Mustard Free Vegan Aloo Tikki
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Learn more →Ingredients
4 servings
For the tikkis
- 2 lbs russet potatoes (about 4 medium), peeled and cut into 2-inch chunks
- 1 tsp salt, plus more for the boiling water
- 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 or avocado oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For serving
- ¼ cup tamarind chutney, for serving
Can be omittedtamarind chutney
- 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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