Aloo Ki Tikki - spice pots
4
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red onion
½ small, finely chopped
Root Ginger
1 teaspoon(s), grated
Chilli, green or red
1 individual, deseeded and sliced
Spice Pots Korma Blend
3 teaspoon(s), level
Peas, frozen, boiled
150 g
Potatoes, Raw
500 g, cooked, then mashed
Chickpea Flour
2 tablespoon(s), level
Lemon Juice, Fresh
2 tablespoon(s)
Olive Oil
4 tablespoon(s), for frying
Plain Soya Yogurt
225 g
Lime Juice, Fresh
1 tablespoon(s)
Caster Sugar
1 teaspoon(s)
Mint, Fresh
1 sprig(s), chopped
Coriander, fresh
1 teaspoon(s), chopped
Instructions
1
Mist a nonstick pan with cooking spray and place over a medium-high heat, add the onion, ginger and chilli (if using). Once the onion is soft and browning, add a splash of water and the Korma spices. Cook for about a minute then mix in the peas and warm through very gently (too much cooking and the peas will lose their green).
2
Add the pea mixture to the mashed potatoes, and mix in the flour, and lemon juice, then season.
3
Combine well then form the mixture into golf ball size balls. Shape into patties.
4
Heat the oil in a nonstick frying pan and add the patties in batches. Fry them on each side until crisp and golden brown. Serve hot or cold.
5
If serving with the raita, mix all the yogurt, lime juice, sugar and herbs together and serve with the aloo ki tikki.
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