A great appetizer of crispy fried spiced potato and pea patties with a refreshing mint yoghurt.
For the vegetable raita:
Combine all ingredients and season to taste.
For the aloo tikki:
Boil the potatoes (make sure they're not too soft), allow them to cool, then peel and grate them. Add the corn flour and a little salt, mix well.
Divide into 12 equal portions and make balls.
For the filling:
Boil peas until cooked, drain.
Heat butter in pan, add cumin and sauté over medium heat until it begins to crackle. Add peas and stir for a minute.
Add the remaining ingredients and stir for a further minute. Mash the peas.
Flatten each ball of potato between the palms, place a little of the filling in the middle, make the balls again and flatten into ¾ inch thick patties.
Heat butter in a non-stick pan and shallow fry the tikki over medium heat until golden brown and crisp on both sides. Remove and keep warm.
Serve with vegetable raita.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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