Best Indian Potato Cakes Aloo Tikki With Cilantro Chutney Yogurt Recipes

SPICY INDIAN POTATO CAKES

Spicy Indian Potato Cakes image

Mashed potato's, spiced with chillies, turmeric and cilantro and then fried. Wonderful way to serve potato with a B.B.Q., goes soooo well with ribs and chicken. There won't be any left over I bet.

Provided by Brian Holley

Categories Potato

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb mashed potatoes (powdered potato works well )
1/2 teaspoon salt
1 teaspoon turmeric
2 fresh green chilies, finely chopped
1/2 cup cilantro, chopped (coriander )
1 tablespoon oil (for frying)

Steps:

Mash the potato and add the rest of the ingredients, mix well.
Divide the mixture into patties.
In a non stick pan heat the oil and fry the patties till golden, turn them over and fry the other side.
Eat while still hot.

INDIAN CHOLE ALOO TIKKI

Indian Chole Aloo Tikki image

This is a delicious vegan Indian recipe where vegetables and chickpeas are served over small potato cakes. It works well as a starter for four, or as a vegetarian and vegan main for two. Place the potato cakes on a plate, serve the chickpeas on top, and don't forget the sauces! Recipes for Indian sauces - coriander sauce and tamarind sauce - are on this site. Finally, sprinkle with some fresh coriander leaves and a few thin slices of fresh onion.

Provided by Pankaj

Categories Appetizers and Snacks

Time 1h10m

Yield 4

Number Of Ingredients 23

Ingredients

2 potatoes
salt and freshly ground black pepper to taste
3 ½ tablespoons vegetable oil, divided
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon chopped fresh cilantro
½ teaspoon black peppercorns
2 whole cloves
2 small dried chile peppers
1 teaspoon cumin seeds
2 bay leaves
1 onion, chopped
2 cloves garlic, grated
1 (1/2 inch) piece fresh ginger, grated
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon tomato paste
1 teaspoon water
1 tomato, chopped
1 (15 ounce) can garbanzo beans, drained
1 tablespoon cilantro leaves

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
Grind peppercorns and cloves with a mortar and pestle.
Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

Nutrition Facts : Calories 314.3 calories, Carbohydrate 43.6 g, Fat 13.5 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 2.1 g, Sodium 274 mg, Sugar 3.1 g