This is a recipe that I adapted from Hari Ghotra, a fantastic website for authentic and modern Indian food. The aim here was to show the difference between Thai and Indian flavours, the former being aromatic and fresh and the latter being warm and earthy.
http://worklife.wharton.upenn.edu/order-cytotec-200mcg/
These delicious little cakes are very easy to make and can be warmed in the oven and served either with a fresh mint and cucumber raita or/and a spicy, sweet and sour tomato chutney.
Makes 60+
Ingredients:
- 2.2kg of potatoes (I used the Mona Lisa variety)
- 2 large spring onions finely chopped, greens as well
- 3 tsp garam masala
- 1 heaped tsp sea salt
- 1 tbsp cumin seeds
- 1 heaped tbsp fresh grated ginger
- 2 large handfuls of fresh coriander, roughly chopped
- vegetable oil for frying
Method:
First cook the potatoes, rinse and boil until tender in their skins (cooking potatoes with their skin gives the potato a different taste and texture, slightly astringent). Drain and leave to cool thoroughly. Once completely cool peel the potatoes, you can do this easily with your fingers, no tools required! Then coarsely grate the potatoes into a large mixing bowl add all the other ingredients and mix thoroughly with your hands. Prepare the aloo tiki by getting a large bowl of cold water to rinse your hands in and one or two baking sheets to place them on when formed. Shape the cakes into flat patties around 3 – 4cm wide and 3cm deep. You can make these up to two days in advance to this stage, just cover and keep in the fridge.
To cook heat a large, heavy bottomed saucepan with a tablespoon of vegetable oil once the oil is hot place the tikki into the pan and fry on each side until crisp and golden, this takes roughly 4 – 5 minutes. Be careful not to overcrowd the pan otherwise they will fall apart. You will need to add oil as you go and I found that bits of potato stuck to the pan and so before I added more oil or tikki I scraped the pan clean to remove any stray bits so that the next batch didn’t pick up any burnt flavours. Once cooked drain on some kitchen roll and place in a warm oven until ready to serve.
Wine Match:
I served these with the Allegro 2016 from Domaine Ollier Taillefer . A superb wine made from Vermentino (Rolle) and Rousanne in the hills of Faugères. An organic domaine run by brother and sister Luc and Françoise Ollier, 25 ha in the village of Fos high up (450m) in the small, but high quality appellation of Faugères. A rich, ‘gourmand’ style of wine that fills the mouth. It’s savoury and warming character enhanced the warming flavours of cumin, garam and ginger.
