Modern aloo tikki

Ingredients:

• 500g baby potatoes
• neutral oil (e.g. sunflower)

• 60g tamarind paste
• 30g pitted dates
• 10g ginger
• 0.25 teaspoon clove powder
• 0.25 teaspoon Kashmiri chilli powder

• 300g frozen green peas
• 1 green chilli
• 5g garlic (about 1 clove)
• 1 teaspoon cumin powder
• 0.5 teaspoon coriander powder
• 0.25 teaspoon salt

• small red onion
• 100g yoghurt
• 0.25 teaspoon salt

Methods:

• Start boiling the potatoes.
• Meanwhile, make the tamarind chutney - handblender tamarind paste with roughly chopped dates and ginger, clove and chilli powder, and 40g water.
• Defrost the peas and handblender them with roughly chopped green chilli and garlic, cumin and coriander powder, and salt.
• Once the potatoes are ready, spread them on a cold plate to cool them down.
• Preheat a large frying pan with a generous amount of oil. Place the potatoes onto a chopping board and use a flat bottomed glass to crush them into pancakes of uniform thickness. Fry them on both sides until golden brown.
• Meanwhile, finely slice the red onion.
• Mix the yoghurt with salt. If it’s thick, thin it out with water.
• Once potatoes are golden brown on both sides, spread them on plates. Serve toped them with peas, yoghurt, tamarind chutney and onions.

Notes: in India aloo tikki are an explosion of many flavours. For a more authentic experience, add pomegranate seeds and chickpeas fried in oil with garam masala and lime powder (or green mango powder).