Spiced potato patties with Indian chutney.
Aloo tikki is one of the best known Indian street snacks, sold by hawkers at train stations and in the markets.
The name means, literally, "potato patty". At suhoor it works as a light plant-based dish, especially with the hot mint chutney that wakes up the digestion and gives a strong flavor.
Boil the potatoes in their skins in salted water, then peel them and mash them while they are still warm. Warm potato takes up the spices better than chilled potato.
In a wide bowl, bring together the mashed potato, the peas, the onion, the chili, the ginger, the coriander and all the spices. Knead by hand until the ingredients are even and a firm dough forms.
Divide the mixture into twelve oval patties a centimeter thick. Dip each patty into the fine flour on both sides and shake off the excess.
In a wide pan, heat the oil over medium heat and fry the patties for three minutes on each side until they take on a golden color and a crisp crust. For the lighter version, bake them in a 200 degree oven for 25 minutes, brushed with oil.
In the blender, blitz fresh coriander, mint, green chili, plain yogurt, lemon juice and salt until a thick sauce forms. The chutney balances the richness of the potato.
Arrange the aloo tikki patties on a plate and serve them with the Indian chutney and lemon wedges. The dish suits suhoor well for the complex starches and plant protein it carries, which keep you full for hours.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Spiced Potato Patties with Chutney (Aloo Tikki), and how to fix them:
The potato is wet. Pat it dry with a paper towel before mixing. Add an extra spoonful of flour.
Lower the heat and give them longer. High heat burns the crust before the inside cooks through.
There is not enough oil. Fill the pan to at least half the thickness of the patty.
Build it up to two centimeters thick before frying. A thin patty loses its shape.
Two days after frying. Reheat in a 180 degree oven for five minutes rather than in the microwave.
A full month before frying. Fry them straight from the freezer, allowing two extra minutes.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| potatoes | sweet potato | 1:1 | A sweeter flavor and more fiber. |
| flour | cornstarch | 2:1 | Use only half the amount. |
| frying oil | olive oil for shallow frying | the same amount | A different flavor, but an acceptable one. |
| peas | canned corn | 1:1 | A different flavor and a softer texture. |
| Ingredient | 4 people | 8 people | 12 people |
|---|---|---|---|
| Potatoes | 600 g | 1200 g | 1800 g |
| Onion | 60 g | 120 g | 180 g |
| Green peas | 80 g | 160 g | 240 g |
| Flour | 40 g | 80 g | 120 g |
| Garam masala | 3 g | 6 g | 9 g |
Choose starchy potatoes (Russet or Yukon) because they hold together after frying. Waxy potatoes stick and will not form firm patties. Chill the patties for a quarter of an hour before frying so they hold their shape better.
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