Aloo Tikki Recipe - Great British Chefs

This potato recipe from Alfred Prasad is essentially an Indian spiced potato cake with a sago crust and a filling of puréed spinach flavoured with dried fenugreek leaves. Kasoori methi are dried fenugreek leaves, which, along with the date chutney, you can buy from most Indian grocery stores.

Ingredients

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Aloo Tikki mixture

5 Maris Piper potatoes
1 tbsp of cumin seeds
1 tbsp of dried chilli flakes
1 tbsp of coriander seeds
salt
2 tbsp of sago
3 tbsp of date and tamarind chutney
butter for greasing

Spinach filling

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

Garnish

1 handful of micro cress
1 handful of fresh coriander
olive oil

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Food processor or blender

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)

200g of spinach

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

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

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

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

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)

De-mould the potato cake and repeat the process until you have 12 cakes. Refrigerate for at least half an hour before grilling

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

Serve warm topped with a dollop of date and tamarind chutney, garnish with micro cress and a sprig of fresh coriander

1 handful of micro cress
1 handful of fresh coriander
3 tbsp of date and tamarind chutney

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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).