Leftover: Potato

Leftover Aloo Tikki

Name: Leftover Aloo Tikki
Total time: 20 min
Yield: 2
Cuisine: Pakistani
Ingredients: Leftover boiled potatoes: 3 medium; Bread slice: 1 (or 2 tbsp corn flour); Onion: 1 small, finely chopped; Green chilli: 1, finely chopped; Fresh coriander: 2 tbsp; Salt: 1/2 tsp; Red chilli powder: 1/2 tsp; Chaat masala: 1/2 tsp; Roasted cumin: 1/2 tsp; Oil: 2 tbsp

Boiled too many potatoes, or have potatoes left from a curry? Mash them into tikkis: crispy outside, soft inside.

Cooking time20 mins

Serves2 people

Nutrition (per serving)

338kcal

5.5gProtein

48gCarbs

14gFats

Method

Step 1
Peel and mash the potatoes until completely smooth.
Step 2
Soak the bread slice in water, squeeze it out and mix into the potato. It binds the tikki.
Step 3
Add the onion, green chilli, coriander and all the spices and mix well.
Step 4
Oil your hands lightly and shape 8 round tikkis about 1 cm thick.
Step 5
Heat 2 tbsp oil on a tawa over medium heat and cook the tikkis 3-4 minutes per side until golden.
Step 6
Serve as chaat with tamarind chutney, yogurt and sev, or in a burger.

Chef's Tips

Chill the tikkis for 10 minutes before cooking so they don't break.
If using potatoes from a curry, reduce the spices; they are already seasoned.

Storage

Uncooked tikkis freeze for 1 month; cook straight from frozen.

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