Indian Potato Patties with Coriander (Aloo Tikki)

Ingredients

• 600 g starchy boiling potatoes
• Salt
• 1 bunch large coriander leaves
• 1 Garlic clove
• 1 Green Chili Pepper
• 1 lemon (juiced)
• 2 tbsp raisins
• 2 tbsp shredded coconut
• 1 tsp ground cumin
• 2 cm fresh ginger
• 2 tbsp chickpea flour
• 0.5 tsp turmeric powder
• 0.5 tsp chili powder
• 1 tsp garam masala
• ghee or sunflower oil for frying

Instructions

1. 1.

   Wash the potatoes thoroughly in plenty of salted water and boil for about 30 minutes. Drain and let them cool.

2. 2.

   Meanwhile, wash and dry the coriander leaves, then roughly chop everything; finely mince 2 tbsp of it.

3. 3.

   Peel the garlic clove, wash the chili pepper, halve it lengthwise, remove seeds and membranes if desired, and finely mince together with the garlic.

4. 4.

   Add the coarsely chopped coriander and half of the lemon juice to a tall mixing bowl and puree briefly (do not over‑blend).

5. 5.

   Coarsely chop the raisins and mix them in with the shredded coconut. Season with salt and a touch of cumin; taste and adjust.

6. 6.

   Peel and grate the ginger finely. Peel the potatoes, press them through a potato masher. Mix in the grated ginger, chickpea flour, remaining lemon juice, the finely minced coriander, and the remaining spices. Taste and season lightly with salt.

7. 7.

   Divide the potato dough into eight portions. Shape each into a ball, flatten slightly, and place 1 tsp of coriander mixture inside. Fold the sides up, press the open ends together, and shape into a flat round patty. Repeat with the remaining dough.

8. 8.

   Heat plenty of ghee or oil in a non‑stick pan over medium heat. Gently add the patties and fry for about 5 minutes on each side until golden brown and crisp.