet.
Ingredients
Ingredients
4-5 large green chilli
800 g (1.8 lb) potato
½ tsp turmeric
1 tbsp lemon juice
2½ tsp salt
20 g corn flour
40 g vegetable oil
What does this chart mean?
- Calories106kcal
- Protein1.7g
- Fat4.1g
- Saturated fat0.7g
- Carbohydrate16.2g
- Sugars (Total)1.9g
- Fibre2.2g
- Salt1.5g
Directions
1, Place the potatoes in a deep saucepan. The potatoes should all be a similar size so that they cook evenly. The skin is left on while boiling to prevent them from absorbing too much water.
2. Boil until soft when tested with a fork. Do not allow the pan to dry out. Drain the potatoes and leave aside to cool for 15 minutes.
3. Place the green chillies in a food processer with a tablespoon of water. Pulse until they have been shredded into tiny pieces and a paste is created.
4. Remove and discard the skin from the potatoes and place the peeled potatoes back in the sauce pan and mash until smooth ensuring no lumps remain.
5. Add the chilli paste, turmeric, lemon juice and salt and mix thoroughly.
6. The mixture should be quite dry and capable of holding its shape when formed. If this is not the case, then add some bread crumbs to the mixture to absorb some of the excess moisture.
7. Divide the potato mixture in half and create ten balls from each half. Each ball should be approximately the size of a golf ball.
8. Place cornflour onto a plate or wide shallow bowl. Take each ball and gently flatten it in the centre to create a tikki and place in the cornflour to coat evenly.
9. Place a non stick pan with 1 tablespoon of oil over a medium heat. Ensure the oil coats the pan.
10. Place a few of the tikkis in the heated pan. Add oil as needed so that the tikkis don't stick. Flip the tikkis over and fry until golden brown and crisp on both sides and set aside on a plate whilst the remaining tikkis are fried.
11. Serve immediately with green chutney or sweet chutney.
Variation: You can also add a tablespoon of finely chopped coriander leaves to the mashed potato mixture.
Note: The potatoes can also be cooked using a pressure cooker. Place the potatoes whole and add enough boiling water to cover them. Cover and cook according to your pressure cooker instructions, then remove the pressure cooker from the heat. Wait until the pressure has stabilised and potatoes have cooled before opening - approximately 15 minutes, Drain the potatoes into a colander.
Serving size: Two aloo tikkis per serving.
