Story ProgressBack to home
Vegan Aloo Tikki Recipe
How to make Vegan Aloo Tikki
An ideal dish with farm-fresh vegetables and proteins to substitute the meat tartare is one made with fresh ingredients and handmade tofu. This vegan aloo tikki makes for a delicious snack to serve at a dinner party.
- Total Cook Time 30 mins
- Prep Time 20 mins
- Cook Time 10 mins
- Recipe Servings4
- Easy
Ingredients of Vegan Aloo Tikki
- 1 tbsp Rapeseed oil
- 1 tsp Cumin seeds
- 1 Medium sized onion, finely chopped
- 1/4 tsp Garlic paste
- 1/4 tsp Ginger paste
- 1/4 tsp Asafoetida
- 1 1/2 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1 tsp Garam masala powder
- 100 g Tomatoes, chopped
- to taste Salt
- 4 Medium potatoes, boiled, peeled and grated
- 1/2 tsp Amchur powder ( dry mango powder)
- 1 Green chilli, finely chopped
- 1 tbsp Finely chopped coriander leaves (optional)
- 2 tbsp Potato flour
- 2 tbsp Corn flour
- 250 g Cooking oil
- 2 tbsp Sweet soya yogurt
- 2 tbsp Sev
- 50 g Onion, pickled or fresh, finely sliced
- 100 g White radish, cut into julienne strips
- 50 g Honey or sugar
- 100 g Seedless tamarind
- 1/2 tsp Ginger powder
- 50 g Jaggery
- 300 ml Water
- 50 g Mint leaves
- 1 tbsp Lime juice
- 1/4 tsp Black salt
- For sweet yogurt:
- 100 g Soya yogurt
- 50 g Sugar
- For green mint chutney:
- 50 g Mint leaves
- 50 g Coriander leaves
- 10 g Ginger peeled and roughly chopped
- 2 Green chillies, roughly cut
- 1 tbsp Soya yogurt
- to taste Salt
- 1 tbsp Lime juice
- 1/4 tsp Black salt
- For tamarind chutney:
- 100 g Seedless tamarind
- 50 g Rapeseed oil
- 1/2 tsp Ginger powder
- 1 tbsp Coriander powder
- 1 tsp Red chilli powder
- 1 tsp Salt
- 50 g Jaggery
- 50 g Sugar
- 300 ml Water
- 20 g Fresh ginger, chopped
How to Make Vegan Aloo Tikki
HideShow Media1.
First, make the pea masala. Place a non-stick pan on medium heat and add the oil. Once it is hot, add the cumin seeds. When they start to splutter, add the onion and sauté until it becomes golden brown.
2.
Add ginger garlic paste and sauté until the raw aroma evaporates. Add the asafoetida, coriander, turmeric, red chili powder, garam masala and sauté for a minute.
3.
Add tomato and cook on a low heat for 3–4 minutes or until the masala starts leaving oil on the edges.
4.
Add the dried peas and season with salt to taste. Add 240ml water, cover with a lid and bring to the boil. Reduce the heat as low as possible heat and simmer for 7–8 minutes.
5.
The peas will have thickened the consistency and trapped the aroma of the spices. Now, to make the aloo tikki, put the potatoes in a bowl and add amchur powder, cumin seeds, green chili, ginger, coriander and salt to taste.
6.
Add all potato flour and corn flour to the bowl and mix thoroughly, then divide into 10 equal portions and shape into patties.
7.
Heat the oil in a deep pan until 175˚C and deep-fry the patties (3-4 patties same time) until the bottoms are golden brown and crisp.
8.
For plating, pour the pea masala in a serving dish and cover with 2 aloo tikkis. Drizzle with sweet yogurt, green chutney and tamarind chutney.
9.
Sprinkle with sev, coriander and garnish with julienned radish and sliced pickled or fresh onion.
For tamarind chutney:
1.
Soak the tamarind, coriander powder, ginger powder and red chili powder in 300 ml water for a minimum of 4–5 hours and preferably overnight in a small bowl or pan.
2.
Heat the oil in a pan add soaked Tamarind mixture and cook over medium heat for 20-25 minutes. Keep stirring the mixture in regular intervals.
3.
Once the tamarind mixture starts boiling, add the jaggery, sugar, salt and cook for a further 4–5 minutes until the mixture has thickened.
4.
Stain the mixture in fine sieve to check the consistency and seasoning. Transfer the mixture in another pot and cook for another 4-5 minutes.
5.
Turn off the heat and allow it cool. When cooled, decant into an air-tight jar or container and store in the fridge.