|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Aloo Tikki

by
Alfred Prasad
Aloo Tikki

PT1H30M

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

Aloo Tikki mixture

Spinach filling

  • 200g of spinach
  • 40g of unsalted butter
  • salt
  • 1/4 tbsp of Kasoori methi

Garnish

print recipe
shopping List

Equipment

  • Food processor or blender

Method

print method
1
To prepare the spinach purée, cut off the stems, chop roughly and wash thoroughly. Blanch the spinach in boiling water for 1 minute, drain and refresh in cold running water (this helps to retain the colour)
2
Blend the spinach in a food processor and transfer to a mixing bowl. Now add softened unsalted butter, crushed kasoori methi and salt. Transfer the mixture into a piping bag and pipe 1 pence coin-sized buttons onto greaseproof paper and freeze for an hour
  • 40g of unsalted butter
  • 1/4 tbsp of Kasoori methi
  • salt
3
Boil or steam the potatoes until tender, and leave aside to cool (it is preferable to do this the previous day). Peel and mash the potatoes. Add cumin seeds, chilli flakes, crushed whole coriander and salt. Mix well and leave aside
4
Place the sago in a strainer and sprinkle with cold water, leave covered with a damp cloth for about 10 minutes then spread evenly over greaseproof paper and leave aside
  • 2 tbsp of sago
5
To prepare the potato cakes, add a spoonful of the potato mixture into flexible round plastic mould (about an inch tall and 1.5 inches in diameter), make a depression in the middle and place one of the spinach buttons in the middle. Top-up with more of the potato mixture and press firmly
6
Place the mould with the potato cake on the sago, press firmly once again (this is done only on one side of the cake, to coat it with a thin layer of the sago)
7
De-mould the potato cake and repeat the process until you have 12 cakes. Refrigerate for at least half an hour before grilling
8
Heat a non-stick pan and sprinkle with oil. Place a batch of the potato cakes with the sago side down, and fry over a medium-low flame until gently browned on the edges. Turn over using a thin spatula and fry for a couple of minutes or until gently browned
  • olive oil
9
Serve warm topped with a dollop of date and tamarind chutney, garnish with micro cress and a sprig of fresh coriander
Share recipe
Alfred Prasad
Alfred Prasad

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

You may also like

Alfred Prasad
Chef Profile
Indian vegetarian recipes
Recipe Collection
Indian starter recipes
Recipe Collection
Indian dessert recipes
Recipe Collection
Indian recipes
Recipe Collection
Potato
Recipe Collection
Chip
Recipe Collection
5 awesome new ways to serve potatoes
by Great British Chefs
India: food and travel guides
Potatoes
by Great British Chefs

NAVIGATE

© Great British Chefs 2021