
Aloo Tikki
Level
moderate
Cooking
22 min
Preparation
50 min
Ingredients
Servings
3
FOR MEAT MIXTURE | |
Minced Chicken (or any meat of choice) | 100 g |
Garlic Clove | 1 |
Garam Masala | 2 tsp |
Chilli Powder | 2 tsp |
Coriander Powder | 1 tsp |
Salt & pepper | |
FOR MASH MIX | |
Potatoes | 450 g |
Garlic Cloves | 2 |
Ginger, grated | 1 cm |
Red Onion, minced | 1 |
Fresh Coriander | 1 stalk |
Garam Masala | 1 tsp |
Coriander Powder | 1 tsp |
Turmeric Powder | 1⁄2 tsp |
Chilli Powder | 1⁄2 tsp |
Cumin Powder | 1⁄2 tsp |
Salt & pepper | 1 tsp |
Corn flour | 2 tbsp |
FOR GARLIC-LIME YOGHURT | |
Greek Yoghurt | 140 g |
Garlic Clove | 1 |
Lime | 1⁄2 |
FOR GARNISH | |
Fresh Coriander |
How to cook
Step 1
- Minced Meat Mix: Heat 2 tbsp of oil in a pan over med heat. Combine the minced chicken with all the other ingredients and fry for 4 – 5 mins or until the minced meat is dry. This will help to prevent the filling from adding more moisture to the potato mix.
Step 2
- Add your potatoes into a pot and fill with enough water to submerge them. Place it over medium-high heat and bring to a boil. Reduce to a simmer until potatoes are fork tender, about 10 – 12mins depending on their size.
Step 3
- Once cooked, drain the potatoes and remove the skin. Let the potatoes steam dry for 3 mins to remove excess moisture. Add in all remaining ingredients and mash the potato well.
Step 4
- With lightly oiled hands, shape the mash into a circular puck shape at least 2 cm high. If adding fillings, make an indent in the center of the puck and add 2 tsp of filling. Fold the edges into the center to wrap the filling and pat it down to reshape it back into a puck.
Step 5
- In a non-stick pan, add enough oil to cover the base of the pan for shallow frying over medium-high heat. Pan fry each side of the patty for 2 mins or until brown. Flip only when the bottom edges start to turn brown. Serve with garlic-lime yoghurt dip.
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