Aloo Ki Tikki -Indian Potato Croquettes

On Sunday just gone, I had the absolute pleasure of hosting a virtual cooking class where we cooked up a wonderful Indian feast. Thanks to all the incredible people who joined in the fun. This cooking class was our first community online class back in about eight months. There were many moments where I was doing my damndest not to cry in my curry – tears of happiness to share good chats, laughs & good food with everyone there. 

These cooks became the hero of their Sunday night with a stunning Indian feast to enjoy with their families or lots of deliciousness to enjoy throughout the week.

I would love to share here the recipe for one of the dishes we cooked together in this online virtual cooking class. These delicious Aloo Ki Tikki (Indian Potato Croquettes) were the starter for our online Indian feast.

I am including a super quick & easy accompanying relish too. You can whip up this relish in just a few minutes once the tomatoes & chillies are roasted and it is the perfect pairing for these croquettes as well as to accompany your curries. I love it stirred through rice also. 

Thank you to all of the guests who joined us. Here’s some of their lovely feedback:

A relaxed way of cooking with the ability to connect with others and share our passion for cooking. I loved it, and I hope you do more of them! (Amanda Ide)

Delicious food ideas without leaving your kitchen (Pam Doherty)

A wonderful way to share family time.Thank you for this experience. Lucy had a wonderful time & so did we. Lucy had a wonderful time & so did we. These small moments of connection, good food & normality are SO important. Don’t underestimate what you gave two very new parents today as we find ourselves in lockdown again. (Sarah Kaplan)

Thanks for being here. I hope you enjoy this recipe very much.

Nellie

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Aloo Ki Tikki (Potato Croquettes)

Makes 14-16

500gm Desiree potatoes, peeled & cubed
1 cup frozen peas, defrosted
100ml olive oil
2 cm piece ginger – minced or chopped very finely
1 teaspoon chilli powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground coriander
2 tablespoons chickpea flour * or plain flour
1 tablespoon lemon juice

Optional – You could cook these in a combo of oil & real butter for added flavour &if you like.

Fresh Coriander and roasted tomato relish

4 Tomatoes, roasted
2 green chillies, cut into 3-4 pieces
A splash of olive oil (20 ml-ish)
Sea salt
Freshly cracked black pepper
1.5 bunches fresh coriander, leaves only, washed and trimmed
1 teaspoon of ground cumin powder
½-1 teaspoon of chilli powder or to taste
Salt, to taste
2 garlic cloves, peeled
2 cm piece ginger – minced or chopped

To serve

Serve with this coriander and roasted tomato relish or with natural yoghurt with the addition of a pinch of chilli, sea salt & fresh lemon juice.

Place peeled & cubed potatoes in a large pot of cold water and bring to a boil over high heat. Reduce heat and cook until tender.

Drain potatoes well, then mash and place in a bowl with the peas.

Place 2 tablespoons of oil (see note if into a frying pan and fry the chilli, ginger and spices until fragrant. Turn off the heat but keep the pan nearby as you will use the same pan to cook your croquettes.

Add the spice mixture to the mashed potato & pea mix.

Add the flour & lemon juice.

Mix well to combine and season to taste.

Mould golf ball-size amounts of the mixture into a patty shape and fry in the remaining oil in the frying pan until golden on both sides.

To make the relish, cut tomatoes in half & place them in a small baking dish. Add the green chilli (discard the seeds if you prefer less heat). Drizzle with olive oil and season with salt & pepper. Bake for 20 minutes. Allow to cool a little.

Put all of the ingredients in a blender or food processor or use a stick blender & ‘whizz’ to combine.

Things to note:

*traditionally chickpea flour is used for this recipe but plain flour will work also. Chickpea flour is gluten-free.