Aloo Tikkis for the Mumbai Food Blogger's Potluck

This has been the craziest week at work. Despite a trip to Pune that was spent holed up in a windowless conference room with stale sandwiches and bad coffee and did I mention a barking client. Yes. Such can be life. The remainder of the week involved spending every other night in the office working till 4 am almost. Friday night took the cake. As I worked through the night, I saw people post pictures of the Coke Studio performance at the hard Rock Cafe. FML!. No wait I dont have a life, I was in the office still with a thunderstorm outside. At 4 am I left- no cabs, no Meru, no Easy. I walked to the highway hoping a miracle would happen when I saw a BEST bus hurtling towards me. It came to screeching stop drenching me with a big splash of water. I got on and it continued to hurtle to wards Mulund. Lets just say, getting a ricksha at Mulund was another ordeal but all said and done I found myself under the dry, warm cosy covers of my bed by 6am. So when i woke up finally at 1pm feeling like I had been hit by a brick, I decided I will go for the Mumbai Food Potluck but I will not attempt something too fancy (initial plan) but make something tried, tested and definitely delicious. I also wanted to make something vegan, a concept I was aware of for many years but truly appreciated it over lunch with Sunshine Mom.

So I went for something traditional and that always been a hit. Well I asked mom if she would help me make her famous Aloo Tikkis. Mom is from Agra and let me tell you- the best North Indian street chaat is from Agra. Dilli wallas might argue but Im willing to bet on it. 

So here they are - Mom's wonderful Aloo tikki. I decided to make a onion tomato green chili kachumber with it, green cilantro chutney and a spicy peanut chutney. My mouth is salivating just writing these words. I wonder whats happening to you?

Ingredients:

For the tikki (patty)

Boiled potatoes (we did 2 kgs)

Salt 

Red Chili powder

3 slices of day old bread

For the stuffing:

Peas

Corn

Ginger

Green Chilies

Cilantro

Masala- dhaniya powder, chili powder, amchur, 

Papas Magic Masala.

Some oil traditionally made in ghee I went with an olive oil (vegan remember)

And a big smile :).

The stuffing

Mash the Potatoes

Use a rolling pin to mash the peas and corn.

Pepper overlooking dadi mashing the potatoes. He always supervises in the kithen. After all he is the expert cook.

Add a generous amount of chili powder and salt to the potatoes

Wet the bread in water and mash it and add it to the potatoes. This makes a great binder.

Add all the masala to the stuffing including Papa's Magic Masala

Mix the potatoes well, it should be of a very smooth consistency.

Make a small shallow cup like shape with the potatoes

Spoon the filling in.

Carefully fold the edges over

Flatten, there should be no hint of the stuffing outside.

On a shallow pan with little Olive Oil and a very low heat start to cook the tikkis

Filp once one side is a nice brown. This will take a good 20 min one each side with low heat.

The tikkis are ready.

The skin is crispy on the outside, gooey mashed potato and finally the stuffing of peas and corn and ginger gives the perfect kick to these tikkis. Its hard to stop eating them when you start. Cant stop at just one.

of course these go beautifully with freshly made dhaniya (cilantro), chutney. A quick blend of cilantro, ginger, lots of green chilies, salt and red chili powder. Blend and squeeze an entire lemon into it. you can add mint to add an element of coolness.

For the incredible peanut chutney. I got this recipe from my cool & talented intern at work. Thanks Shravi.

Ingredients:

Peanuts

Green chilies

garlic

salt

Saute the green chiles and garlic. In the same pan saute the peanuts. Stir continuously. 

Take the mix and pound in a mortar and pestle or on the stone or in a blender till almost smooth but grainy. Add some cilantro for a fresh green flavor. Delicious.