Sainzi’s Aloo Tikki
 | Cooking Time 1 hour 15 minutes |
 | Serves 4 |
INGREDIENTS
- 5 medium sized Delaware potatoes
- 100 grams of green peas
- 1 tsp of chopped coriander
- 1 tsp of Chaat masala
- 1/2 tsp of chilli powder
- 1 1/2 tsp of lemon juice
- 20 grams of ginger
- 1 garlic bulb each
- 5 1/2 tsp of black mustard seeds
- 1 stem of spring onion
- 10mls of oil
- Sea salt to taste
- For the salad:
- 1 punnet of cherry tomatoes sliced
- 1 Lebanese cucumber sliced
- Half a red onion
- Natural yoghurt
- Tamarind chutney, optional but goes really well!
- Coriander leaf to garnish
- Combine all ingredients adding a tsp of Greek yoghurt
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Boil the potatoes in salted water until cooked (knife can pass through the centre)
- Once cooked, remove and while warm, peel and roughly crush them
- In a pan gently cook the sliced ginger, garlic, chilli, mustard seeds, Chaat masala and peas
- Cook gently and allow the spices to ‘bloom’ together to give a lovely mellow aroma
- Combine with the crushed potatoes and add the coriander
- Form the Tikki cakes and cook on a cast iron pan with a little oil until golden brown
- Serve hot with salad, a great street food treat from the streets of New Dehli!
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