Aloo tikki with tamarind chutney

Name: Aloo tikki with tamarind chutney
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Ingredients: 700 g Potatoes, floury, peeled and halved; 80 g Frozen peas, defrosted; 1 Fresh chillies, green, finely chopped (optional); 10 g Fresh ginger, grated; 15 g Fresh coriander, chopped; 4 g Garam masala; 3 g Ground cumin; 30 g Cornflour; 5 g Salt; 50 ml Vegetable oil, for shallow frying; 50 g Tamarind paste; 50 g Soft brown sugar; 2 g Ground cumin; 1 g Ground ginger; 0.5 g Chilli powder

Golden, crisp-edged potato cakes flecked with peas, ginger and coriander, the way they are sold from street stalls across north India. The sweet-sour tamarind chutney is the bit everyone goes back for.

Ingredients

700 g Potatoes, floury, peeled and halved
80 g Frozen peas, defrosted
1 Fresh chillies, green, finely chopped (optional)
10 g Fresh ginger, grated
15 g Fresh coriander, chopped
4 g Garam masala
3 g Ground cumin
30 g Cornflour
5 g Salt
50 ml Vegetable oil, for shallow frying
50 g Tamarind paste
50 g Soft brown sugar
2 g Ground cumin
1 g Ground ginger
0.5 g Chilli powder

Method

Boil the potatoes in salted water until completely tender, then drain and leave to steam dry for a few minutes.
Put the tamarind, sugar, spices, a pinch of salt and 150ml water in a small pan. Simmer, stirring, until it is glossy and coats the back of a spoon, then leave to cool. It thickens as it cools.
Mash the potatoes until smooth, then mix in the peas, chilli, ginger, coriander, garam masala, cumin, cornflour and salt. With oiled hands, shape into 12 flat cakes about 1.5cm thick.
Heat the oil in a large non-stick frying pan over a medium heat. Fry the cakes in batches without moving them until a deep golden crust forms, then flip and do the other side.
Serve hot with the tamarind chutney drizzled over or on the side.