Name: Alu Tikki
Yield: Makes 5
Cuisine: Indian
Ingredients: 1 tsp turmeric; 1 tsp cumin seeds; 5-6 tbsp tamarind chutney.; Oil for deep frying; 350 g Greek yoghurt; 1 tsp salt; 35 g gram flour; 3 tbsp vegetable oil, for moulding tikkis; ½ tsp black pepper powder; 1 ½ tsp cumin seeds; 1 tbsp ginger and garlic paste; 4 tablespoons vegetable oil; ½ tsp salt; 1 tbsp pomegranate pearls, garnish, optional; 1 tsp garam masala; A few micro herbs or salad leaves, garnish, optional; 25 g butter; 1 tbsp dried fenugreek leaves; 1 ½ tsp salt; 2 tbsp fresh coriander, finely chopped; 1 tsp turmeric powder; 300 g chickpeas, freshly boiled or tinned, drained; 3 tbsp fresh coriander, chopped; 1 finger green chilli, finely chopped or made into a paste; 80-100 ml water; 2 finger green chillies, made into a paste; 750 g potatoes; ¼ tsp mango powder; 275 g plum peeled tomatoes; 1 medium sized onion, finely chopped

Preparation info

Makes
5

Difficulty
Easy

Appears in

Dip In Brilliant

By Dipna Anand

Published 2018

About

This Brilliant classic has remained on the restaurant menu in Southall since we opened in 1975. It’s another one of my grandfather’s recipes, through which his legacy lives on. In fact, it was served at the Brilliant restaurant back in Kenya. Alu Tikki is simply a potato cutlet or cake made using spiced mashed potato, held together with gram flour and fried. It is then lavishly topped with a chickpea curry, seasoned yoghurt and tamarind sauce and the flavours and textures that combine throu