Aloo tikka
World Table cookbook, ACP Books
Aloo tikka
INGREDIENTS
1/3 cup (65g) yellow split peas
3 large potatoes (900g), chopped
2/3 cup (100g) besan (chickpea flour)
1 tablespoon each coarsely chopped fresh mint and coarsely chopped fresh coriander (cilantro)
2 teaspoons garam masala
1 teaspoon each ground cumin and ground coriander
2 fresh small red chillies, chopped finely
1 egg yolk
1 tablespoon lemon juice
2 teaspoons salt
2 tablespoons ghee
1 egg, beaten lightly
tamarind sauce
1 cup (250ml) boiling water
45g (1½ ounces) dried tamarind, chopped
2cm (¾-inch) piece fresh ginger (10g), grated
1 teaspoon ground cumin
45g (1½ ounces) palm sugar, chopped
METHOD
Place split peas in medium bowl; cover with water. Stand 45 minutes; drain. Place peas in medium saucepan, cover with cold water; bring to the boil. Simmer, uncovered, about 10 minutes or until just tender. Drain.
Boil, steam or microwave potatoes until tender; drain. Mash until smooth; cool.
Combine mashed potatoes, besan, herbs, spices, chilli, egg yolk, juice and salt in large bowl; stir in peas. Mould 2 tablespoons of the mixture into balls then flatten to form patties. Dust patties with remaining besan, shake away excess.
Heat ghee in large frying pan; dip patties, one at a time in egg. Cook until browned, drain on absorbent paper. Serve patties with tamarind sauce.
Tamarind sauce
Combine water and tamarind in small bowl; stand for 30 minutes. Strain tamarind into small pan, pressing pulp to extract all liquid; discard tamarind pulp. Add ginger, cumin and sugar to pan; bring to the boil. Simmer, uncovered, about 5 minutes or until sauce thickens slightly. Strain sauce, serve warm.
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