Indian Potato Cakes Aloo Tikki With Cilantro Chutney Yogurt Recipes

SPICY INDIAN POTATO CAKES

Mashed potato's, spiced with chillies, turmeric and cilantro and then fried. Wonderful way to serve potato with a B.B.Q., goes soooo well with ribs and chicken. There won't be any left over I bet.

Provided by Brian Holley

Categories Potato

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

Spicy Indian Potato Cakes image

Steps:

Mash the potato and add the rest of the ingredients, mix well.
Divide the mixture into patties.
In a non stick pan heat the oil and fry the patties till golden, turn them over and fry the other side.
Eat while still hot.

Ingredients

1/2 lb mashed potatoes (powdered potato works well )
1/2 teaspoon salt
1 teaspoon turmeric
2 fresh green chilies, finely chopped
1/2 cup cilantro, chopped (coriander )
1 tablespoon oil (for frying)

INDIAN CHOLE ALOO TIKKI

This is a delicious vegan Indian recipe where vegetables and chickpeas are served over small potato cakes. It works well as a starter for four, or as a vegetarian and vegan main for two. Place the potato cakes on a plate, serve the chickpeas on top, and don't forget the sauces! Recipes for Indian sauces - coriander sauce and tamarind sauce - are on this site. Finally, sprinkle with some fresh coriander leaves and a few thin slices of fresh onion.

Provided by Pankaj

Categories Appetizers and Snacks

Time 1h10m

Yield 4

Number Of Ingredients 23

Indian Chole Aloo Tikki image

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
Grind peppercorns and cloves with a mortar and pestle.
Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

Nutrition Facts : Calories 314.3 calories, Carbohydrate 43.6 g, Fat 13.5 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 2.1 g, Sodium 274 mg, Sugar 3.1 g

Ingredients

2 potatoes
salt and freshly ground black pepper to taste
3 ½ tablespoons vegetable oil, divided
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon chopped fresh cilantro
½ teaspoon black peppercorns
2 whole cloves
2 small dried chile peppers
1 teaspoon cumin seeds
2 bay leaves
1 onion, chopped
2 cloves garlic, grated
1 (1/2 inch) piece fresh ginger, grated
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon tomato paste
1 teaspoon water
1 tomato, chopped
1 (15 ounce) can garbanzo beans, drained
1 tablespoon cilantro leaves

More about "indian potato cakes aloo tikki with cilantro chutney yogurt recipes"

ALOO TIKKI WITH HARI CHUTNEY RECIPE | BON APPéTIT

Web Feb 21, 2021 Step 1. Slice 1 lb. scrubbed red-skinned potatoes (6–8 small or 3–4 medium) in half with a chef’s knife. Place potatoes in a large …
From bonappetit.com
4.5/5 (26)

Slice 1 lb. scrubbed red-skinned potatoes (6–8 small or 3–4 medium) in half with a chef’s knife. Place potatoes in a large saucepan and pour in cold water to cover by 2". (Starting potatoes in cold water ensures even cooking.) Bring to a boil over high heat; reduce heat to medium and simmer until you can easily pierce with the tip of a paring knife, 15–30 minutes, depending on their size. Drain in a colander and let sit until cool enough to handle.
Meanwhile, make the hari chutney. Remove tough stems from 1 bunch cilantro and coarsely chop leaves with tender stems until you have ½ cup. Coarsely chop leaves from 1 small bunch mint until you have ½ cup; place in a mini food processor or blender. Set remaining herbs aside for aloo tikki. Cut 1 lime in half and squeeze juice into processor. Remove stem from 1 red or green Thai chile. If you prefer less heat, cut in half lengthwise, then remove ribs and seeds with paring knife. (Wear food-safe disposable gloves and be careful not to touch your eyes!) Add chile, 1 garlic clove, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to processor; process, scraping down sides as needed, until chutney is smooth and pourable. If you prefer a thinner chutney, add ice water a tablespoonful at a time (up to 4 Tbsp.), until you reach the desired consistency.
For the aloo tikki, place a rack in middle of oven and set a rimmed baking sheet on rack; preheat oven to 200°. Finely chop 1 large shallot, then finely chop reserved cilantro leaves with tender stems until you have ½ cup. Stack 6 reserved mint leaves and roll tightly lengthwise; thinly slice into ribbons. (This is called chiffonade.) Transfer shallots and herbs to a medium bowl.
Using your hands, remove skins from cooled potatoes; discard. Grate potatoes on the small holes of a box grater directly into bowl with shallots and herbs. Add 2 Tbsp. rice flour or all-purpose flour (patties won’t be as crispy with all-purpose flour), ½ tsp. cayenne pepper (cut back to ¼ tsp. for less heat), ½ tsp. cumin seeds, ¼ tsp. ground turmeric, and remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Mix with your hands or a rubber spatula until well incorporated. Turn potato mixture out onto a cutting board and shape into a 2"–3"-diameter log. Be firm and really pack it down—that will prevent the patties from falling apart. Using chef’s knife, cut log into ½"-thick rounds (about 10). Coat hands with oil (to prevent sticking) and form slices into 2½"-diameter patties.

Indian Potato Cakes Aloo Tikki With Cilantro Chutney Yogurt Recipes

SPICY INDIAN POTATO CAKES

Mashed potato's, spiced with chillies, turmeric and cilantro and then fried. Wonderful way to serve potato with a B.B.Q., goes soooo well with ribs and chicken. There won't be any left over I bet.

INDIAN CHOLE ALOO TIKKI

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