Aloo Tikki with date chili sauce and tamarind

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Quick, Simple and Tasty Spicy Chips is a very popular street food in North India and Pakistan. Our tiggies alu are made with Serrano peppers, served with dates and tamarind chutney hot, spicy, sweet, sour and super easy to make.

Aloo tikki cooked with Serrano peppers served with spicy dates and tamarind chutney.

Are they a popular street snack or an appetizer in a fancy cocktail party? Perfect for light lunches, delicious dinners A side dish to your favorite curries. Spicy appetizers or a great menu of vegetarian burgers

You are free to choose. These little croquettes tick all those boxes. They are multi-tasking. As with all-purpose vegetables, their main focus is on potatoes.

Simple ingredients excellent results

In Hindi, aloo means potato and tikki means paste. Our composition is very simple. But I think it’s best to be a little careful in the selection and preparation of ingredients.

Starchy potatoes, such as sepia or Idaho, are a must. Because it’s finely milled and its smooth, earthy flavor is perfect for supporting the flavors of the other two main ingredients in your aleutiki, sweet chives and peas.

Then there are the essential herbs and spices. Fresh serrano pepper, cilantro, garlic and ginger root. Sprinkle cumin, turmeric, cinnamon and black pepper on top. Add breadcrumbs, salt and lime juice and your grocery list is complete.

Some clever cooking makes all the difference.

Whole potatoes are boiled in brine and then mashed together with bread crumbs. leather and all Yes, skin and all. Treating your potatoes that way means you’ll add flavor and extra texture to your Aloo tikki texture. It’s a smart, win-win use of potatoes. And it made me feel that skinning might fit into the no-waste principle of the street vendors working from urban carts in India.

Once the potatoes have been sorted and set aside to cool slightly. You can start with simple steps. To fry the rest of your aleutikki ingredients

That means maximizing the flavor of onions, ginger, and garlic by frying them in just a little oil, just beyond the softening step. The trio of onions, garlic and ginger is one of the basic flavor combinations in Indian cuisine. And this trio is really beneficial when carefully fried until golden brown and crispy to the touch.

The key work of flavor highlighting continues with serrano peppers, green beans, chopped cilantro and lime juice to bring out the fresh flavors. Therefore, they are added to the trio needed only for a few minutes of low-temperature frying. This last little cooking step will nourish the fresh peppers. The sour taste of lemon juice and the aroma of coriander

in that last moment Nuts also got special attention. They are lightly milled to give you a 50/50 ratio of ground and whole beans. This looks great on your finished tikki and adds variety to their textures.

Then, all the savory ingredients are combined with the potatoes and shaped into balls before being put in a large skillet for a quick stir-fry with butter and some sunflower oil.

Sometimes these tiggies are made by squeezing mashed potatoes around them. Chickpeas mixed with spices You will have stuffed tikka. But we are keeping things simple here. And mold everything into a compact piece ready to fry.

These should be eaten hot. with your hands And with their favorite flavors – dates and tamarind chutney.

Aloo Tikki with dates and tamarind chutneyInside aloo tikki with close-up of dates and chili sauce

Chili sauce of dates and tamarind

Called khajur imli (dates, tamarind), this is a very easy chutney to make with aloo tikki. Easy to do? Of course, from start to finish, you can do it in less than ten minutes.

Unsurprisingly, the main flavors here come from finely chopped fresh dates and tamarind pulp.

Dates have a rich, rich sweetness combined with a little fruit like raisins and sultanas. These flavors are accentuated by muscovado sugar, adding a layer of smoked molasses.

The exact opposite of all road depths. There is a rich sorrel that gives its own balancing power. That’s because there’s no other flavor quite like this thick, compressed, and dark blend. It has a lingering sour taste like fresh lime juice mixed with a little salt. a little sugar and a little vinegar You’re probably used to that flavor combination in sauces. Worcestershire – Tamarind is one of its main flavors.

Cumin and ginger add warmth to our recipe with the obvious shine from the fresh paprika. You can choose a milder or spicier chili. But the strength of dates and tamarind handling relatively high temperatures is particularly good.

And you can enjoy your aloo tikis with delight. Many of the Indian food writers I’ve seen have enjoyed tikki with ketchup. Definitely get a thumbs up from me.

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Aloo Tikki with dates and tamarind chutney

Aloo Tikki with dates and tamarind chutney

Delicious fritters Served with serranos and paired with sweet and savory chutneys.

20 minutes prep time

Cooking time 30 minutes

total time 50 minutes

Side dishes Appetizers Side dishes

Servings 4 servings

Calories 541 kcal

For aloo tikki – Make two tikki about 12 inches wide.

