Super Food Tikki
Aloo tikki or potato patty has to be the most favorite street food of anybody from India or people who have visited India. Its the most famous street food and is available on streets and restaurants throughout the country. Now by no means is this healthy food from any angle – infact its not that great for you (just like all good stuff). Its deep fried, is loaded with carbs and is served with chutneys that are full of sugar – but tastes oh so good! Its definitely one of the things to eat once in a while.
I did a healthier take on it – something that you can include in your day to day diet. I mixed the potatoes with tofu and quinoa and spiced the mixture with onions, various Indian spices and fresh cilantro. I then pan fried the patties with little oil and served it on a bed of spicy green peas. The green peas are loaded with flavors from spices and fresh mint and you can serve this whole dish with some sweet pepper relish on the side. This way you are cutting down on the fat from deep frying, sugars from the tamarind chutney and other deep fried toppings from the traditional way of preparing it. Its not just lower in calories but also had super foods like quinoa and tofu. Feel free to add some spinach to the green peas to enhance the nutritional value of this dish! Overall this tastes pretty amazing in itself, but don’t compare it with the original recipe as it has a very different flavor profile. Its just one way to prepare a healthier aloo tikki.
Serving 10 medium size patties
2 medium potatoes, boiled + peeled
2/3 cup quinoa (cooked)
1/2 cup tofu
1 medium onion, finely chopped
1/2 inch piece of fresh ginger, finely chopped
1/2 tbsp ground dried mango (amchur)
1 tsp chaat masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
handful of fresh cilantro
2 tbsp oil + more for pan frying
- In a large mixing bowl add boiled and peeled potatoes and mash them using your fingers into bite size chunks.
- Add cooked quinoa to the potatoes.
- Crumble the tofu and add into the potato quinoa mixture.
- In a saucepan heat 2 tbsp oil, add onions & ginger and stir fry till translucent. Add all the spices one by one along with some salt and continue to cook till the spices get fragrant.
- Turn the heat off and let the onions cool slightly. Add the onion mixture to the potato mixture along with cilantro and mix well.
- Make medium size patties and lay on a tray. Refrigerate the patties for 30 minutes.
- In a non stick pan heat a few tablespoons of oil and pan fry the patties for 3 to 4 minutes on each side or till they turn golden brown in color. Remove the patties from the pan and lay over a tray lined with paper towels.
1 large onion, finely chopped
1 cup frozen peas
1/2 piece ginger, finely chopped
1/2 tsp cumin seeds
1 serrano pepper, chopped
1/4 tsp asafetida (optional)
1 tsp chaat masala
handful of fresh mint leaves, roughly chopped
- In a saucepan heat oil and add onions, chili and ginger. Stir to cook till the onions turn translucent.
- Add spices one by one and cook them till they turn fragrant (1 to 2 minutes).
- Add frozen peas and mint and stir till the peas are thawed and cooked – 2 to 3 minutes.
On a serving tray place a layer of peas and arrange patties on it. Serve warm with some kind of sweet and tangy relish.