Aloo Tikki

Serving 3
Preparation Time 50 mins
Skill Intermediate
Ingredients

FOR MEAT MIXTURE
100g Minced Beef (or any meat of choice)
1 Garlic Clove, finely minced
2 tsp Garam Masala
2 tsp Chili Powder
1 tsp Coriander Powder
Salt & pepper to taste

FOR MASH MIX
450g Potatoes
2 Garlic Cloves, grated
1 cm Ginger, grated
1 Red Onion, minced
1 stalk of Coriander, finely chopped
1 tsp Garam Masala
1 tsp Coriander Powder
½ tsp Turmeric Powder
½ tsp Chili Powder
½ tsp Cumin Powder
1 tsp salt & pepper, to taste
2 tbsp Corn flour

FOR GARLIC-LIME YOGHURT
140g Greek Yoghurt
1 Garlic, grated
½ Lime, juiced & zested

FOR GARNISH
Coriander

 

Method
  1. Mince Mix: Heat 2 tbsp of oil in a pan over med heat. Combine all ingredients and fry for 4 – 5 mins or until the meat mince is dry. This is to prevent the filling from adding more moisture to the potato mix.
  2. Add your potatoes into a pot and fill with enough water to submerge them. Place it over medium-high heat and bring to a boil. Reduce to a simmer until potatoes are fork tender, about 10 – 12mins depending on their size.
  3. Once cooked, drain the potatoes and remove the skins. Let the potatoes steam dry for 3 mins to remove excess moisture. Add in all remaining ingredients and mash the potato well.
  4. With lightly oiled hands, shape the mash into a circular puck shape at least 2 cm high. If adding fillings, make an indent in the center of the puck and add 2 tsp of filling. Fold the edges into the center to wrap the filling and pat it down to reshape it back into a puck.
  5. In a non-stick pan, add enough oil to cover the base of the pan for shallow frying over medium-high heat. Pan fry each side of the patty for 2 mins or until brown. Flip only when the bottom edges start to turn brown. Serve with garlic-lime yoghurt dip.
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