Aloo matar tikkis
500g potatoes, peeled
A pinch of fresh nutmeg powder
1 tsp cumin seeds
A pinch of asafoetida
250g green peas
1 tsp chaat masala
½ tsp roasted cumin powder
1 tsp Kashmiri chilli powder
Boil the potatoes in salted water until fork-tender but not over cooked.
Remove from the water, let it cool and then grate.
Adjust salt, if needed.
Add nutmeg powder and cornflour.
Mix well until you achieve a smooth texture.
Heat oil in a frying pan and add cumin seeds and asafoetida.
Saute until aromatic.
Now add green peas and saute for 5 mins or until the peas are cooked and mushy.
Add the remaining spices and season with salt; mix well.
Divide the potato and green peas mixtures into equal portions and shape
each into a ball.
Flatten the potato ball into a patty, place a green pea ball in the centre and bring the edges together to seal.
Repeat the process with remaining potato and green pea balls.
Heat oil in a frying pan and deep-fry the patties until golden brown on both sides.
Serve on a bed of spiced chickpea curry or as a snack with a chutney of your choice.
— Recipe by Asha’s restaurant, Wafi Mall