Aloo Tikki

The Aloo Tikki is a like a midly spicy Indian cousin to the potato pancake. My version uses jowan also called ajwain, carom seeds or bishop weed. It’s a filling snack and can be easily customized. The recipe uses the traditional chickpea flour for the light coating and is naturally gluten free and vegan. If you’re interested in my regular potato pancake recipe, you can find it here.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8-10 tikkis (depending on size)
Ingredients:
5 medium sized potatoes, chopped small
1/2 onion, chopped small
1/2 cup of frozen peas
chili powder to taste
1 t cumin seeds
1 T cumin powder
1 T garlic paste
1 T ginger paste
1 T apple cider vinegar
1-2 oz milk (or non-dairy milk)
1 T butter (or smart balance)
2 handfuls of cilantro
a few ounces chickpea flour
salt

Method:
Bring a pot of water to boil. Add in potatoes and peas. In the meantime, cook chopped onions in a pan for about 5 minutes. Next add in cumin seeds and allow to sputter for a minute. Once potatoes are softened, drain water. Transfer potatoes, onions, cumin, 1 handful cilantro and remaining ingredients except flour into a mixing bowl. Mash and mix well. Taste the mix and adjust seasoning as necessary. In a second mixing bowl place chickpea flour. Form the tikki into slightly smaller than palm size balls and flatten out a bit. Dip each side into the flour.

Finally, heat a pan to medium. Add in tikkis. Cook each side for 3-4 minutes until they get a little golden brown. Serve hot with chutney. Garnish with remaining cilantro.