Name: Aloo tikka
Cook time: 60 min
Total time: 60 min
Yield: 6
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 teaspoon 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 teaspoon salt; 2 tablespoon ghee; 1 egg, beaten lightly; Tamarind sauce; 1 cup (250ml) boiling water; 45 gram dried tamarind, chopped; 2 centimetre piece fresh ginger (10g), grated; 1 teaspoon ground cumin; 45 gram palm sugar, chopped

Aloo tikka

These tasty Indian spiced patties are great enjoyed on their own with a side salad or as a side or starter to a big Indian feast.

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 teaspoon 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 teaspoon salt

2 tablespoon ghee

1 egg, beaten lightly

Tamarind sauce

1 cup (250ml) boiling water

45 gram dried tamarind, chopped

2 centimetre piece fresh ginger (10g), grated

1 teaspoon ground cumin

45 gram palm sugar, chopped

Method

1.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.

2.Boil, steam or microwave potatoes until tender; drain. Mash until smooth; cool.

3.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.

4.For 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.

5.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.

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