Potato, Corn & Scallion Tikki With Cilantro-Mint Chutney
★★★★★
PREP TIME
10 minutes
COOK TIME
15 minutes
MAKES
20 tikkis, 1 small bowl of chutney
Ingredients
3
russet potatoes (about 600 grams / 1 pound, 5 ounces), peeled and diced
200 grams
(7 ounces) cooked corn, either stripped from 2 to 3 steamed fresh ears or drained from one can
6
scallions, chopped finely
1
green chile (such as jalapeño or serrano), finely minced
2 tablespoons
corn starch
1 teaspoon
chaat masala
1/2 teaspoon
kosher salt
1 splash
neutral oil, like sunflower, vegetable, or canola
100 grams
(3 1/2 ounces) fresh cilantro, leaves and stems
100 grams
(3 1/2 oz) fresh mint, leaves only
2
green chiles (such as jalapeño or serrano), stemmed and halved
2 tablespoons
freshly squeezed lime juice (from about 1 lime)
1 teaspoon
kosher salt
1/2 teaspoon
granulated sugar
3 tablespoons
water, plus more as needed
Instructions
- Boil the potatoes in a pan of salted water until soft. Drain well, then mash thoroughly in a bowl. Leave to cool.
- Add all the remaining ingredients, except the oil, to the cooled mash and use your hands to mix well.
- Take lime-sized portions of the mixture and shape them into flat oval patties. Repeat until all the mixture has been used.
- Heat a tablespoon of oil in a frying pan or flat griddle over a medium heat. Once hot, add the tikkis (working in batches as necessary) and fry for a couple of minutes on each side until golden. Serve warm or at room temperature.
- These will keep in the fridge for 3–4 days. Reheat in a pan or hot oven before serving.
For the tikkis
- Put all the ingredients into a blender, grind to a smooth paste, and serve.
- This will keep in the fridge in a sealed jar for 3–4 days.
For the chutney
