A crisp mix of potatoes, chives and our Madras Curry Powder, this delicious North Indian snack can be dressed up with accents like fresh cilantro, yogurt, chutney, chaat masala, or pomegranate seeds.
Prep time: 10 min | Cook time: 35 min | Serves: 4 portions
2 medium russet potatoes
1 ½ Tbsp rice flour
1 ½ Tbsp Madras Curry Powder
2 tsp chives or parsley, chopped
1 ½ quart oil, for deep frying
2 tsp Kosher salt
Peel and large dice the potatoes. Place in a medium pot with cold water, bring to a simmer, and cook until they are soft. Do not put salt in the water, it will help keep finished potato cakes crispy on the outside.
When potatoes are cooked, drain and let sit for 2 minutes. Add these to a mixing bowl, then mash or rice through a food mill or by hand. Let come to room temp.
Mix the rice flour with the cooked potato, chives, and madras curry powder. Scoop about 2 Tbsp of the mix, form into 1 ½ inch discs. Form all the mix this way.
Heat oil to 275F in a Dutch oven. Fry the patties a few at a time for 3 minutes until a crust forms, but no color, remove on to a paper towel. Let cool to room temp. Bring the oil up to 350F.Re-fry the tikki to a nice golden brown color, with crisp outside 3 to 4 minutes. Remove on to a paper towel.Season with salt.
Serve hot with the following condiments: cilantro yogurt, chutney, chaat masala, cilantro leaves, or pomegranate seeds.