Go Back
Print
Recipe Image
Smaller
Normal
Larger
HANDNI CHOWK KI ALOO TIKKI
Jon Hatchman
Print Recipe
Pin Recipe
Total Time
1
hour
hr
20
minutes
mins
Course
Main Course
Cuisine
Indian
Servings
5
Ingredients
1
tbsp
vegetable oil
1
tsp
cumin seeds
1
medium onion, finely chopped
1/2
tsp
ginger and garlic paste
1/4
tsp
asafoetida
1 & 1/2
tsp
coriander powder
1/4
tsp
turmeric powder
1
tsp
red chilli powder
1
tsp
garam masala
100
grams
tomatoes, chopped
100
grams
dry green peas, soaked and boiled
For the aloo tikki
4
medium potatoes, boiled and grated
1
green chilli, chopped
1/2
tsp
ground amchoor
1
tsp
ginger, chopped
1/2
tsp
cumin seeds, toasted
250
grams
vegetable oil
2
tbsp
cornflour
2
tbsp
potato flour
1
tbsp
fresh coriander, chopped
rapeseed oil for deep-frying
For the tamarind chutney
100
grams
seedless tamarind, soaked
1/2
tsp
ground ginger
20
grams
fresh ginger, grated
1
tsp
salt
1
tsp
ground red chilli
1
tsp
ground coriander
50
grams
each jaggery (cane sugar) and caster sugar
For the green mint chutney
1/2
bunch of
each fresh mint and coriander, leaves, chopped
10
grams
ginger
2
green chillies, chopped
1
tbsp
yoghurt
1
tbsp
lime juice
1/4
black salt
For the sweet yogurt
100
grams
Greek yogurt
50
grams
honey
For the garnish
1
small onion, sliced
100
grams
white radish, grated
2
tbsp
sev (crunchy noodles)
1
tbsp
fresh chopped coriander
1/2
pomegranate, seeded
Instructions
For the green masala, heat 1 tbsp oil in a pan over a medium heat
Add the cumin seeds and wait for them to pop before adding the onion
Cook until soft and golden
Add the ginger and garlic paste and cook until fragrant
Add the remaining spices and cook for 1 min
Stir in the tomatoes and cook for 3-4 mins, until broken down
Add the peas and 250ml water, then cover and bring to the boil
Reduce the heat and simmer for 7-8 mins, until thickened
Season
For the aloo tikki, combine all the ingredients in a bowl; mix well
Shape into 10 even patties. Deep-fry until crisp and golden
Set aside
For the tamarind chutney, heat the oil in a pan and add the tamarind, ground and fresh ginger, salt, chilli and coriander
Cook over a medium heat for 20-30 mins, stirring
Add the jaggery and sugar and cook for 4-5 mins until thickened
Remove from the heat; leave to cool
For the mint chutney, combine all the ingredients in a bowl; season
For the sweet yoghurt, combine the yoghurt and honey in a bowl
To serve, spoon the masala onto a plate and top with 2 aloo tikki
Drizzle over the chutneys and sweet yoghurt
Scatter over the garnish