- Preparation and cooking time
- plus chilling
- Serves 3 - 4
- 500g potatoes, Maris Piper or King Edwards, cut into even-sized chunks
- 3 tbsp fresh breadcrumbs
- 1 tbsp plain flour
For the filling
- 3 tbsp sunflower oil, plus extra for frying
- 1 small red onion, finely chopped
- 20g fresh ginger, peeled and finely grated
- 1 green chilli, deseeded and finely chopped
- ½ tsp Kashmiri chilli powder
- ½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp mango powder (amchoor) or juice of ½ lemon
- 75g frozen peas
- 2 tbsp chopped coriander
- STEP 1
Bring a large pan of salted water to the boil and cook the potatoes until tender when pierced with a knife. Drain the potatoes, then mash and leave to cool before stirring in the breadcrumbs and flour.
- STEP 2
Now, make the filling. Heat the oil in a frying pan and cook the onion until softened. Stir in the ginger, green chilli, spices and mango powder, then add the frozen peas.
- STEP 3
Cook over a medium heat, stirring all the time, until the peas have defrosted and are tender. Remove from the heat, then roughly crush the peas with a fork and stir in the chopped coriander. Leave to cool.
- STEP 4
Divide the potato mixture into nine portions with wet hands. Flatten a portion into a 5cm diameter disc with a thickness of 1cm in your palm. Put a teaspoon of the spiced pea filling in the centre of the disc, then gently bring the mashed potato around the filling so it's completely encased. Flatten the ‘tikki’ so that it resembles a patty. Repeat with the remaining potato and filling, then arrange on a baking tray and chill for 20-30 mins to firm up.
- STEP 5
Heat 6-8 tablespoons of oil in a large frying pan or on a griddle and cook the tikkis in batches over a medium heat until golden and crisp. Serve straight away with tamarind and date sauce and coriander relish (see 'goes well with' below).