These traditional Indian potato cakes are surprisingly versatile. Serve them alongside grilled or roast chicken, beef, or lamb, or with your favorite Indian dishes. Flavorful chutney is the ideal condiment.
| 1 | pound | potatoes, mashed |
| 1 | medium | onion, minced |
| 1 | 1-inch piece | fresh ginger, peeled and minced |
| 3 | Thai chilies, chopped | |
| 1 | egg, beaten | |
| 1/2 | teaspoon | red chili powder |
| 3/4 | teaspoon | ground cumin |
| 1/4 | teaspoon | garam masala |
| 1 1/2 | teaspoons | salt |
| 1/2 | teaspoon | freshly ground black pepper |
| 1/4 | cup | flour |
| ~ | vegetable oil for frying | |
| ~ | cilantro for garnish | |
| 1 | recipe | Tamarind Chutney * |
| 1 | recipe | Cilantro Chutney |
1. Combine the mashed potatoes, onion, ginger, chilies, and egg together in a medium-sized mixing bowl.
2. Add the chili powder, cumin, garam masala, salt, and pepper and mix well.
3. Form the mixture into 2–3-inches in diameter by ½-inch high cakes.
4. Lightly dust the potato cakes with flour.
5. Heat 2 tablespoons of oil in a heavy, flat-bottomed pan over a high heat until almost smoking.
6. Place 3 or 4 cakes into the pan and lower the heat to medium high. You want the cakes to sear and form a golden brown crust. Flip the cakes over and brown the other side
NOTE: Do not use too much oil for frying or the cakes absorb it and lose their texture. The aloo tkki should be lightly fried, not deep fried.
7. Remove the potato cakes and place them on a warm platter lined with paper towels. Blot any excess oil from the cakes. Continue to fry the cakes in batches, adding more oil as needed. Hold the finished cakes in a warm oven until you have fried the entire batch, then serve immediately with cilantro or tamarind chutney.
*Tamarind chutney is available at Indian grocery stores.
