Crisp Spiced Aloo Tikki with Mint Chutney
Inspired by techniques from NYT Cooking and Serious Eats.
Boiled potatoes are roughly mashed with toasted cumin, garam masala, chilli, ginger, coriander and breadcrumbs, shaped, chilled and shallow-fried, then served with a quick yoghurt-mint chutney.
Always check the labels of the products you use.
Method
- 1
Boil the potatoes. Boil the whole potatoes 20-30 minutes until just tender. Drain and cool 10 minutes.
- 2
Toast the cumin. Toast the cumin seeds in a dry pan for 30-60 seconds until fragrant.
- 3
Mix. Peel and roughly mash the potatoes, then mix in the spices, ginger, chillies, coriander, breadcrumbs, cornflour, salt and lemon juice.
- 4
Shape and chill. Shape into 12 smooth patties 7 cm across and 1.5 cm thick and chill 20 minutes.
- 5
Make the chutney. Blend the mint, coriander, chilli, yoghurt, lemon juice and salt until smooth.
- 6
Fry. Shallow-fry 6 at a time over medium heat 3-4 minutes per side until deep golden. Drain and serve hot with the chutney.
Storage
Cool quickly, cover and refrigerate within 2 hours. Eat within 3 days, reheated until piping hot (75 °C in the centre).
EU nutrition claims
- Low saturated fat: 0.7 g saturated fat per 100 g, 4% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.3 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 154 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.6 g per serving
1.2 % of the 50 g daily maximum · 2.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan
- colander
- large bowl
- potato masher
- tray lined with baking paper
- large non-stick frying pan
- fish slice
- small blender or mini chopper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 249 kcal |
| Protein | 6 g |
| Carbohydrate | 42.6 g |
| of which sugars | 3.5 g |
| of which free sugars | 0.6 g |
| Fat | 6.7 g |
| of which saturates | 1.1 g |
| Fibre | 4.9 g |
| Salt | 1.67 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
