Aloo Matar Tikki with Cilantro Mint Chutney

• portioner: 4 servings

Ingredienser

1 bunch cilantro (4 ounces/120g), leaves and stems included, roughly chopped)

1 bunch mint leaves (36g), roughly chopped)

1 to 2 serrano peppers, (roughly chopped)

1 large garlic clove, (peeled but whole)

1/2- inch (1.3cm) piece fresh ginger, peeled and roughly chopped

1/4 cup (60ml) fresh lime juice

2 tablespoons olive oil

1/4 teaspoon fine sea salt (plus more to taste)

1 1/2 pounds (680g) medium Yukon Gold potatoes, scrubbed

1 cup (170g) frozen peas, thawed

1/2 cup (24g) cilantro leaves and tender stems, chopped

1 serrano pepper, (finely chopped)

1 1/2 teaspoons amchur or fresh lemon juice

1/2 teaspoon fine sea salt, (plus more to taste)

1 teaspoon cumin seeds

3/4 teaspoon ground turmeric

1/2 teaspoon fennel seeds

1/2 teaspoon ground chiles, (preferably Kashmiri)

3 tablespoons cornstarch

Neutral oil, (like canola or grapeseed, for shallow-frying)

Instruktioner

MAKE THE CILANTRO MINT CHUTNEY: In a blender, combine the cilantro, mint, serranos, garlic, ginger, lime juice, olive oil, and salt and blend until smooth.

If the mixture is a little thick, add 1 tablespoon water at a time until you reach a thick, dippable consistency. Taste and season with more salt if needed.

MAKE THE ALOO MATAR TIKKI: Preheat the oven to 300°F (150°C).

Meanwhile, place the unpeeled potatoes in a medium pot and cover with 4 inches (10cm) of cold water. (Leaving their peels on for boiling keeps them from getting waterlogged.) Set over high heat and bring to a boil. Reduce the heat to medium-high and gently boil until the potatoes are cooked through and can easily be pierced with a knife, 20 to 25 minutes, depending on the size of the potatoes. Drain and allow the potatoes to cool for 10 minutes.

When the potatoes are cool enough to handle, peel them (composting the skins) and transfer the peeled potatoes to a large bowl. Mash with a fork into a rustic paste.

Add the thawed peas, cilantro, serrano, amchur powder, salt, cumin seeds, turmeric, fennel seeds, and chile powder to the potatoes and mix well. Add the cornstarch and mix well. Taste and season with more salt if needed.

Divide into 16 portions. With lightly oiled hands, take one portion, roll it into a ball about the size of a golf ball, and then flatten into a disk ½ inch (1.3cm) thick. Place on a sheet pan and repeat with the remaining portions.

Set a wire rack over a large sheet pan next to the stovetop. Pour ¼ inch (6mm) oil into a large skillet and heat over medium-high heat until it shimmers. Working in batches to avoid overcrowding, fry the tikki until golden brown on both sides, about 3 minutes per side. Transfer the cooked tikki to the wire rack in the sheet pan and transfer to the oven to keep warm while you fry the remaining cakes, adding more oil to the pan between batches if needed.

Serve the aloo tikki hot or warm with the chutney alongside for dipping.