In the kitchen - Aloo Tikki

prep time: 30mins (if potatoes are already boiled)
cooking: 15 - 20mins
yields: 15 - 20 pieces
what you need:

-full fat creme fraiche
-1 tspn of salt
-1 tspn garam masala
-1 tspn cumin seeds
-few drops of lemon
-1/4 of a pomegranate
-2 potatoes
-1/2 a stock of corn
-one clove garlic
-1/2 a handful of coriander
-1/4 of onion
- vegetable oil for shallow frying
-bread crumbs

-finely dice your onion, coriander, and garlic to create your filling. peel your potatoes and mach in a bowl and add salt

-finely dice your onion, coriander, and garlic to create your filling. peel your potatoes and mach in a bowl and add salt

-lightly saute corn, onions, cumin seeds, garam masala, and coriander with a tbsp of vegetable oil.

-lightly saute corn, onions, cumin seeds, garam masala, and coriander with a tbsp of vegetable oil.

-taste to make sure both the filling and potatoes are well seasoned

-taste to make sure both the filling and potatoes are well seasoned

METHOD 1 (frying lightly in a saucepan on high heat with a bit of oil) - This makes it slightly crispy on the outside and gooey inside. The method is a bit tricky if not done properly. You want to make sure that your pan is on high heat because otherwise the aloo tikki wont be crispy on the outside and all you will have is mached potatoes in your pan. Your goal is to have a crisp golden brown outside layer with a soft texture inside. I didn't add any bread crumbs to this method, but you can add it to the potato mash if you want to make it firmer. Fill your open tikka balls and then cover with some mashed potatoes. When ready, place in sauce pan and remove when both sides are golden brown.

3.jpg

METHOD 2 (deep frying) - mix potatoes, filling, and bread crumbs and create tikki balls with your hands. Add a bit of oil to your palms to easily work with the mixture. Add oil in your frying pan and bring to medium high heat. A good test to make sure the oil is at a good temperature is to drop a small ball of potato in the oil and if it doesn't get burnt right away but is sizzling, your good to go. Be careful when frying, that oil has a mind of it's own and starts to splash around a bit. You don't want to burn your tikki by making the oil too hot. You will find the right temperature once you test a few of them. They should only be in the oil for about 1 min each or until golden brown.