  • 1 green Serrano pepper, thinly sliced, seeded and whole The fruit I used is about 2 ½ inches long.
  • 1 pound whole and unpeeled starchy potatoes, Russets, or Idahos are all good choices.
  • 4 ounces frozen and thawed peas are fine.
  • 1 medium shallot, peeled and diced
  • 4 garlic cloves, peeled and finely chopped
  • 3 tablespoons breadcrumbs, stacked I use Japanese breadcrumbs that I already have in the kitchen.
  • 2 tablespoons minced fresh ginger, peeled and whole
  • ½ oz fresh coriander, chopped stem and whole
  • 1 teaspoon dill
  • 1 teaspoon turmeric powder
  • 1 teaspoon cilantro
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ground black pepper
  • 2 teaspoons sea salt
  • 3 tablespoons sunflower oil or similar neutral cooking oil
  • 1 tablespoon salted butter
  • 1 tablespoon fresh lemon juice

For dates and tamarind – khajur imli

  • 1 bright red chili, minced, seeded and whole The fruit I used is almost 2 inches long.
  • 10 ounces fresh dates, finely chopped and finely chopped
  • 1 ounce tamarind
  • 1 teaspoon minced ginger, peeled and whole
  • 1 teaspoon dill
  • 6 cloves, finely ground
  • 2 tablespoons muscovado or demerara sugar
  • 1 teaspoon sea salt
  • 2/3 cup boiling water

make chili sauce khjur imli

  • I’ll start by making the date and tamarind chutney. It is very quick and can be left to cool at room temperature while you make the aleutiki.

  • Put the tamarind powder in a heatproof jar and pour boiling water in. Now use a wooden spoon to separate the paste. Then stir until completely dissolved. This process can take a while as the mixture is quite sticky and requires gentle stirring to dissolve in the hot water.

  • Pour generously into a small saucepan over medium heat. then stir all the other ingredients together As soon as the pan starts to bubble, reduce the heat and let it simmer gently over low heat – by a few people – for 5 minutes.

cook potatoes

  • We’ll start with the potatoes, as they take the longest to cook. and in the middle Then you can choose other ingredients for your aloo tikki.

  • Place the unpeeled whole potatoes in a medium saucepan, add 1 teaspoon of salt and enough water to cover the potatoes. Cover the pot and bring to a boil over medium-high. Then reduce the heat to low so the covered pan can simmer slowly, about 20 minutes, until the potatoes are cooked through.

  • Drain the potatoes thoroughly and return them to the pan. Break up with a fork – skin and all. Stir in the breadcrumbs and 1 teaspoon of salt.

  • Now mash it with a potato masher. You want to grind them coarser than the finely mashed potatoes. and let it sit a little longer to create the slightly crumbly texture of the tiggy. Good. The potatoes can now sit and cool while you cook the seasoned peas.

Cook the chickpeas with the seasoning and prepare the filling.

  • To do this, I used a 12-inch pan with a large and heavy bottom. This is a large size for frying your bean mix and cooking aloo tikki.

  • Put 2 tablespoons sunflower oil in a pan and heat over medium heat. Rotate the oil around the bottom of the pan and sauté the onions. Not much oil here. So, stir well so that the onion is coated. (Just use a little oil. You can prevent Tikki’s greasiness)

  • As soon as the onions are coated with oil, turn the heat down to medium-low and cook the onions for about 3 minutes, until they start to soften and start to slightly golden. Now saute the garlic and ginger and cook over medium-low heat for about 2 more minutes. You want the onion to be a little darker and start to get a little crispy around the edges.

  • Reduce heat and stir in ground spices – cumin, coriander, turmeric, cinnamon – and black pepper.

  • Cook for a few minutes and add fresh cilantro, serrano peppers, chickpeas, and lime juice. Stir everything together and turn off the heat. This time to grind the nuts a bit in the pan.

  • Use a potato masher to mash the beans – right in the pan – so you get a 50/50 mix of chickpeas and peas.

  • Add all of the bean mixture to your pan of mashed potatoes. Take the wooden spoon slowly. Merge all the messages together. I say slow because if you stir too hard You will lose the rough texture of the potatoes and break the beans more than you would like. It may take about two minutes to mix slowly.

Make and cook your aloo tikkis

  • To shape each aloo tikki, use your hands to shape the mixture into balls 1 ½ times the size of a golf ball. Now gently flatten the ball into a disc about ½ inch thick and 2 inches wide. Thickness is more important than width. So the dimension you want to focus on is size. Place the molded tikki on the plate and repeat this process until all the tikki have been molded.

  • I ended up with 12 tikki. That’s okay, because that’s the maximum I can fry in that 12-inch pan.

  • Now put your large skillet back on high heat and add a tablespoon of butter and a tablespoon of sunflower oil. Swirl the butter oil over the bottom of the pan. as soon as it starts to bubble. Arrange all the small pieces in an evenly spaced layer. together carefully then reduce heat to medium high. Don’t be tempted to move the tiggy into the pan. Just place them carefully so they stay in shape and sizzling. do not touch for about three minutes

  • That should be enough time for their bottoms to have a deep golden color and a nice crunchy texture. Done and ready to be neatly arranged on your khajur imli chutney platter.

Fry ‘try the tikki’ first to see if you’re satisfied with the salty and spicy taste of the Serrano pepper. You can then make adjustments before creating and executing your Tikka Main Event. On Chutney: This recipe makes about one cup. It’s just the right amount of strong chutney, but store it in an airtight container in the fridge and it goes great with other foods.

Calories: 541kcal Carbohydrates: 103g Protein: 8g Fat: 15g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 10g Trans Fat: 1g Cholesterol: 8mg Sodium: 1844mg. Potassium: 1248mg Fiber: 11g Sugar: 59g Vitamin A: 625IUV Vitamin C: 28

Keyword Birdseye Pepper, Serrano Pepper, Thai Pepper

Categories: Food & Drinks


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