Ep 3 - Aloo Tikki
For the Potatoes
2 large Potatoes
¼ cup Darjeeling tea leaves
¼ cup chickpea flower
¼ cup vegetable oil
2 Green Chillies finely chopped
1/2 onion diced
1 green chilli chopped
3 loves garlic chopped
1 tsp Turmeric powder
1 tsp Garam Masala
1 tsp Chat masala
1 tsp black mustard seeds
1/4 cup Coriander stalks chopped finely
Salt to taste
Oil to deep fry
2 cups Fine polenta
½ cup vegetable oil
1 red chilli chopped finely
Leaves from one bunch of coriander
Black pepper and salt
2 shallots sliced as thin as possible
2 tbsp golden raisins
Juice 2 limes
½ tsp sugar
½ cup plain yoghurt
1/2 tsp chat masala
½ tsp paprika
Fresh curry leaves
Oil for deep frying
Preheat oven to 200C. Place potatoes in the oven and cook for 1 and a half hours or until completely cooked, remove the potatoes from the oven and cute them into quarters then place back into the oven. In an oven proof pan, place over high heat and add tea leaves. Once it begins to smoke place a lid over the pot and leave for 1 minute. Place in the bottom of the oven under the potatoes remove the lid and leave in the oven to smoke the potatoes for 15 minutes. Remove from the oven. Remove the skin and discard and place potato into a bowl.
In a large fry pan over medium heat add the oil, chilli, garlic and onion and season with salt and pepper and cook for 5 minutes or until the onion becomes transparent. Don’t brown. Add the dried spices and cook for 3 minutes or until they start smelling very fragrant. Add this mixture to the potatoes and combine together. Add the coriander stalks and stir through. The potato mix should be able to be moulded into a ball easily without falling apart. If it is too wet then add some of the chickpea flour until it is the right consistency.
Take the paneer and cut into 2cm x 2cm cubes and place in a bowl. Add all of the other ingredients and leave in the fridge for 2 hours (overnight is better). Drain the oil when ready to assemble the Aloo tikki.
Take half a handful of the potato mixture and place a piece of the paneer in the middle. Form the potato mix around the paneer until the cheese is completely encased in the potato and set aside on a tray with some of the chickpea flower on it so they don’t stick while you make the other aloo tikki.
With your hands or a fork gently push down on the potato and paneer balls till they are more of a patty shape.
Heat the oil in a large pot to 160C. Place the fine polenta in a bowl and coat each aloo tikka in a layer of the polenta before dropping into the oil. Fry the aloo tikka in batches until golden brown and drain on paper towels.
Place all of the ingredients for the pickle into a bowl, season with salt and leave to marinate for 2 hours. Drain the mixture before serving.
Mix all of the ingredient for the yoghurt dressing in a bowl. Season with salt
Heat oil to 160C. Fry curry leaves for about 20 seconds and drain on paper towels. Season with salt
To serve place a dollop of the yoghurt dressing on each of the aloo tikka, Place some of the pickled shallots and raisin on top then finish with a curry leaf.