- 4 medium potatoes, washed with skin on
- 1 tsp garam masala
- 2-3 chillies, finely chopped
- 1 tsp salt
- 2 tbsp ginger, grated (3cm piece)
- ½ tsp chilli powder
- handful of fresh coriander, chopped
- 100g gram flour, sieved
- 1 tsp cumin seeds
- rapeseed oil for deep frying
- Place potatoes with the skin on into a pan and cover with cold water and bring to the boil. Reduce the heat and leave to cook gently until soft. Drain and cool.
- Once cooled, peel the skin off with your fingers and discard. Grate the potatoes into a bowl and add the salt, garam masala, chilli, coriander, grated ginger, chilli powder and mix together.
- Wet your hands, to stop the mixture sticking to your fingers and take a ball of the potato mixture. Shape into small patties or tikki, roughly 5cm in diameter and about 3cm thick.
- Begin to heat the oil in a wok or a small pan.
- In a separate bowl, sieve in the gram flour and gradually pour in a little water to make a thick batter then add the cumin seeds
- Test the temperature of the oil by dropping in a little batter, if it sizzles and rises immediately then it is ready.
- Dip one aloo tikki into the batter until it's covered and then carefully place it into the hot oil. Cook until golden brown (2-3 minutes)
- Remove using a slotted spoon and set on kitchen paper. Repeat with the rest.
I like these with either a fresh zingy mint chutney on a warm sunny day or a warming chilli tomato chutney on a cosy cool evening.