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Recipe: Aloo Tikka (Potato and Chickpea Balls With Spiced Tamarind Dip)
Similar Categories: Aloo, Tikka, Potato, Chickpea, Balls, Spiced, Tamarind, Dip
4 medium potatoes boiled and mashed - 750g
1 cup drained cooked or canned chickpeas
coarsely crushed
2/3 cup chickpea flour
2 tablespoons finely chopped fresh coriander or mint
1 large fresh green chilli finely sliced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala
2 teaspoons dried sour mango powder
1 teaspoon salt
2 cups vegetable oil for deep frying -- (2 to 3)
SPICED TAMARIND DIP
1/2 cup tamarind juice
2 teaspoons finely grated ginger
2 teaspoons soft brown sugar
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground fennel
SUBSTITUTES
Replace the chickpea flour with plain
flour
use 3 tablespoons lemon juice instead of
mango powder
Combine all the ingredients for the spiced tamarind dip in a small
bowl, mixing well. Place in a sauce bowl and set aside. Place the
mashed potatoes in a large bowl and stir in the chickpeas, 2
tablespoons chickpea flour, fresh coriander, chilli, ground
coriander, cumin, garam masala, sour mango powder and salt. Mix well.
Shape about 1 heaped tablespoon mixture into a ball about 2cm in
diamter pressing firmly so it will stick together. Continue until all
the mixture is finished. Place the remaining chickpea flour in a
shallow bowl. Roll the balls in the flour to coat lightly, then shake
gently to remove any excess flour. Heat a wok or deep frying pan for
30 seconds, then add the oil. When very hot, add a few potato balls
and cook until golden brown all over about 2 minutes, drain well.
Repeat until all the balls are cooked. Serve with the tamarind dip.
1 cup drained cooked or canned chickpeas
coarsely crushed
2/3 cup chickpea flour
2 tablespoons finely chopped fresh coriander or mint
1 large fresh green chilli finely sliced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala
2 teaspoons dried sour mango powder
1 teaspoon salt
2 cups vegetable oil for deep frying -- (2 to 3)
SPICED TAMARIND DIP
1/2 cup tamarind juice
2 teaspoons finely grated ginger
2 teaspoons soft brown sugar
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground fennel
SUBSTITUTES
Replace the chickpea flour with plain
flour
use 3 tablespoons lemon juice instead of
mango powder
Combine all the ingredients for the spiced tamarind dip in a small
bowl, mixing well. Place in a sauce bowl and set aside. Place the
mashed potatoes in a large bowl and stir in the chickpeas, 2
tablespoons chickpea flour, fresh coriander, chilli, ground
coriander, cumin, garam masala, sour mango powder and salt. Mix well.
Shape about 1 heaped tablespoon mixture into a ball about 2cm in
diamter pressing firmly so it will stick together. Continue until all
the mixture is finished. Place the remaining chickpea flour in a
shallow bowl. Roll the balls in the flour to coat lightly, then shake
gently to remove any excess flour. Heat a wok or deep frying pan for
30 seconds, then add the oil. When very hot, add a few potato balls
and cook until golden brown all over about 2 minutes, drain well.
Repeat until all the balls are cooked. Serve with the tamarind dip.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Aloo, Tikka, Potato, Chickpea, Balls, Spiced, Tamarind, Dip
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