Aloo Tikki

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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.

First published in 2015




Aloo Tikki mixture

Spinach filling



  • 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)
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
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
First published in 2015

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).

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