Recipe

Aloo tikka

These Indian veggie patties are jam-packed full of flavour and are perfect served with a fresh tomato and mint salsa.

Nov 29, 2014 1:00pm
  • 30 mins preparation
  • 20 mins cooking
  • Makes 32 Item
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Ingredients

Aloo tikka
  • 1/3 cup rinsed yellow split peas
  • 3 large potatoes, peeled, chopped
  • 1/2 cup besan flour (or plain flour)
  • 1/3 cup tikka masala paste
  • 2 tablespoon chopped mint
  • 2 tablespoon coriander mint
  • 1 tablespoon lemon juice
  • 1/4 cup vegetable oil
Tamarind sauce
  • 1/2 cup tamarind concentrate
  • 1/2 cup water
  • 2 tablespoon brown sugar
  • 2 teaspoon ginger, grated
  • 1 teaspoon ground cumin
Tomato and mint salsa
  • 250 gram punnet cherry tomatoes, diced
  • 1/2 red onion, finely chopped
  • mint leaves, torn

Method

Aloo tikka
  • 1
    Place peas in a bowl, cover with water. Soak 40 minutes. Drain. Place peas in medium saucepan, cover with cold water. Bring to boil on high. Reduce heat to low and simmer 10-15 minutes until just tender. Drain.
  • 2
    Meanwhile, boil potatoes in a saucepan of water 12-15 minutes until tender. Drain, mash, cool.
  • 3
    In a bowl, combine potato, flour, tikka paste, herbs, lemon juice and peas. Mould heaped tablespoons into balls, then flatten to form patties. Chill until ready to cook.
  • 4
    To make tamarind sauce: In a small saucepan, combine tamarind, water, sugar, ginger and cumin. Stir over low heat until sugar dissolves, then bring to boil. Remove from heat, keep warm.
  • 5
    Heat oil in pan on medium. Fry patties in 4 batches 1-2 minutes each side, until golden. Drain on paper towel. Serve with tamarind sauce and salsa.
  • 6
    To make salsa: Combine tomatoes, onion and mint leaves in small bowl.

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