Low Sodium Vegan Aloo Tikki

Total time1 hr

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the tikkis

2 lbs russet potatoes (about 4 medium), peeled and cut into 2-inch chunks
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 tsp salt, plus more for the boiling water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup frozen peas, thawed
1 green chili (such as serrano or thai), finely minced
1 tsp fresh ginger, finely grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp amchur (dried mango powder)
½ tsp garam masala
¼ tsp cayenne pepper
3 tbsp cornstarch
3 tbsp fresh cilantro, finely chopped
3 tbsp neutral oil (such as canola oil or avocado oil), divided

For serving

¼ cup tamarind chutney, for serving
Omit this
This ingredient likely doesn’t work for the diet.
¼ cup fresh cilantro (mint-coriander) chutney, for serving
½ small red onion, thinly sliced, for serving (optional)

Instructions

1
Place the potato chunks in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat. Cook until the potatoes are completely tender and a fork slides through without resistance, about 15–18 minutes. Drain thoroughly and return to the pot.
2
Spread the drained potatoes in the pot and set over low heat for 1–2 minutes, shaking the pot occasionally, until any surface moisture has evaporated and the potatoes look dry and floury. Remove from heat.

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