Aloo Tikki / Potato Patties

Today I have hit the jackpot. First, I shopped our weekly grocery under budget, and then within 1700Fcfa I bought mascarpone and cream cheese. It was a real surprise, when I saw a promo offer running on the sale of the Mascarpone cheese. I was thinking of making no-bake cheesecake for a long time, and mascarpone will definitely add a new flavour to it.

Aloo Tikki or Potato Patties are delicious veg patties, which can be used as an appetizer or used as an accompaniment with any chats, and snacks. They go perfectly well with ghughni or Bengali yellow peas curry and chole masala or chickpeas curry. Aloo Tikkis can also be used to make aloo chat. Also you can halve the aloo tickkis and lightly sauté with some chunky onions, green chillies and fresh coriander leaves, and drizzle some lemon juice over them with little chat masala. It makes an instant refreshing and tasty light meal, which can be eaten on its own or with some chapatti.

Today....I am sharing my version of aloo tikki, where I have used green peas and sweet corn. You can make it healthier by substituting normal potatoes with sweet potatoes. You can bake them, deep fry them or fry them on tawa. They come out just perfectly well when you grill them on a griddle pan. Pair this simple poatato tikkis with some ketchup or dip of your choice...and you are all set to have a perfect snack.

Aloo Tikki / Potato Patties

Makes 8-10 of medium sized tikkis

Ingredients:

2 medium potatoes – peeled and boiled till soft from inside

½ cup green peas – boiled with some salt

½ cup sweet corn – boiled with some salt

1 small onion – finely chopped

½ tsp ginger - paste

A handful of fresh coriander leaves – finely chopped

2-3 green chillies – finely chopped

2 tsp bhaja mosla – roasted cumin and coriander seeds

1 tsp black pepper powder

1 tsp red chilli powder

½ tsp garam masala powder

1 tsp chat masala

½ tsp rock salt

White salt – to taste

2-3 tsp corn flour

2 tsp oil – to mix with the potatoes

½ cup oil – to shallow fry the tikkis

Method:

Grind the boiled green peas and sweet corn to a smooth paste

In a large bowl take the boiled potatoes and mash them until smooth. Make sure no big lumps remain there.

Add in the ground paste of green peas and sweet corn, ginger paste, corn flour, oil, salt, rock salt, chaat masala, bhaja mosla, chopped onions, chopped green chillies, chopped fresh coriander leaves, red chilli powder and black pepper powder.

Mix in with your hand to make a smooth dough.

Take 1 tbsp of the dough and give it a round shape. Then press from both the side and make it a little flat.

Place it in a plate. Follow this step until you are finished with the complete dough.

Refrigerate it for 30 minutes and then shallow fry till they become a little golden from both the sides. If you want you can also deep fry the patties.

Once done, place the fried tikkis on a tissue paper or kitchen towel and then serve hot with a dip or chutney or sauce of your choice. I have mixed in cream cheese with mayonnaise, onion, green chillies and fresh coriander.