Which cuisine would you vote for as “the spiciest”: Indian, Chinese, Mexican, Thai, Ethiopian, ect.? As a spicy food lover, I’m always searching, experimenting, and trying all kinds of spicy foods from different parts of the world. In this post I’m going to share with you one I recently found, spicy Indian potato patties.
With different cultures behind each cuisine, the common word “spicy” does not always mean the same thing. In Sichuan (also spelled as Szechwan) cuisine, red chili pepper and Sichuan peppercorns are commonly used to create pungent and a tingly numbness feeling in the mouth. That’s the spicy I’m more familiar with. However, masalas, a spice powder mix that is used in many Indian dishes, is quite different. Because it is a combination of a few different spices, it is more dynamic in flavor as opposed to just adding heat.
I have mentioned in some of my previous posts that I was involved in a vegetarian cooking group organized by International Neighbors, a non-profit organization in Ann Arbor. I met an Indian lady, Neena, who is a fantastic cook. One time she shared with us her knowledge of some Indian spices. Now I know that Indian spices are not limited to curry powder.
After that, I was totally into the Indian cuisine. Although I had occasionally gone to Indian restaurants in the past, I rarely made Indian food except for adding curry powder to some recipes. I went to our local Indian grocery store and bought some popular Indian spices: garam masala and chaat masala. Yeah, I’m ready to make some Indian food in my kitchen.
Aloo Tikki is a type of Indian potato patties. It is a very popular street snack in Northern India. Compared to my spicy and sour shredded potatoes, this potato patty recipe uses quite different ingredients and cooking techniques. However, it is still simple and easy to prepare. The outcome was very tasty as well. Besides potatoes, salt, and oil, I also used:
Long green chili pepper
Diced yellow onion
These potato patties are pan-fried in oil. The addition of yellow onion and cilantro give the Aloo Tikkis a pleasant refreshing taste. Not only are these patties rich in flavor, but they also have complex textures. The slightly brown outer shell is crispy, and the mashed potato inside has a soft texture.
Because it is spicy, you probably want to serve it with some full-fat yogurt (dairy or non-dairy) to help counteract the fire in your mouth, and at the same time, maximize the flavors your experiencing. You can also adjust the amount of chili pepper and masala to your favorite level. If you’re tired of the blandness of regular mashed potato and want to experience something different and spicy, these Indian potato patties are your best choice.
- 3 large potatoes
- 3 cups water (approximately)
- 2 tablespoons all-purpose gluten-free flour
- 1 long green chili, finely chopped
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala
- ½ teaspoon chaat masala
- ¼ cup diced yellow onion
- ¼ cup chopped cilantro leaves
- ¼ cup canola oil
- In a pressure cooker or a saucepan, boil whole potatoes until they are soft and easily pierced with a fork. Remove the skin and use a potato masher to mash the potatoes in a large bowl.
- Combine the remaining ingredients except oil into the mashed potato. Measure approximately ¼ cup of potato batter and form into round discs.
- Heat a skillet over medium heat until it is hot. Add approximately 1 tablespoon of oil to coat. Add 4 potato patties into the skillet. Cook each side until it turns brown; approximately 5 minutes on each side. Reduce the heat if it is browning too quickly.
- Repeat the previous step until all potato batter has been used. Add extra oil, 1 tablespoon at a time, if necessary. Serve hot.
* The cooking time includes the time for boiling potatoes.