Crispy aloo tikki (potato patties)
Indian cuisine · Curries With Bumbi · ♥ 974 likes · 105.4K views · 8 min video
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Read about potatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 600 g russet potatoes
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- ½ tbsp fennel seeds
- ¼ tsp black peppercorns
- 1 whole dry red chilli
Dry roast the coriander, cumin, fennel, peppercorns and seeded dry chilli on medium-low, stirring, until fragrant and just tinged brown; turn out into a bowl.
Grate the potatoes, boiled the day before and refrigerated overnight, on the large holes of a grater.
- 4 tbsp cornstarch
- ½ tsp salt
- 2 tsp spice blend powder
Add the cornstarch, salt and two heaped teaspoons of the spice blend; mix and form patties, dipping fingers in water if sticky.
- cornstarch
- oil
Slide into hot but not smoking oil and fry on medium, turning when golden brown on each side.
Flatten each gently with the back of a spatula for extra crispness.
Flattening for crunch and making ahead
Variation: shape ahead and refrigerate, frying just before serving; or brush with oil and air fry.