Aloo Tikki

 

1 1/2 lb. russet potatoes, peeled and cut into 1 inch slices

1 T. salt

2 T. panko bread crumbs

4 T. potato starch, cornstarch, or rice flour

2 tsp. garam masala

1/2 tsp. cayenne powder

1/4 tsp. ground turmeric

leaves from 4 to 5 sprigs of cilantro, minced

1 shallot, peeled and minced

1 tsp. freshly grated ginger

1 serrano or 1/2 jalapeño chile, seeded and minced

1/2 C. green peas (frozen is fine)

2 tsp. lemon juice

Salt to taste

Oil or ghee for frying

 

Fill a 3 quart sauce pan with water and bring to a boil. Add the potatoes and salt and simmer for 20 minutes, until barely fork tender. Drain the potatoes and return them to the pan over the heat and cook for a minute or two until most of the water has evaporated. Grate the potatoes into the pan and add the panko and potato starch. Add the garam masala, cayenne and turmeric, and mix. Stir in the cilantro, shallots, ginger, chiles, peas, and lemon juice. Taste and add any salt as necessary. Pack some of the mixture into a 1/2 C. measuring cup and then press into a 1/2 inch thick disk. Repeat with the rest of the potato mixture. Place the disks onto a plate and cover with plastic wrap. Refrigerate up to a day until ready to fry. When ready to fry, freeze the patties for about 15 minutes. Bring about 1/2 inch of oil to 350 degrees F in a Dutch oven. Fry the patties in batches until golden on both sides and drain on a paper towel lined plate. Serve.