Aloo Tikki

Ingredients

• 4 medium potatoes, boiled with skins on
• 1/2 inch piece ginger, smashed in mortar
• 3 cloves garlic, smashed in mortar
• 3/4 tsp garam masala
• 1 tsp lemon juice
• 3/4 tsp sea salt
• black pepper
• 1/2 tsp red chili powder
• 1green chili, chopped fine
• 3 tbsp cilantro leaves, chopped fine
• 5-6 tbsp breadcrumbs
• 1-2 tbsp avocado or ghee (for cooking)

Directions

1. *Preparation Work
2. Boil the potatoes with the skins on. Boil just until cooked, do not overcook or you will have a soggy tikka.
3. Let the potatoes cool and then peel the skin off.
4. In a medium size mixing bowl, mash the potatoes. Mash them well until no chunks of potato remain.
5. Add the ginger, garlic, garam masala, lemon juice, sea salt, black pepper, red chili powder, green chili and cilantro.
6. Add the breadcrumbs. Mix and make a firm ball, it should not be sticky. You may add more breadcrumbs in needed. Set aside.
7. *Making the Aloo Tikki
8. Divide the potato (aloo) mixture into 7-8 equal parts (or adjust size/quantity as desired).
9. Flatten them using your hand. Set them aside on a plate.
10. On a pan, over medium heat, heat approx 1-2 tbsp of oil, butter or ghee (I use my cast iron pan).
11. Once hot, place a tikki onto the pan. Cook for 1-2 minutes until it is golden and the base is crisp. Flip the tikki and cook until golden and crisp (1-2 mins).
12. Remove the tikki from the pan.
13. Dress the tikki as desired or serve on a bun as a burger.

Your notes: