Thursday, January 20, 2011

Aloo Tikki

I didn't really make any new year's resolutions this year.  My life's pretty awesome right now, and the things I'd like to change are slow processes of mindfulness that are already in motion.  I did decide, however, to stop keeping the meticulous budget that wasn't doing me any good, and then there was the "eat more fried potatoes" resolution.  So I'm totally succeeding at 2011.


This potato stayed in CA while I went home for the holidays.  When I came back, it looked like this, but it was still totally edible!  Mashed up, spiced, and fried, you'd have no idea the potato looked like it came from outer space.
 

I made this recipe from Manifest Vegan, an awesome vegan/gluten-free blog, but I actually re-glutened the recipe by using regular all-purpose flour instead of chickpea flour.  I've since purchased some chickpea flour and am rather curious to try it; please let me know if you have any recipes that use it!

My batter was a little wet, and the first batch I made (pan-frying in 1/4 in of oil), were pretty sad and mooshy (below, left).  So, I got to thinking about the amazing effect of cornstarch in the recently-tried recipe for General Tso's Tofu.  I rolled the second batch of patties in some cornstarch like little wedding cookies before frying, and indeed, the difference was vast: instead of soft and greasy, the cornstarch version were lightly crispy on the outside, and much more cohesive.

Aloo Tikki made without and with cornstarch

This recipe was delicious: the ginger and lemon zest added extra dimensions to what might other be a heavy and greasy snack.  And the whole green peas also livened up the texture.  These would be very good with tamarind-apple chutney, or something like it.

Aloo Tikki

Ingredients
4 medium to large sized potatoes, skin on, in large cubes
1 leek, toughest darker green parts cut away and the rest sliced thinly
1 inch piece of fresh ginger root, grated
1 clove garlic, minced
1 tsp turmeric
1 tsp cumin
1/2 tsp garam masala
1 tsp lemon zest
1/3 c fresh cilantro, chopped (I omitted this, but I bet it would be great)
1 tsp salt
1/4 c AP flour or chickpea flour
1 TB lemon juice
1 c frozen peas, thawed
cornstarch
cooking oil 

Instructions
1. Boil, then simmer potato cubes in a large pot of water until pokeable with a fork (7-10 min).  Drain and rinse, then mash, leaving large chunks.
2. In a skillet, fry leek, ginger, garlic, turmeric, cumin, garam masala and lemon zest over medium high heat until fragrant (about 2 minutes). Stir spices into the bowl with the potatoes, along with the besan flour, salt, and lemon juice. Fold in peas and cilantro. 
3. Shape into little patties, dredge in cornstarch, and fry on each side (if not deep frying) until golden brown.  Makes about 20-25 patties.

3 comments:

janet said...

Hey Julia, I've made socca with my chickpea flour and liked it!

http://tastespace.wordpress.com/2010/12/03/socca-pissaladiere/

I haven't tried anything else yet, but I have been meaning to make this:
http://www.macheesmo.com/2010/09/creamy-hummus
and this: http://veganplanet.blogspot.com/2010/12/chickpea-artichoke-bites-with-rosemary.html

I am excited to see what dishes you love with the flour. :)

Julia said...

Thanks for the suggestions, Janet - I saw your post on Socca but didn't make the chickpea flour connection. Let the experimenting begin! :)

Katie Furse said...

I substituted sweet potatoes, shallots for the leeks, and used a blend of chickpea and sorghum flours. I made a garlic rosemary mayo for dipping and it was so yummy!